Swiss Chard Leek Quiche is our favorite quiche and one of my tried and true recipes. But it hasn’t always been that way. For years I was intimidated by quiche because I was always trying to make it too healthy. I used skim milk, too few eggs, and too many vegetables. Therefore, my quiches were always runny, thin and tasted like sautéed vegetables with scrambled eggs. So after many failed quiches, I decided to actually follow a recipe and made a beautiful quiche with lots of eggs, heavy cream and lots of cheese. I finally understood what made a quiche work: great vegetable/meat ingredients (but not too many), a tasty and light crust, and the right proportion of eggs to cream to milk. At this point I started working my way toward a little healthier quiche. The recipe and proportions provided here are the result. Now quiche is on the menu about once a month and, no matter what the ingredients, it turns out perfect every time.
The base of ingredients for this quiche is my standard. I use an amazingly easy and tasty crust that I found at Food.com, and local free range eggs. The ratio of eggs to cream/milk is 4 eggs to 1 ¼ cups dairy. With a great crust and the perfect egg and cream/milk mixture, all one needs now are a couple of tasty vegetables and possibly a little meat, and cheese. In this Swiss chard leek quiche I use a sharp provolone and Romano cheese (our favorite); however, you could use pretty much any vegetable, meat, and cheese that you have on hand. See Kitchen Notes for some ideas.
Swiss Chard Leek Quiche
This Swiss chard leek quiche is so delicious it makes you not care that it’s totally vegetarian.
“*” See Kitchen Notes for more information or links to special ingredients.
- 1 – 9” pie crust See below
- 1 Tbsp. olive oil
- 1 large leek*
- 4 large garlic cloves, minced
- 3 large Swiss chard* leaves, stems removed, greens chopped (2 heaping cups)
- ½ tsp. dried thyme
- ¼ tsp. black pepper
- 4 eggs
- ¾ cup half and half*
- ½ cup 2% cup milk*
- ½ tsp. mustard powder
- Dash of salt
- ½ cup sharp cheese(cheddar, Italian provolone, asiago*) grated
- ½ cup Pecorino Romano cheese, grated
- 1 cup whole wheat pastry flour*
- 1/2 teaspoon salt
- 1/4 cup olive oil or 2 tbsp. EVOO and 2 Tbsp. garlic infused olive oil
- 1/4 cup ice water (refrigerator water works great)
- EVOO – Extra virgin olive oil
- 1 teaspoon crushed oregano and/or tarragon (a mix of the two is nice)
Combine flour, salt and herbs.
- Whisk oil and water to an emulsion.
- Pour emulsion into flour and combine with a spatula.
- Press into 9″ pie crust with spatula or fingers initially, then use the back of a spoon to spread into the curve of the pan and up the sides.
- Set aside or refrigerate until ready to use.
- Preheat oven to 375° F.
- To prep the leek, remove the green top and compost or discard. Cut the leek lengthwise into quarters. Separate the leaves. Rinse to remove the dirt on the inside of the leaves. Shake the water off the leaves and chop.
- In a skillet, heat the oil over medium low heat. Add the leek and the garlic. Sauté until soft and starting to brown, stirring occasionally about 10 minutes.
- Add the Swiss chard to the skillet and sauté for 1 minute. Lower the heat to low, add the thyme, and pepper. Cover and cook for 3 minutes or until chard has wilted. Remove the cover and continue to heat until most of the moisture has evaporated. Remove from heat.
- Whisk the eggs in a bowl until fluffy. Add the cream, milk, mustard powder, and a dash of salt and pepper. Whisk to combine.
- Spread the sharp cheese across the bottom of the pie crust. Top with the leek/chard mixture followed by the Romano.
- Pour in the egg/milk mixture.
- Bake in preheated oven for 45 minutes or until a knife inserted into the middle comes out clean.
- Remove from oven and let cool about 5 minutes. Serve.
These Kitchen Notes help you to create your own quiche with different combinations of vegetables and proteins.
Crust’s flour – My preference is pastry flour. However, all purpose (AP) flour works “almost” as well. For a crust with a little more grain to it, substitute 1/4 cup whole wheat or spelt for 1/4 cup of the pastry flour.
Crust oil and seasoning – Use garlic infused oil as part or all of the oil, if you have it. However, any tasty EVOO that you enjoy works. A little spice and/or herbs in the crust is also quite nice. The herb you use depends on the quiche ingredients. However, about 1/4 tsp. of dried oregano in the crust works with almost any quiche.
