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Chard and Cheddar Quiche

Chard and Cheddar Quiche

This is a creamy quiche thanks to using kefir as a secret ingredient.
Course Breakfast, Vegetarian & Vegan
Cuisine American, French
Keyword chard, eggs, kefir
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings 6 people
Calories 297kcal


  • 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. 
[ultimate-nutrition-label id="3765" align="left"]


Calories: 297kcal | Carbohydrates: 21g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 173mg | Sodium: 359mg | Fiber: 2g | Sugar: 4g