Chard Quiche with Pecans

 This spring I started a little vegetable garden. In the grocery store where I do my shopping people got seeds for vegetables and flowers with every ten or so euro they had spend. The flowers did great, but to be honest not all vegetables blossomed under my hands (and sometimes they did while it wasn't intended, because I waited too long to harvest). But I learned and now know what vegetables I want to grow next year and what not. 

One of the vegetables that did very well was chard. I don't think I have ever eaten chard. Actually, before I started my little garden I didn't even hear about chard, so I had no recipes at hand either. But I tried something myself and because it didn't taste bad at all, I share the recipe here.


What you need

puff pastry

2 shallots

1 grated garlic garlic clove

handful of chard, stems and leaves separated  

handful grated cheese

handful pecans

4 eggs

200cc creme fraiche

salt and pepper to taste

What to do

Preheat oven to 180 degrees Celsius

Cover a quiche mold with puff pastry, punch little holes in the pastry with a fork  

Bake for ten minutes and take out

Meanwhile bake shallots and garlic until golden brown in a baking pan

Add chard stems, bake five minutes

Add chard leaves, bake five minutes more

Sprinkle bread-crumbs over pastry bottom

Spread chard, cheese and pecans over bread-crumbs

Mix eggs, creme fraiche, salt and pepper

Pour over chard, cheese and pecans

Bake off for 30 minutes


That's it! Bon appetit!




  1. I have never eaten chard; but this quiche looks delicious!

  2. You had me at chard. I need to bookmark this to make because mom is visiting and she loves quiches.

  3. What a great recipe! My eye doctor "prescribed" chard, kale or spinach daily for a retina condition. I'm always on the lookout for new recipes with these veggies and this looks like a yummy addition to my list. It can be a little tedious, but in two + years, my eye condition has improved, so I will keep up with my leafy green friends.

  4. The chard is coming in strong here right now. I am totally going to give this recipe a try. Thanks for the recipe!

  5. What an interesting combination of flavours, and I love the texture the nuts add. Thank you for sharing and for being a part of the Hearth and Soul Link Party. Have a wonderful weekend!

  6. This looks so delicious!


  7. Sounds delish. Thank you for sharing on the Classy Flamingos blog party.


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