Swiss Chard and Asparagus Quiche with a Potato Crust

Swiss Chard And Asparagus Quiche with a Potato Crust

This quiche recipe came around from my accidentally growing enough swiss chard to supply a small grocery store – I’ve been eating it regularly, giving it away to friends and neighbors, but still struggling to make a dent. If you’re like me and grew too many greens this spring, this recipe uses a ton! And if not, then well, it’s pretty damn delicious too.

Swiss Chard And Asparagus Quiche with a Potato Crust
Swiss Chard And Asparagus Quiche with a Potato Crust

I love quiche but so often it’s made with lots of cream and cheese, plus a heavy butter crust – not very friendly to us with food allergies, or very healthy for that matter. Using potatoes instead of the traditional crust makes this recipe lighter and healthier – plus gives it almost a Spanish tortilla vibe. One of the other things I love about quiche is that it looks impressive, but is fairly easy to make – perfect for an Easter brunch or family gettogether!

Swiss Chard And Asparagus Quiche with a Potato Crust

Swiss Chard and Asparagus Quiche with a Potato Crust

Course: Breakfast, Main Course
Author: skyeautumn.com

Ingredients

  • 2 medium yellow potatoes
  • 1 1/2 cups asparagus
  • 1/2 cup leeks
  • 1/2 cup cherry tomatoes
  • 3 cups swiss chard
  • 7 eggs
  • 1/4 cup oat milk sub almond or coconut milk to make grain free and whole30 approved
  • live oil
  • sea salt
  • black pepper

Instructions

  • Preheat oven to 400F.
  • Thinly slice potatoes into roughly 1/8 inch rounds, then lightly toss in olive oil and season with sea salt. Grease your pie pan lightly with more olive oil, then starting from the middle, carefully arrange your potato slices to cover the bottom. To do the edges, cut circles in half, then stand up on the edge, overlapping as you go. 
  • Bake crust for 18-20 minutes until potatoes are fork tender.
  • While your crust is baking, prepare your filling. Cut asparagus into 1 inch pieces, chop up the chard, slice leeks, and cut tomatoes in half. In a large skillet, heat a little olive oil and cook the leeks for about 3 minutes. Add in asparagus and swiss chard, and cook until tender. Season with salt and pepper. 
  • In a large bowl, whisk together the eggs, oat milk, and about a 1/2 tsp sea salt. 
  • When your crust is done, lay out your cooked veggies and tomatoes in the pan. Carefully pour the egg mixture over the whole thing, making sure to cover every part. 
  • Turn down the oven temperature to 375F, and bake for 25-30 minutes until the quiche is set. Remove from oven and let sit for 15 minutes to finish setting and cool a little before eating. 

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