realistic recipes for a nutritious kitchen

Potato Crusted Swiss Chard Quiche

Potato Crusted Chard Quiche

Potato Crusted Chard Quiche – Clean & Delicious®

I think there is a fine line between “healthy eating” and depriving yourself of foods you love”.

There are a lot of “not so healthy”foods that I would never give up simply because the pleasure I get from eating them nourishes me on a whole different level than the simple science of micro and macro nutrients.

For instance, I LOVE french fries.

I mean I love, love, love them!  I love each and every bite of their salty, delicious selves.

I also LOVE ice cream.

Yes, often times a smoothie or some fro-yo can do the trick, but nothing, oh nothing can replace the real deal when a yearning comes knocking.

I also love wine, beer, margaritas, and martini’s but that’s a whole other story!!

What I DO NOT LOVE is the crispy, buttery crust that usually surrounds a quiche.

Sure it’s good (enough) but it doesn’t excite me.

It’s just not my thing.

So it’s an easy, effortless swap to make.

My point??

I think it’s important to pick and choose where you want to lighten your meals up when it come to cooking and eating.

The key is to find solutions that work for you.  Solutions that you can enjoy without ever feeling restricted or deprived.

The potato crust is completely different from a pastry crust in this recipe but it is a swap that I thoroughly enjoy!!

The potato adds a nice heartiness to the dish that you wouldn’t get from a frittata or crustless quiche.  It the perfect compliment for the eggs.

Now don’t worry when you are lining your dish with the potatoes!  The potatoes don’t need to be perfect. Somehow once it’s cooking, everything just seems to magically fall in place!

And, since most of you are dealing with some hot summer days (unlike those of us in chilly SoCal!) I kept the cheese nice and light with a fresh, tangy goat cheese (feta would also be great).

If you wanted to make this dish a little heartier, you could skip the egg whites and use all whole eggs and swap in a heartier cheese like Blue Cheese or Gruyere.

Either way you are going to end up with delicious and satisfying results!!

Have you ever tried making a potato crusted quiche??  If so, do you have any good tips to share?!

Potato Crusted Swiss Chard Quiche

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Ingredients:

  • 5-6 small-medium red potatoes
  • 2 tsp of olive oil
  • 2 leeks, halved lengthwise and thinly sliced into half moons
  • 1 bunch of Swiss chard, thinly sliced (about 6 cups)
  • 4 eggs
  • 10 egg whites (1-1/4 cup)
  • ½ cup 1% milk
  • 1 ounce of goat cheese
  • A pinch of nutmeg
  • Cooking spray
  • Salt and pepper to taste

Directions:

Pre-heat oven to 375.

Heat olive oil in a large non-stick sauté pan over medium heat.  Stir in the leeks along with a pinch of salt and allow to sweat for about six minutes or so.  You want the leeks to become tender but not brown!

Stir in the Swiss chard and sauté another two to three minutes or until the chard is just wilted.  Season with salt, pepper, and nutmeg and allow the greens to cool for a few minutes.

In a large bowl whisk together eggs, egg whites, and milk.  Season with salt and pepper ad set aside.

Spray a 9-inch pie pan with cooking spray and layer thin slices of potato all over the sides and bottom of pans, making sure to overlap them.

Once the greens have cooled, combine them with the egg mixture and pour everything into the potato lined pie crust.  Dot the goat cheese over the top and then pop into the oven for 30-40 minutes or until the eggs are set.

Serves 6.

Nutritional Analysis

Nutrients per 1/6th of recipe; Calories:  182;  Total Fat: 5.6g;  Saturated Fat: 1.8g;  Cholesterol: 123mg;  Sodium: 240mg;  Carbohydrate: 18g;  Dietary Fiber: 2.2g;  Sugars: 2.8g;  Protein: 13.7g

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18 Responses to “Potato Crusted Swiss Chard Quiche”

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    1
    Katie — July 9, 2010 @ 4:32 am

    I completely agree that I would rather have french fries or ice cream (or pizza!) than pastry crust. I’ve made crustless quiches before, and they’re pretty good, but one time I made a fabulous quiche with a brown rice crust. I mixed 2 cups of cooked brown rice, an egg, and a little bit of parmesan cheese together, then pressed that to the bottom and sides of my pan and baked it for a few minutes before adding the filling. I’ll have to give the potato crust a try, and I bet shredded potatoes would also work well (I’ve used those instead of a pizza crust before, and loved it).

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    julie — July 9, 2010 @ 4:34 am

    wow, i’m so excited to try this recipe! i love quiche, but haven’t been able to eat it in ages since i’m gluten intolerant and this sounds like the perfect solution! thank youu!