Milk/cream mixture – My standard mixture is half and half with 2% milk. However, whipping cream or heavy cream with milk also works. Just reduce the cream to 1/2 cup and increase the milk to 3/4 cup is you want to keep the fat content lower.
Ratio of eggs to milk/cream mixture – For 9″ quiche, 4 eggs with 1 ¼ cups milk/cream yields a pretty big quiche with the egg/cream mixture rising about the crust and having a nice finished texture. If your pan is smaller, you can reduce the number of eggs to 3, but then you should reduce the cream to 1/2 cup and keep the milk at 1/2 cup.
Vegetable/Protein ingredients – Pick two main ingredients and adjust the seasoning to complement. Of course, always add a little garlic. Our favorite combinations are Swiss chard and leeks, leeks and mushrooms, crab meat and spinach, turkey mushroom, green chile and bacon, smoked salmon and asparagus, and artichoke and bacon. The possibilities are endless. Just don’t be tempted to pile it on too high. Too many vegetables or meat can add moisture that keeps the egg mixture from setting and produces a runny quiche.
Cheese – Two different cheeses work best. A sharp cheese (e.g., sharp cheddar, real Italian provolone, asiago) works best – IMO. The second cheese is almost always Pecorino Romano or Parmesan. The sharp, harder cheeses allow you to keep the amount of cheese at a reasonable level. Just choose the cheese or cheeses that best fits the ingredients and cheese that you like.
Warming up the leftovers – Remove from the refrigerator and place, covered with aluminum foil in a cold oven. Turn the oven on to 350ºF. When the temperature is reached, remove the foil and heat 15 – 20 minutes until heated through.
Slightly revised February 2018
For a complete meal serve with a small side salad that has a fruit of some kind like orange, apple or dried cranberries. This apple celery salad with a green chile dressing is a nice complement to this quiche.
If you enjoy this Swiss Chard Leek Quiche, then you will probably also enjoy these other dishes:
I have no website but like variety of your recipes .
Thank you
Thanks so much Kathleen. You certainly don’t have to have a website to use these recipes. Hope to see you back.
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Oh I do so relate to the way too many vegetables and not enough eggs quiche MJ, and your so right, it does come out like a version of scrambled eggs lol. Nothing beats a beautiful quiche and yours sounds yumoosable.
Thanks so much Anna!
I love playing with quiche and make it with different filling every time. This one with the leek is right up my alley! Happy New Year to you and your family! Pinned!
Thanks so much Katerina! And a Happy New Year to you as well!
I love quiche so much! I haven’t cooked often with Swiss chard as it is seldom available, I have to keep my eyes open, I would love to try this!
Thanks Adina! We love Swiss chard, probably more than kale, so I use it in quite a few dishes. It’s great in this quiche, but, if you can’t find it, you can always substitute with spinach.
Happy New Year, MJ! I haven’t tried making quiche yet and I think I should…
Thanks Peachy! And a Happy New Year to you!
Can I freeze this quiche??
I’ve never frozen a quiche before but my sister does it all of the time and says it works great. So I would say “yes”.
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Another lovely one MJ!. Thanks for linking in. Cheers
This is a star dish and I love it. I don’t like using swiss chard because it is such a dirty vegetable but it is also delicious so I occasionally put it into recipes. This looks like a recipe worth cleaning veggies for. Thanks for linking to the Recipe Box. This is being featured, this week
Thanks Chaya! We eat a lot of Swiss chard in this house, but since my husband does all of cleaning and chopping of it, I don’t notice that it’s a dirty vegetable. His never commented about that. Thanks for featuring it!
Most diet recipes repel me. Understandably, there are some people who need do lay off the fat or meat but who wants to eat a low-fat quiche? Not me. I’d rather eat a slice of this quiche and go for a long, long walk to work it off.
Best quiche I’ve ever made; all friends agreed. I used rainbow chard with sliced mushrooms, finely diced onions & 1/2c cream with 3/4c milk. Absolutely outstanding & thanx so very much!
Carole – I am thrilled that you tried and loved this quiche recipe! Your combination of ingredients sounds perfect! I do a mushroom leek, but I don’t remember if I’ve done a mushroom chard. Sounds good! Thank you so much for your comment. You made my day! 🙂
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This is a wonderful quiche, and I love how full of wholesome ingredients it is. Your notes on pastry are really helpful, and I totally agree, sharp cheese is the way forward. You can definitely use less but still get lots of flavour. Thank you for sharing this delicious post with the Hearth and Soul hop. I’m featuring it in my post this week.
