Quick no-curst or crustless quiches are the new trends these days. This simple and easy recipe for crustless swiss chard quiche is made with sauteed Swiss chard, cottage, and sharp cheddar cheese. Perfect when you want a light and healthy but impressive bake.
One of my challenges with healthy eating in this family is greens. While the kids will munch on broccoli without any fuss somehow the greens need a bit of masking. That goes not just with the kids but Ziv too! Yup hubby can be a big baby when it comes to leaves. He has a mental allergy towards them. BUT, greens are a necessary evil for the body (that what mom used to say)
So the only way I approach it is to make it less obvious. Often they go in wraps, quiches, tortillas and of course soup!!
This quiche is so versatile and works great not just with Swiss chard. I've made it with a few other greens too! The best part? It's simple, easy and effortless for me.
About this quiche
I prefer to call this my crustless quiche in three easy steps.
- Step 1 - Prepare Swiss Chard mixture - this can be done in advance
In fact, you can make this at the beginning of the week. Then prepare the quiche for dinner on the day you need it.
If you have extra Swiss chard lying around and have no time to use it - prepare this mix, cool it and save it in the freezer. - Step II - Prepare Cheese Mixture - This gets done in two minutes because it's simple as whisking them in a bowl.
- Step III - Assemble and Bake!! Assembling takes 2 minutes and the quiche takes about 30 minutes to bake.
Ingredients and substitutes
- Swiss Chard - I've used only Swiss chard in this recipe but if you prefer you can make a combination of spinach and Swiss chard. You can even use all spinach or a combination of your favorites like leeks.
- Cottage Cheese - I like using cottage cheese as it adds more body to the mixture and of course is more healthy compared to cream for a weekday dinner. But by all means, if you prefer the richness of cream go ahead and substitute the cottage cheese with half the amount of cream (in this case ½ cup)
- Cheese - I've used a combination of Cheddar, Gouda and a hint of Parmesan. Gouda and Parmesan are a bit stronger in flavor so they do a great job of emphasizing the cheese flavor without adding too much. Cheddar is a class of its own and one I have on hand all the time. It works great with quiches and pies because the flavor is always perfect.
- Milk - I have substituted the milk with Coconut milk and it's yum.. with a coconut flavor of course. I know a friend who uses Almond milk in all her quiche instead of milk but I have not tried that yet.
Step by step instructions
- Preheat the oven to 170 C / 340 F.
- Spray a 9-inch pie pan with cooking spray and sprinkle with breadcrumbs.
- Twirl the pan so the breadcrumbs are evenly distributed. Shake off any excess.Â
Prepare Swiss Chard Mixture
- Clean, wash and pat dry the Swiss chard.
- Remove the stalks and chop them small - similar to the onions.
- Roll up the leaves and chop them roughly so they are not too large.
- In a skillet over medium heat - add olive oil
- Saute the chopped onions, stalks and garlic for a minute or two until onions are translucent.
- Add the leaves and let cook on medium high for about 6 minutes.
- Make sure you do not have too much liquid in the pan. If you do crank up the heat and let it dry out.
- Set aside - keep warm (this can be done a day ahead and kept in the fridge).
Prepare cheese mixture
- In a mixing bowl break the eggs. Whisk well.
- Add cottage cheese, flour, and milk - whisk well.
- Season with salt and pepper.
- Lastly, add the Parmesan Cheese.
- Set aside.Â
Assemble & bake
- Spread the cooked Swiss chard in the bottom of the pie pan (coated with breadcrumbs).
- Pour the cheese mixture evenly over the greens.
- Use a fork to help the mixture flow into the greens.Â
- Sprinkle the grated cheese.
- Grate with fresh nutmeg.Â
- Bake in a preheated oven at 170 C / 340 F for about 30 minutes.
- The top should look set - the middle with a slight jiggle which sets as it cools.
Serve
- Let the quiche rest for at least 20 minutes before you cut.
- This will help cool and you will have pretty slices.
Frequently asked questions
Absolutely, try spinach, collard greens. Both work beautifully with this recipe.
