Swiss Chard Breakfast Quiche

Flaky puff pastry surrounds a creamy, herb-flecked filling of Swiss chard, ricotta, and Parmesan in this satisfying breakfast quiche that’s perfect for brunch or a special morning meal.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

1 pound fresh chard or spinach, stems and ribs removed

2 cloves garlic, minced

2 tablespoons olive oil

1 (15-ounce) container part-skim ricotta cheese

½ cup freshly grated Parmesan cheese

2 large eggs, lightly beaten

½ teaspoon finely chopped fresh thyme

½ teaspoon finely chopped fresh oregano

¼ teaspoon black pepper

1⁄8 teaspoon finely chopped fresh rosemary

1⁄8 teaspoon grated nutmeg

1 (17.3-ounce) package frozen puff pastry, thawed (2 sheets)

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Directions

Preheat oven to 375°F. In a large saucepan cook chard in enough boiling water to cover just until wilted. Drain well, squeezing out excess liquid. Pat dry with paper towels. Chop chard; set aside.
In a large skillet cook garlic in hot oil for 1 minute. Add chard; cook about 5 minutes or until excess liquid evaporates. Transfer chard mixture to a large bowl and cool for 10 minutes. Stir in the ricotta and Parmesan cheeses, eggs, salt, thyme, oregano, pepper, rosemary and nutmeg.
Unfold one pastry sheet on a lightly floured surface; roll into a 14-inch square. Fit pastry into a 9-inch quiche pan with removable bottom. Trim pastry, leaving a 1-inch overhang. Fill pastry with chard mixture. Roll out second pastry sheet into a 10-inch circle. Moisten overhanging edge with warm water. Place second pastry on top of the filling; seal and tuck under the edge. Use a sharp knife to cut slits in pastry top.
Bake about 45 minutes or until pastry is golden brown. Cool in pan on a wire rack for 10 minutes. Remove pan sides and transfer quiche to a platter. Cut into wedges and serve warm.