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Swiss Chard, Mushroom, and White-Cheddar Quiche

This creamy family-style quiche combines custard with vegetables and cheese, and pairs them with a delectable, flaky shell for a relaxed approach to brunch.

Source: Martha Stewart Living, November 2010
Total Time Prep Servings


For the Crust

For the Filling


Cook's Notes

Make the pastry and saute the vegetables the night before.

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How would you rate this recipe?
  • davidockey
    23 FEB, 2017
    Followed the recipe exactly, but it was kind of salty. I'd cut down on the salt next time. But this is definitely a keeper!
  • PattyL in AZ
    22 APR, 2014
    I made this for Easter last Sunday and it was super delicious. I followed the recipe just as described and was able to cover the cookie sheet perfectly with the amount of dough listed. I used my Pampered Chef stoneware cookie sheet. The dough did come away from the sides a little but I just poured the eggs in and it all worked out fine. I used Chard from my garden and used an aged Irish cheese from Costco. It really is so good it just melts in your mouth. Definitely will make again!
  • 2bikegirl
    19 APR, 2014
    The dough barely fits in a half-sheet pan. I wonder what size they were thinking?
  • Tasis
    19 SEP, 2011
    I also halved the recipe and used a 9x13 pan successfully. Used the crust recipe here and it was great! But do use 'baking beans' to keep the crust from bubbling up too much. Great flavors.
  • ogljo
    3 AUG, 2011
    I halved this recipe and used a different crust, and it turned out great. The flavors blend so well and it was really easy to prepare. I may add some seasoning to the custard next time, possibly nutmeg, but as is this is a great recipe I will make it again.

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