Yes, You can use store-bought Pie-dough/pâte brisée. Just roll store-bought pie crust or use my homemade pie crust recipe.
Dock it, chill it and blind-bake.
I have given you detailed instructions above with baking times too.
You can substitute the cottage cheese with fresh cream for a richer custard base.
Any cheese you enjoy will work great with this recipe. I like to use a sharp Swiss cheese for my quiches but I am a huge fan of goat cheese so often I will switch to using all goat cheese. Gruyere, Emmantle, a little Parmesan and even a little sprinkle of feta is wonderful. A mix of cheese works well to blend the flavors so none are overpowering.
I usually serve all my quiches warm because I don’t like fridge-cold quiche. Oven-hot quiche won’t make impressive wedges either.
As a guide, I let the quiche cool for a good half hour before serving. The egg mixture cools just enough so it cuts into beautiful and impressive servings.
You can store any leftover quiche wrapped will in the fridge. You can heat it in the microwave for up to a minute or until warm.
Frozen quiche can be baked in the oven from frozen for about 20 minutes at 170 F or 340 F.
Can I make this Swiss chard quiche with crust?
Sure. If you choose to make this with a crust. You can use ready to roll pie dough or use my homemade pie crust recipe.
- Prepare the pie crust pastry - chill and
- Roll and line a quiche pan - Chill the pastry.
- Preheat the oven at 190 C / 380 F.
- Dock the pastry and blind bake with baking beans for 15 minutes.
- Remove the baking beans and let the crust cool slightly.
- Gently, pour the quiche mixture
- Bake the quiche for 20 to 25 minutes until the top is lightly colored and the mixture looks sets.
- If necessary tent the edges of the crust with foil or pie shield to pie tent to prevent it from becoming too brown.
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Healthy Crustless Swiss Chard Quiche in Three Easy Steps
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Ingredients
For the Swiss Chard mixture
- 6 cups (0.50 lb) Swiss chard chopped
- 1 tbsp Olive oil
- ½ cup Onion choppedÂ
- ½ tsp Garlic minced
- ½ tsp Salt
- ½ tsp Pepper
For the Cheese mixture
- 3 Eggs
- 2 tbsp All-purpose flour or almond flour
- 1 cup Cottage cheese
- 1 cup (240 ml) Milk or almond milk/coconut milk work too
- 3 tbsp Parmesan gratedÂ
- ½ tsp Salt
- ½ tsp Pepper
Topping
- 1 cup Grated cheese Swiss, Cheddar, Monterey Jack
- 2 tbsp Dry breadcrumbs
- ¼ tsp Grated nutmeg
Instructions
- Preheat the oven to 170C/340FÂ
- Spray a 9-inch pie pan with cooking spray and sprinkle with breadcrumbs
- Twirl the pan so the breadcrumbs are evenly distributed. Shake off any excess.Â
Prepare Swiss Chard Mixture
- Clean, wash and pat dry the Swiss Chard.
- Remove the stalks and chop them small - similar to the onions.
- Roll up the leaves and chop them roughly so they are not too large.
- In a skillet over medium heat - add olive oil
- Saute the chopped onions, stalks and garlic for a minute or two until onions are translucent.
- Add the leaves and let cook on medium high for about 6 minutes
- Make sure you do not have too much liquid in the pan. If you do crank up the heat and let it dry out.
- Set aside - keep warm. (this can be done a day ahead and kept in the fridge)
Prepare Cheese mixture
- In a mixing bowl break the eggs. Whisk well.
- Add cottage cheese, flour, and milk - whisk well.
- Season with salt and pepper
- Lastly, add the Parmesan Cheese.
- Set aside.Â
Assemble & Bake
- Spread the cooked Swiss Chard in the bottom of the pie pan (coated with breadcrumbs)
- Pour the cheese mixture evenly over the greens
- Use a fork to help the mixture flow into the greensÂ
- Sprinkle the grated cheese
- Grate with fresh nutmeg Â
- Bake in a preheated oven at 170 C / 340 F for about 30 minutes.
