Disclosure: As members of Cabot’s Cheese Board, we occasionally receive free samples of their products. We were invited to create a quiche recipe as part of their #quichefeast contest. We also received free samples of King Arthur flour. We were not compensated otherwise for this post and all thoughts and opinions are our own.
When you think brunch calorie bombs, what comes to mind? Eggs benedict, biscuits & gravy, stuffed French toast, and…quiche. Brunch can be a battleground for anyone trying to maintain a balanced, healthy diet.
This Chard and Cheddar quiche is the ultimate delicious and nutritious peace treaty so you can have your quiche and eat it too. With 13 grams of protein per serving, this lightened up quiche is perfect for a weeknight dinner (we love eggs for dinner!), weekend brunch, or make-ahead breakfast for those busy work week mornings.
And this quiche has a secret ingredient. Instead of half-n-half, we used creamy low fat, probiotic-rich kefir. Yes, kefir! It is a staple in our refrigerator and can be used in baking as well as dishes like quiche. Using kefir allowed us to cut 5 grams of fat per serving.
We also packed the quiche full of dark leafy greens for a nutrient boost in every slice. And since a nutritious meal is about balance there is no need to hunt down low fat cheese. Cabot’s Sharp White Cheddar is naturally lactose free and the intensely tangy, nutty, and complex flavor adds a depth to the dish with just a ½ ounce per serving.
You can make this quiche and eat it too, happily!
Chard and Cheddar Quiche
- 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.
Ann and our intern, Katie Moses, both contributed to this post and recipe creation. Katie is a culinary nutrition educator born in bred in the heart of Cajun country. Starting life with a unique culinary upbringing with Sicilian, Syrian, and French grandparents, she finds ways to adapt traditional dishes to fit current nutrition recommendations. Katie is currently completing her dietetic internship at Emory University Hospital. Connect with her at https://www.linkedin.com/in/mkatiemoses.