Crustless Swiss Chard Quiche

Swiss Chard Crustless Quiche
Swiss Chard Crustless Quiche. © Wendy Bumgardner
Total Time 35 min
Prep 5 min, Cook 30 min
Yield 1 8-inch quiche

Enjoy a high protein breakfast quiche that includes healthy greens and is low on carbohydrates. This quiche is easy to prepare with either swiss chard or spinach. You can be creative and add whatever other vegetables you enjoy. You could also use kale or another firm green, but you may wish to wilt it longer at the start of the recipe.

I make it without crust to save the calories and fat found in most pie crust. This is also makes it a low carb and gluten-free recipe.

I've used fresh swiss chard, but you can use frozen chard or frozen spinach if you prefer. Be sure to wring out the excess fluid after thawing frozen spinach. That removes a lot of the "spinach-y" flavor.

You could also bake this recipe in muffin tins for mini-quiches. I like to use a silicone muffin pan or mini-muffin pan to make appetizer-sized quiches for parties.

You can enjoy this quiche either hot or cold. You can make it ahead to have handy for a quick breakfast before or after a great morning walk.


  • 6 eggs
  • 1 bunch swiss chard or spinach (fresh or frozen and thawed)
  • 1 cup shredded cheese (suggested: cheddar, monterey jack)
  • 3 diced green onions
  • 1 clove garlic, crushed
  • 1 tablespoon oil
  • 1/2 teaspoon salt
  • Dash of nutmeg
  • Dash of Tabasco sauce


Wash the chard and discard the stems.

Heat 1 tablespoon oil with the crushed garlic.

Chop or tear the swiss chard into small pieces and cook it for about a minute, until wilted.

Beat the eggs in a bowl and add the cheese, salt, diced green onions, Tabasco sauce (if desired) and the wilted chard.

Grease a pie pan or spray with a non-stick baking spray. You can also use muffin tins prepared in the same way.

Pour the mixture into the pan.

Sprinkle with nutmeg.

Bake at 400F for about 30 minutes. If cooking in muffin tins, it may cook faster, so check them at 15 minutes.


  • You may want to add any other vegetables you have handy, such as sweet red pepper or green pepper.
  • Make it southwestern with chilies, hot sauce, cumin and chili seasoning. Or top with fresh salsa.
  • Play with the kind of cheese you use. Experiment with goat cheese, bleu cheese, pepper jack and other cheeses.
  • If you miss the crust, go ahead and make it with crust! You can buy ready-made pie crusts to bake with the quiche, or make your own favorite pie crust. The crust adds fat and calories and usually contains gluten. You could experiment with gluten-free crust and with low fat pie crust such as using phyllo dough.

Serving Suggestions

  • Serve with a side of fruit or juice to include healthy carbs.
  • This quiche can be made ahead and refrigerated. You can enjoy it cold or reheat briefly in the microwave.

    I find that a high-protein, low carbohydrate breakfast works best for starting my day. This quiche has high protein from the eggs and cheese, matched with vegetables for vitamins and fiber.

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