- The top should look set - the middle with a slight jiggle which sets as it cools.
Serve
- Let the quiche rest for at least 20 minutes before you cut.
- This will help cool and you will have pretty slices.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Savita
Crust-less quiche sounds great idea. Healthy plus great breakfast. Good share.
Veena Azmanov
Thank you Savita.
Janette | Culinary Ginger
I'm loving the addition of the Swiss chard and healthy means I can have a larger piece.
Veena Azmanov
Thank you Jenette
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I love making quiche and this sounds really easy. I've never tried it with Swiss chard but going give it a try.
Veena Azmanov
It really is very easy Stephanie
Dannii
I love a crustless quiche for a low carb option. Great idea to add Swiss chars to it.
Veena Azmanov
Thank you Dannii. I hope you try this.
Ellen
There are so many things to love about the quiche! Like the fact it's crustless, can be made in stages and saves some calories!
Veena Azmanov
Thank you Ellen. Yes we love crustless quiches too
Kenny
Just made this last week and it was really tasty. Made it for some family guest and they could not believe it was swiss chard. Thank you for such a delicious and healthy recipe. Was really simple and easy.
Veena Azmanov
Thank you Kenny. Happy to hear that you enjoyed this recipe. Thanks for coming back to write this feedback. Appreciate it very much.
Marisa Franca @ All Our Way
I'm very partial to quiches. They are so versatile and an excellent dish for breakfast, lunch, or a light dinner. And you're right! What a great way to sneak in some extra veggies. It looks so good I can't believe it doesn't have a crust. A great recipe when I'm trying to save on calories. I'm pinning.
Veena Azmanov
Thanks Marisa. Absolutely a great way to add some extra veggies. I love crustless cause let's face it though I love crust my waist hates it.
Melissa
Looks delicious! We are big fans of greens and cheese with eggs!
Veena Azmanov
Yeah I know what you mean. My kids gobble quiche so I tend to add the good stuff in there. Thanks
Gloria @ Homemade & Yummy
Quiches are great for brunch, or dinner with a salad. Kale is perfect, and I love the "no curst" version. Makes for a healthier version of a classic dish.
Veena Azmanov
Yup.. love Kale too! I love crustless makes my work a little less minus the calories
Raia
I'd never thought of adding cottage cheese to quiche! It sounds like a delicious addition, and your quiche is gorgeous. 🙂
Veena Azmanov
I like adding cottage cheese Raia... it's thick so I do not need to add more egg to balance the milk lol
Sarah @ The Fit Cookie
I love the idea of adding Swiss chard to a quiche! My husband is also a bit picky about vegetables and greens, they have to be prepared a certain way for him to like them, haha! We used to grow Swiss chard in my mom's garden when we were growing up and I remember eating it straight from the garden - I loved it!
Veena Azmanov
Thanks Sarah..!! I love Swiss Chard too! I do think that compared to other greens it does have a distinct flavor. I usually succeed in adding spinach and leeks without Ziv or Aadi asking what's in? But when I add Swiss Chard.. they will always ask... what is that taste in there?
Amy
I love crustless quiches but I might try to figure out a substitution for the bread crumbs and flour so it would be completely gluten-free. It looks and sounds delicious though!
Veena Azmanov
Ah - I think you can omit the bread crumbs Amy.. that just helps by adding body and getting nice pretty slices.. I'm sure you could use almond flour or coconut flour for a gluten free version.
Ali @ Home and Plate
What a delicious way to spend breakfast. I think it would be delicious with the addition of spinach. Yum.
Veena Azmanov
Yes it would definitely work great with spinach too!
Platter Talk
Your recipe goes perfectly with my declaration to cut down on carbs and up my greens, in the most delicious way!
Veena Azmanov
SO glad to hear that Dan.. I too have decided to up the greens this year..
Igor @ Cooking The Globe
Wow, this quiche looks amazing. And it requires only 40 minutes to get ready! Thanks for the recipe!
Veena Azmanov
You are very welcome Igor. yes it's really quick