Swiss Chard Breakfast Quiche


Swiss Chard Breakfast Quiche

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Dish filled with baked breakfast quiche

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Servings and Ingredients

Serves 8
1 lbs. Swiss chard, stems and ribs removed
2 tbsp. Hy-Vee Select olive oil
2 garlic cloves, minced
1 (15 oz) container Hy-Vee part-skim ricotta cheese
½ c. freshly grated Parmesan cheese
2 Hy-Vee large eggs
½ tsp. Hy-Vee salt
¼ tsp. Hy-Vee black pepper
½ tsp. finely chopped fresh thyme
½ tsp. finely chopped fresh oregano
⅛ tsp. finely chopped fresh rosemary
⅛ tsp. grated nutmeg
1 (17.3 oz) box frozen puff pastry, thawed


  1. Cook chard in large pot of boiling water until just wilted. Squeeze out as much liquid as possible and chop.
  2. Heat oil in a large skillet. Saute garlic in oil 1 minute. Add the chard and continue to sauté until excess liquid evaporates, about 5 minutes.
  3. Place the chard in large mixing bowl; cool. Mix in the ricotta, Parmesan cheese, eggs, salt, black pepper, thyme, oregano, rosemary and nutmeg.
  4. Preheat oven to 375 degrees.
  5. Roll out 1 pastry sheet on a lightly floured surface to a 14-inch square. Drape over a 9-inch tart pan with removable bottom. Trim edges leaving a 1-inch overhang.
  6. Fill pastry with ricotta mixture. Dab the overhanging edge with a little warm water.
  7. Roll out second pastry sheet large enough to cover the filled tart with an additional inch to roll the edge. Drape over the filling; seal and roll the edge.
  8. Bake 45 minutes or until pastry is golden brown. Cool at least 10 minutes. Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.

Recipe Source:

Hy-Vee Seasons Holiday Entertaining Cookbook.