So funny you sound like me and quiche. I used to make a tofu one… it was super healthy but no were near as delicious as quiche with cream in it. Thanks for sharing your recipe with us on foodie friday.
My husband loves quiche. I’m pinning this one.
Hi MJ! I made your quiche for Dinner tonight and it was perfect! I used whole wheat pastry flour, so the crust was not as tender as it could have been, otherwise wonderful! Mark loved it too! Hi to Bob! Love you, Mary
Mary – it’s always wonderful hearing from you! You made my day Girl! I’m so glad that you and Mark like the quiche! It’s always great getting such wonderful feedback and knowing that people are actually making my recipes. Thanks!!!!! Hugs to you both and miss seeing you! Love – MJ
Delicious, Love this as breakfast, thanks for sharing with Hearth and Soul blog hop.
I have just popped in to say I made a quiche yesterday. I kept on thinking about this beauty and since I always have a sheet of puff pastry… It was not the traditional Quiche Lorraine, but as usually whatever I found in the fridge. Thank you for the inspiration!
Thanks Sissi! I’m thrilled that I inspired you to make a quiche! Love the idea of using puff pastry!
Awh. This looks nice, but I still struggle to like quiches. I just have a fear of really eggy-egginess. I don’t mind the taste of eggs, but just when it’s really eggy… Perhaps trying something really flavoursome like this might change my mind.
What a perfect quiche, MJ! I love how you lightened it up without compromising the taste!
Chard and leeks are a wonderful combination! A gorgeous looking quiche! I also use olive oil instead of butter whenever I can 🙂
WOW MJ!
This looks so professional. I would love to dig into that.
That definitely is one beautiful looking quiche! Great kitchen notes as always – makes it very easy for those trying to recreate.
Even I am looking for healthy and egg free quiche which s not runny…have tried a few and got success also, but still there is something missing in it. I hate the eggy quiche…love your base and the veggie combo, MJ!
Thanks Helene! The color of this quiche comes for the wonderful eggs I buy. My SIL’s coworker raises free-range, organically fed chicken, so I buy all my eggs from her. They are wonderful in flavor and have beautiful orange yolks! Oh – you really need to try the olive oil. For a savory dish like quiche, it’s perfect! Have a great weekend!
So pretty MJ! Your swiss chard and leek quiche looks like as if you have added turmeric powder but you haven’t, somehow its pretty yellow. =D I love yellow effect quiche (I guess you know that already). Interesting that you used olive oil instead of butter. I never dared to use oil instead of butter while making the short crust.
i have always liked eating quiche but surprisingly never made one myself. i was sadly under the impression that it’s very complicated but looking at your instructions has me thinking: i can pull this off 😉
btw, your pictures are so professional and beautiful!
Thanks Darlin for your nice comments!!! I also prolonged making quiche for years thinking it was complicated. But I was quite wrong. It’s as easy as making a soup. Anyone can do it! 🙂
I’ve recently bought over a dozen fresh eggs, so there have been plenty of French omelettes and tortilla’s españolas, but quiche is my favorite egg recipe!! I’ll have to try this one out tomorrow!
Thanks Michi! Fresh eggs are a must!!! That’s why this quiche is almost orange! 🙂 I hope you enjoy your quiche!
MJ–that’s a beautiful quiche, and clearly your years of refining your recipe have paid off. It’s something my mother made every year at the holidays, and I’ve never tried it myself. When I do, I’ll use this as a reference.
Thanks Cucina! Oh it’s much more than a holiday dish! You really need to try it. It’s not hard to make. Come together quickly, then just bakes.
I love quiches, and the combination between swiss chard and leek seems tasty to me. Love it!
Have a nice week-end, my dear 🙂
Giulia
Thanks Giulia!! You have a great weekend as well!
Oh, how much I would love a piece of this quiche right now my friend! I cannot get my eyes off of this!
