Chard and Cheddar Quiche

Lesley Baradel
Chard and Cheddar Quiche
Chard and Cheddar Quiche

Chard and Cheddar Quiche

This is a creamy quiche thanks to using kefir as a secret ingredient.
3 from 10 votes
Prep Time 10 mins
Cook Time 40 mins
Cooling Time 10 mins
Total Time 1 hr
Course Breakfast, Vegetarian & Vegan
Cuisine American, French
Servings 6 people
Calories 297 kcal


  • 1 small red onion diced
  • 1 Tbsp extra-virgin olive oil
  • 1 bunch Swiss chard leaves stems removed, chopped (about 5 cups)
  • 2 tsp fresh thyme leaves chopped (or ½ tsp dried thyme)
  • 1/2 tsp ground black pepper divided
  • 1 cup plain kefir
  • 5 large eggs
  • ¾ cup shredded Cabot Seriously Sharp Aged Cheddar Cheese divided
  • 1 premade 9” piecrust or make your own, use link in notes below


  • Preheat oven to 375°F.
  • Heat the olive oil in a large skillet over medium heat. Add the red onion and sauté until translucent, about 5 minutes. Add the chopped chard, thyme, and 1/4 teaspoon pepper to the skillet. Stir and cook until the chard has wilted, about 2 minutes. Put the chard mixture in a colander in the sink and let cool for 5 minutes, pressing to drain any excess moisture from the greens.
  • In a mixing bowl, whisk together the kefir, eggs, and remaining pepper. Stir in ½ cup of the cheese.
  • Spread the chard mixture in an even layer in the bottom of the unbaked piecrust. Pour the egg mixture over the chard mixture. Sprinkle the remaining cheese around the top.
  • Bake the quiche for 30 minutes or until the quiche is set and lightly browned. Remove from oven and cool on a rack for 10 minutes before slicing and serving.


Chef's Note: Making your own pie crust is actually pretty easy and quick. Try this  recipe  for an alternative to butter-laden crusts. 


Calories: 297kcalCarbohydrates: 21gProtein: 13gFat: 19gSaturated Fat: 7gCholesterol: 173mgSodium: 359mgFiber: 2gSugar: 4g
Keyword chard, eggs, kefir
Tried this recipe?Let us know how it was!

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Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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