Week #9 Operation Pie – Swiss Chard and Cheddar Quiche

I had some swiss chard in the freezer from last year and decided it would be perfect in a quiche.

So far my favorite go-to quiche recipe is Paula Deen’s, Spinach and Bacon Quiche, I just change up the flavors in it as needed. Here is a link to the original recipe. http://www.foodnetwork.com/recipes/paula-deen/spinach-and-bacon-quiche-recipe.html

The recipe is as follows with my modifications:

6 large eggs
1-1/2 cups of half-and-half
2 cup of frozen chard or spinach
1-1/2 cups shredded cheddar
Salt and pepper. I use about a tsp of salt and a 1/2 tsp black pepper but you might like more.

Preheat oven to 375 degrees.

Beat eggs in a large bowl then add thawed cut up chard and all other ingredients.  Whisk together and pour mixture into a frozen unbaked prepared 9″ pie crust. I prefer the pre-made crust as opposed to the homemade because in my experience the homemade crust tends to get soggy. Oh, and it’s easy!


Bake for 35 to 45 minutes or until the middle is set and not jiggly.

Remove from oven and let cool. Serve warm or chill and reheat the next day for an easy peasy meal.

I can’t wait to use this recipe for all of the fresh summer veggies we plan to grow this summer! -MM

2 thoughts on “Week #9 Operation Pie – Swiss Chard and Cheddar Quiche

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