Lovely quiche, MJ. It looks so bright and green, I almost feel as if it was spring! Actually the traditional quiche lorraine (some French people refuse to call anything quiche unless it’s quiche lorraine, otherwise it’s a tart) doesn’t contain any cheese in the cream and egg mixture, so it’s not obligatory… (As for the eggs, unless you have health problems, recently doctors keep on saying you can eat as much as one egg every day at least). I love the olive oil crust (it’s so rare to see thin crust on US blogs… and I love thin tart /quiche crust). I do just like you: I mix milk with cream in savoury tarts/quiches.
I’m so happy to see finally someone put “pecorino romano” and not just “romano” in the ingredients… While talking, no Italian calls this cheese “romano”, but “pecorino” (romano is not important really… especially since most of the cheese is produced in Sardegna not Rome region 😉 ), but I have seen it called “romano” so many times on US blogs, I started to wonder if it’s not an American copy 😉
You have made me crave quiche lorraine… I haven’t had it for ages!
Thanks Sissi! Very interesting that the only quiche in Europe is quiche lorraine. Glad I’m not in Europe. I definitely would have made a faux pas. 🙂 I’m with you as to a thin crust. I much prefer thin crusts because I don’t want it to be the dominating texture and flavor of the dish. It just holds it in place. As to pecorino romano, I have to admit that I get lazy sometimes and drop the pecorino. After reading a discussion on G+ the other day about “bleu cheese” vs. “blue cheese” I decided I need to do it right or not at all. I am an educator afterall. 🙂
Well if you haven’t had a quiche in ages, it’s time to change that!!! Have a great weekend!
Don’t worry! Only rare French purists (those from Lorraine region especially 😉 ) say so! Otherwise, everyone makes quiches with whatever they want.
You see, for me to say “romano” instead of pecorino would be like saying “reggiano” instead of “parmiggiano”… I am sometimes very stubborn and try not to follow other people’s mistakes (I could write a whole book about how badly some dishes are pronounced by the French and even when they now how to pronounce, they follow the general flow).
“KNOW how to pronounce” of course, sorry for the typo 🙁
I love leeks whether stir fry, or use them in soup. This I must try. I have not made quiche before, lets just say ever. I bookmarked a lot of savoury recipes recently and have tons to try out. This is going in my list too. Btw, this quiche looks perfect! ♥ Jo
Thanks Joanna! WOW! I’m really surprised to read that you’ve never made a quiche! You make such wonderful dishes! You really need to try one. You’ll love it!
Quiche may not be the most trendy dish these days, but it’s still a classic. After all, you can’t go wrong with an eggy custard in a flaky crust.
Thanks Carolyn! I never have been very trendy – just ask my husband. 🙂 When I like a food, I’ll eat it even if it is old-fashioned and I guess the quiche is something I’ll be eating for a long time because we do love them! Kind of like my bluejeans and t-shirts. My mother asked me the other day if I would ever stop wearing them now that I’m approaching six decades. Nope! 🙂
That is perfection MJ!
We love leeks!
LL
This looks gorgeous! I love the fact that this is a lighter version and yet seems like the perfect Quiche! The Swiss Chard sounds fantastic in this recipe.Great meal idea for these winter days 🙂
Thanks Soni! It is quite comforting on a cold day!
Before I went vegan, I used to eat quiche all the time ~ it’s such a fun recipe that’s so easy to make so I’ve been thinking of trying one with tofu 🙂
Oh eggs and cheese are the two reasons I could never go vegan!! 🙂 Hope things are working out for you on your vegan diet!
Question ? Does it freeze? If so, do you recommend freezing before or after cooking? Mid-way? I have several things in the fridge that I need to use up before they go bad that would be great in a quiche, but I don’t want to serve one again right away. What say you?
Never mind, I went ahead and made another one yesterday with steamed artichoke hearts and bacon and scallions. I cooked it first and now it is in the freezer. When we take it out and eat it I will let you know how it turned out.
sorry Babe for not getting back with you sooner!! I actually missed the first your question post. Not sure why. Anyhoo – I couldn’t have answered it anyway because I’ve never tried to freeze one. Not sure about freezing cooked eggs, but let me know how it turns out! 🙂 Oh yum – I do love the artichoke and bacon combo!
Your light and healthy crust looks awesome with perfect filling! I need to try it next time when making quiche…
I love quiche and this sounds very healthy. Quiche. Is so comforting especially on cold days. This would be good for breakfast, lunch or dinner.
