For a richer flavor, consider using Gruyère or Emmental cheese in place of Jarlsberg. If you don't have fresh thyme, 1/2 teaspoon of dried thyme can be substituted. To prevent the crust from becoming soggy, blind bake it for 10 minutes before adding the filling. Allow the quiche to cool slightly before slicing and serving. It can be served warm or at room temperature.
Farm Share Quiche
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING8 People
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VIEWS24
Embrace the bounty of the harvest with this exquisite quiche, a celebration of fresh, vibrant flavors. Tender Swiss chard melds seamlessly with creamy cheeses and a hint of nutmeg, all nestled in a golden, flaky crust. Perfect for a sophisticated brunch or a delightful picnic, this quiche is sure to impress even the most discerning palates.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol135 mg
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Fiber3 g
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Protein21 g
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Saturated Fat14 g
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Sodium627 mg
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Sugar3 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C).
02
StepMelt butter in a large skillet over medium heat. Cook and stir onion in melted butter until softened and translucent, about 7 minutes; transfer to a large bowl.
03
StepIn a food processor or blender, blend eggs, milk, Jarlsberg cheese, and Parmesan cheese until smooth; pour into the bowl with the onion. Add Swiss chard, thyme leaves, nutmeg, salt, and black pepper; mix gently to combine.
04
StepPour the egg mixture into the prepared pie crust, ensuring it is evenly distributed.
05
StepBake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 45 minutes. If the crust begins to brown too quickly, cover the edges with foil.
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Please Rate
Katlyn Schumm
Jun 30, 2025My kids actually ate their vegetables when I made this! A total win.
Keara Connelly
Jun 19, 2025This quiche is amazing! The Swiss chard adds such a unique flavor.
Daniela Wolf
May 13, 2025The nutmeg is the secret ingredient that really elevates this quiche.
Jody Feeney
May 7, 2025I've made this recipe several times and it always turns out perfectly.
Adolf Hettinger
Apr 3, 2025I made this for a brunch party and it was a huge hit!