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    3
    Dani — July 9, 2010 @ 5:27 am

    Katie – I have always wanted to try the brown rice crust for a quiche. I t sounds so good! Thanks for the reminder!!

    Julie – Hope you enjoy it!!

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    Danica — July 9, 2010 @ 7:50 am

    I LOVE swiss chard and cheesy potatoes! D’licious! Fantastic presentation too :)

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    Eva — July 9, 2010 @ 12:06 pm

    Wow this looks great. One question though, are the potatoes raw when we layer them in the pan bottom and sides? I suppose the baking will cook them, but I just wanted to double-check. If we saute the potato slices a bit beforehand, will they end up overcooked? Is there an optimum width of slices that I should make, like 1/4 inch? Sorry for so many questions, but I’m more of an Eater than a Cook!

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    Jodi — July 9, 2010 @ 2:12 pm

    Wow, this looks tasty! I’ve never been a big fan of buttery crusts. Can’t wait to try this out. Thanks for the recipe!

  7. #
    7
    Rose — July 9, 2010 @ 2:19 pm

    Ooooo, this sounds awesome! I can’t wait to make it – thanks!

  8. #
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    Kevin (Closet Cooking) — July 10, 2010 @ 12:13 pm

    That looks good! I like the use of chard in it and the goat cheese certainly makes it!

  9. #
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    Jenna Hinkley — July 10, 2010 @ 5:20 pm

    I love how aren’t depriving yourself of foods you love for the sake of diet. It’s always nice to find good alternatives, and this quiche seems like a fantastic one! It looks delicious!

  10. #
    10
    Cara — July 13, 2010 @ 10:28 am

    I absolutely agree with you on being picky about our indulgences – no sense in wasting calories and not enjoying food fullest! And, I love a potato-crusted quiche too! My favorite is a quiche I’ve made with smoked salmon, goat cheese, and a potato crust.

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    Rose @ The Bite Me Kitchen — July 14, 2010 @ 1:29 pm

    Excellent! We’ve done a potato crusted quiche and a crustless quiche. Fantastic way to drastically reduce the calorie count :) That just means you can eat twice the serving and have a glass of wine, right?! Hah! ;)

  12. #
    12
    Amy Esacove — July 20, 2010 @ 7:44 am

    Hi Dani!

    I have the same question as Eva…do I need to pre-boil the potatoes before layering them in the pan? Or just lay them in there uncooked? I can’t wait to try this!

  13. #
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    Dani — July 20, 2010 @ 10:13 am

    Danica – Me too! Thanks:)

    Eva and Amy – There is no need to cook to the potatoes first… just layer them in the pan raw! I would say the slices should be a bout 1/4 of inch… they ultimately steam except for the potatoes on the edges… they get nice and crispy!

    Jodi and Rose – You are very welcome!

    Kevin – I love Chard and goat cheese together … SO good!

    Jenna – NO deprivation around here. Truth be told, I’ve been there – done that and it didn’t work anyhow!

    Cara – I love smoked salmon… mmmmm, especially with eggs.

    Rose – absolutely! Except I prefer to stick with one serving and have two glasses of wine… LOL!

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    Michelle — July 27, 2010 @ 11:35 am

    Dani- I tried this recipe last night, pretty tasty! The only problem I ran into was when to add the cheese!!! I am no chef… but I figured it would be best to mix it in with the warm chard, and that seemed to let out all of the flavor :(

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    Dani — July 27, 2010 @ 3:50 pm

    Michelle – Sorry I wasn’t clear about this in the recipe directions! I don’t ad the cheese until the very end. So I mix the chard and leeks into the eggs pour it all into the potato lined pan and then dot the top with the cheese. This way the cheese maintains it’s integrity and when you eat the quiche you get little creamy dollops of goat cheese as you go! If you mix the cheese into the hot chard it melts and will ultimately get lost… I am off to correct the recipe right now!!

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    sheri — August 7, 2010 @ 8:48 am

    hi! i just discovered your blog and am enjoying it. i’ve never cooked with leeks before…do you use the green parts in this recipe or just the white? thanks! looking forward to making it…

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    Dani — August 7, 2010 @ 9:37 am

    Sheri -Welcome! So glad you found me:). I use both parts of the leek but if the leek is a little older the green part can gat a bit tough, in which case I just use as much of it that remains tender and crisp!

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    Julia — March 11, 2012 @ 12:44 pm

    Hi Dani!
    I had a few things I wanted to use up – some smoked salmon, eggs, cottage cheese, an onion, and a sweet potato. Inspired by your fabulous recipe I decided to make a sweet potato crusted quiche, adding in some parmesan, cheddar and some herbs. It was very very tasty, and will make and excellent breakfast too – it will get me out of bed in 5 seconds tomorrow morning! Thanks for the brilliant idea!

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