Oh…a beautiful quiche MJ! I’ve struggled with quiche in the past….it usually comes out a bit runny. But I think I’ve learned that less is more. And I think I’ve tried to pack too many ingredients into it! Every time I visit….I take away something new. I’ve only ever used swiss chard in soups! So looking forward to trying your version! : )
Thanks Anne! Yep – too many ingredients definitely make a runny quiche. I’ve done the same thing many times. 🙂 I use Swiss chard in a lot of things from soups to pasta to quiche. I find it quite versatile and love the flavor. I hope you try this and thanks for your sweet heart comments! 🙂
This is absolutely delicious! At least I will assume it is, because I made it tonight for dinner (the first quiche I’ve made in many years) but I didn’t have some of the ingredients so I substituted with what I had. I didn’t have a leek but I had scallions; instead of Swiss chard I used beet greens; for half and half I used buttermilk; I did have Romano but for the other cheese I used the last of the smoked gouda from Christmas and a little American; and I used a frozen pie crust (Pie crust from scratch. Are you kidding me!). To get Brynn to eat it I added bacon, and SHE loved it! On the side we had a little cranberry sauce and a nice Shiraz. Now I’m inspired to make quiches. We still have several frozen pie crusts taking up the freezer. Who knew I could get my man to eat quiche!
You’re so funny!!! 🙂 You did exactly what I wanted to accomplish with this post! You used what you had! And of course YOU would have “beet” greens. 🙂 Lord only knows why. Interesting substitution with the buttermilk. Would never have thought of that one, but it sounds like it worked. I’ve used smoked provolone in a quiche before so I can imagine that the smoked gouda was awesome! Bacon – how can you go wrong with bacon!? Once you use up all of those frozen pie crusts, you really need to try this olive oil crust. It’s SO easy!!! No rolling, no mess – just mix the ingredients together and press it into the pan. I’m SO glad y’all liked it and your choice of sides (including the Shiraz) sounds perfect!!! Jim and Bobby prove that real men DO eat quiche. 🙂
Divine! I love the olive oil crust! This is exactly what I feel like right now.
I love a good healthy filling quiche. This sounds fantastic!
This is lovely and might even convince me to eat swiss chard. 🙂
Oh I love Swiss chard! It’s not really the prevalent flavor in this dish. The leeks are, so if you like leeks, you’ll love this quiche. Thanks for the visit as always Zsuzsa!
I like this cheesy quiche but I am not sure if we have swiss chards here, might replace it with spinach
Thanks Raymund! Spinach works great! I’ve used it before as well.
A great idea – leek in a quiche – I can just imagine the nice flavour. thanks for the idea. Hope you are having a good week.
Sounds like a great tasting quiche and your tips are most welcomed.
I’m a quiche fanatic 🙂 Great customizable quiche post – I always love your kitchen notes.
That is such a good looking quiche MJ. I like the garlicky, leeky, chardy flavour. Super yum. If you make me the less fatty, more vegetable version, I’d eat it, too.
Thanks Adora! Yes, but the less fatty and more vegetable version isn’t near as good! 🙂
You share some great tips here, MJ. I experience the similar problems too when I try to make certain recipes healthier (cutting down on butter/ oil, eggs, cheese, skimmed milk etc), but they don’t always turn out well. At the end, I just need to go with the ingredients required. Healthy eating is always about balance, right? Thank you for such a great recipe! I love quiche, especially for weekend brunch. This combination looks really tasty.
Thanks Reese! Totally agree – healthy eating is definitely about balance – balance within the dish and between all of your meals! Whole wheat cereal and fruit in the a.m. and quiche in the p.m. That works. 🙂
It is my philosophy that if you want to eat good tasting food, don’t make substitutions that will water down the flavor and the quality of the dish. This quiche is just making me hungry and I love leeks. Have a good week, MJ! 🙂
Thanks Ray! Amen to that! Hope you are having a great week as well!
I’m making quiche this week for the first time in months–I wish I had seen your recipe when I was making my meal plan! The combination of chard and leeks is so perfect for winter.
It took me a few tries to get the bottom of the crust to turn out cooked but not soggy in the middle. Once you find that perfect balance it’s a thing of beauty!
I love quiche and the fact swiss chard is in this makes me really happy. I think you found yourself a perfect looking quiche my friend. 🙂
I love quiche and I adore leeks so this is a great recipe for me. I think this is a perfect mid-week meal xx
Wonderful quiche! I agree with you that too little eggs can ruin the quiche. Loved the choice of cheeses in your’s …. this picture looks stunning!
