Yummy Stuff: Puff Pastry Quiche with Chard & Red Onion


Always looking for the next food item in which I can use up a huge bunch of greens, and finding myself with a whole lot of eggs rounding out the end of the week, I thought hey! what better way to use up some good whole ingredients than to bake a quiche?


I had everything I needed in the fridge (including a great supply of local milk courtesy of an out-of-town Ingrid & Brent — thanks you guys!!!) or in the garden ahem more swiss chard except for the puff pastry, which I bought at Whole Foods in the freezer section, in case you were wondering.


  • 6 eggs
  • 1 cup whole milk
  • 1/4 red onion, sliced
  • 2 Tbsp butter
  • 12 large chard leaves, tough stems removed
  • 1 cup to 1 1/2 cups sharp cheddar cheese (gruyere would be awesome too)
  • puff pastry (make your own, buy it, or use your favorite regular pie crust recipe– this one looks amazing, don’t you think? If only I were brave enough to attempt crust…)



Rinse chard, remove tough stems, and cut leaves into thin ribbons. Place in a pot of water, bring to boil, and cook 5 – 10 minutes until tender. Drain, then squeeze out the water and set aside.

Now, for that crust. I read several recipes that used puff pastry as a quiche crust and they swore up and down that it wouldn’t need to be blind-baked. However. My crust was underdone on the bottom, so I would recommend blind-baking yours for at least 10 minutes in a 400-degree oven. So get to it. Oh, but before you do that, spray a springform pan with cooking spray, then place puff pastry inside, letting some overlap the edges of the pan. Trim excess pastry and store in fridge for some other delicious treat!


Preheat oven to 400. Meanwhile, sauté red onion in butter over medium heat until browned and sweet and tender:DSC_0016

Then add chard and cook for 5 minutes more.


Whisk together eggs, milk, and grated cheese, and add salt to taste. Add chard & onion mixture to egg & milk mixture, and pour into your blind-baked pie crust.


Set pan on a cookie sheet to catch the drippings, and cook at 400 for 45 minutes, or until edges are golden brown and quiche is set.

We ate almost the entire thing between Andrew and me. Oh, and Emil loved it!


Have a happy weekend! Only days left before Andrew returns home! Oh, how I do miss him when he’s gone.

6 thoughts on “Yummy Stuff: Puff Pastry Quiche with Chard & Red Onion”
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  1. Looks awesome, Lauren. Great idea to use up those greens. I’m always hesitant to use puff pastry and it’s always easier than I expect. Why do I forget this?! Pie crust is another great idea too. Have a great weekend, dear. xo

  2. Wowee! That looks really awesome. And that’s saying a lot, because I have a serious aversion to the word “quiche.” It’s on my list of words that gross me out to no end. My mom knows of this list, and sometimes will talk about “moist quiche” just to really gross me out super hard.

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