Whether you are pleasing a crowd for brunch or simply meal prepping for the upcoming week, add a Swiss Chard and Mushroom Quiche to the menu for a veggie and protein packed breakfast!
- Crust thin enough but thick enough to enjoy delicious flaky crust in every bite.
- Plenty of filling. Quiches are typically filled with vegetables, protein, and cheese. I like when each bite incorporates all the flavors of the filling.
- The perfect balance of fluffy eggs. This kind of goes hand in hand with the filling part, and even amount of filling and eggs.
I used red swiss chard with mushrooms as the stars for the filling. What’s fun about quiche is you can play around with the ingredients to create your favorite combo! Plus, it’s an easy (and tasty) way to incorporate vegetables in the morning.
The magic of this quiche is the cheese. Cabot’s garlic & herb cheddar is out of this world. It is so creamy with a rich garlic and herb flavor, finishing with the subtle bite from the cheddar. Did you know many of Cabot’s cheese is lactose free? How can cheese be lactose free, you may wonder. The removal of lactose occurs naturally during the cheese making process. Just look for the “Lactose-Free” icon on the packaging of your favorite Cabot cheese products if you are looking for a naturally lactose-free cheese.
I have a pretty deep pie plate that I used for this quiche. If you don’t have as deep of a dish, you may want to scale back a little on the amount of eggs. I did note that in the recipe’s note section, but just in case, I thought I would remind you again 😉
What’s your favorite quiche combo?
- For the crust:
- 1 1/4 cups all-purpose flour
- 1 tsp salt
- 1/2 cup (1 stick) unsalted butter
- 2 tbsp to 1/4 cup ice water
- For the quiche:
- 2 tbsp olive oil
- 1/2 large onion, sliced
- 2 tbsp garlic, minced
- 1 1/2 cups mini portabello mushrooms, sliced
- 1 tbsp balsamic vinegar
- 2 heaping cups red swiss chard, chopped (or any dark leafy green)
- 4 oz Cabot garlic & herb cheddar cheese, shredded
- 6–8 eggs* (see note)
- 1/2 cup low-fat milk
- Whisk together the flour and salt.
- Dice the butter into small cubes. Using a pastry blender (or fork) work the butter into the flour until it’s well-distributed, but not fully incorporated.
- Tossing with a fork, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands.
- Gather the dough into a ball. Gently shape each dough into a rough disk. For better texture, chill the dough for at least 30 minutes before rolling. Roll into an even circle. Place into pie dish and pinch the edges along the sides for the crust. Set aside until ready to use.
- In a large skillet, heat olive oil over low-medium heat. Cook onions for 20 minutes, until caramelized. Add the garlic and mushrooms and cook until mushrooms are tender. Add the balsamic vinegar and let reduce to about half. Toss in the swiss chard to coat with vegetables until just beginning to wilt.
- In a large bowl, whisk together eggs and milk. Season with salt and pepper.
- Sprinkle half the garlic & herb cheddar cheese at the bottom of the quiche crust. In an even layer add the swiss chard and mushroom mixture. Pour in the eggs. Top with remaining cheese.
- Bake in the oven for 35-40 minutes, until the edge of the crust has browned and the filling appears set.
Pie crust recipe adapted from King Arthur Flour’s all-butter pie crust.
I used a deep pie dish which was able to fit 8 eggs. If your pie plate is more shallow use 6 eggs.