I love having quiche for breakfast!
I truly love your quiche! I’m like you – I sometimes fail to make some dish because I tend to put more veggies (disproportional) thinking we need to eat more veggies and more veggies is better. Like some noodle dish, my husband told me “am I eating noodles or veggies (plus noodles)?”. I am like that. So it was nice to read in your post that sometimes we have to just follow the right way first… lol. Saving your recipe and will try the handmade crust too. Your description is ALWAYS very detailed and it’s great for someone who’s new to make your recipe. Very easy to follow and I can trust your recipe! Wish I have it already in my house… 🙂
Nami – you certainly made my day, week, month with you comments!!! One of the reasons I started my blog was to help teach new cooks how to cook and remove the intimidation factor. So as a teacher and instructional developer I try to make the instructions easy to understand; therefore, to read your comment put a huge smile on my face.The “trust” statement just made the smile even bigger. 🙂
Your comment about pasta and veggies – Bobby has said the same thing about my pasta dishes!!! LOL
Love the golden finish….i have been wanting to try a crust with olive oil instead of butter and now I think I am ready to give it a try…thanks MJ.
Thanks Nisa! You really should try the olive oil crust. I’m a true believer!
This savoury pie looks really wholesome with chard! I love it for the lunch. (I am trying so dang hard not to consume carbs in dinner time)
Quiche is my favorite breakfast, lunch, and dinner dish. I love that you added swiss chard and leeks, they would be beautiful, and a great flavor addition! Hugs, Terra
I have got to get some more chard replanted. I think mine actually got too hot in our hoop house. Go figure. I was just rereading “Lunch in Paris” by Elizabeth Bard and I was reminded that she learned to spread mustard on the crust before pouring in the ingredients. I have never tried that but might using your recipe here. (Some things just can’t be made healthier and still be palatable!) 🙂
Thanks Debra! Oh I love the idea of the mustard on the crust! I’ll have to try it next time. In reference to your last comment – Agree!!! Ice cream made with skim milk – NOT! 🙂
Whenever I come upon a great quiche recipe, such as the one you created here, I wonder why I’ve not made one in ages. Yours looks so good, MJ, and is perfectly cooked. I bet the mix of chard with leeks and combined with the cheeses worked beautifully together.
Thanks John! I make quiche a lot more now that I’m getting great eggs! The flavor is awesome!
Gorgeous quiche! Chard and leeks are a wonderful combination!
I love that you used Swiss chard in this quiche MJ – I use chard quite a bit in preference to kale which I continue to find overly fibrous and tough – the health benefits of chard are equally impressive. Well, no intimidation factor here. This is a beauty and your milk to cream proportions sound bang on to me for achieving that creamy tasting balance. The texture looks perfect too in your sliced shot (and that golden finish on the top – wow!). Any room for me at the lunch table? 🙂
Come on down Kelly! We can always make room at the table! 🙂 I agree about kale vs. chard. I save the kale for soups or massaged salads which I love! I think the golden finish as to do with the eggs. We buy our eggs from my SIL’s co-worker who raises chickens and sells to family, friends, and at the grower’s market. Her chickens are free-range and eat organic feed so the yolks are a gorgeous orange and the flavor is awesome!
That crust looks amazing! I love quiche too … although my husband does say “real men don’t eat quiche” he eats it too! lol! I love the combination of cheeses!
Thanks Jane! Yep – Bobby says the same thing every time I make one, but he still eats it and wants more! 🙂
Yum! I’m visiting a friend who made a wonderful quiche a couple of days ago! I got her recipe but I’ll save this one, too. 🙂
Thanks Michelle!
I agree that you really do need some fat in quiche, otherwise it tastes a bit flat (even with all the fat in the cheese). I often use just whole milk, but upping the fat content with a bit of half & half is probably a good idea. Anyway, nice recipe! Swiss chard and leeks combine so well together, and they must be particularly good in a quiche. Good stuff – thanks.
Thanks John! I’ve made quiche with just whole milk before and I really prefer the half&half combo better. Better texture.
I love this lightened version of quiche, especially with the swiss chard. And I’ve been wanting to try crust made with olive oil instead of butter – thanks for the reminder of this!
Thanks Susan! I’m definitely sold on the olive oil crust!
What an incredible quiche my friend, looks like it is professionally made 😀
Cheers
CCU
Well, that’s a really nice thing to say! Thanks! 🙂