I make quiche on a pretty regular basis. As a vegetarian I lean heavily on eggs to add protein to my diet, and quiche is such a delicious, easy, and portable way to have a healthy meal. Usually I end up doing an ‘everything but the kitchen sink’ style of quiche where I throw in lots of leftover veggies from the fridge. A few weeks ago I combined leeks, Swiss chard, and Parmesan cheese in my quiche and it was so good that I’ve made it again 4 times since then!

Last weekend I was on the west coast visiting family and made this for breakfast alongside some coffeecake. It was such a big hit with my family that they asked me to make another quiche so they could have leftovers for lunch.

With the bright green leeks and Swiss chard, this dish is as pretty as it is delicious. I love cooking with seasonal ingredients and leeks are in their prime right now. Whether you make this quiche to have as leftovers for lunch, or serve it to your family for breakfast this spring, I’m sure you’ll love the combination of flavors as much as we did.

Easter Quiche
Easter Quiche
Print Recipe
Servings
6
Servings
6
Easter Quiche
Easter Quiche
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350 degrees. Place the pie crust in a pie pan and line with foil. Pour a handful of dried rice or beans in a thin layer on top of the foil in the bottom of the pie pan, then bake for about 10 minutes. Pull out the foil and weights, then bake an additional 5 minutes. Remove from the oven and allow to cool.
  2. Melt the butter in a skillet over medium heat. Add the chopped leeks and a pinch of salt and cook for about 10 minutes until the leeks are soft and tender. Add the chard and cook until the greens are wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.
  3. Whisk the eggs in a bowl until smooth, then add the Half & Half, Parmesan, and salt and pepper. Whisk until combined.
  4. Spread the leek and chard mixture into an even layer in the bottom of the pie pan. Pour the eggs over the top of the vegetables.
  5. Cover the edges of the pie crust with foil. Bake at 350 degrees for about 40 minutes until the edges are set and the center is just slightly soft. Allow to cool for about 20 minutes before slicing and serving.
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