Make-Ahead Vegetable Quiche
This mile-high quiche takes this favorite breakfast item to the next level. It’s veggie packed with Swiss chard and red bell peppers, all in a creamy mashed potato crust.
Recipe - Downers Grove, IL
Make-Ahead Vegetable Quiche
Prep Time30 Minutes
Servings8
Cook Time95 Minutes
Ingredients
Fresh Thyme coconut cooking oil spray
2 lb. russet potatoes, peeled and chopped
3 Tbsp. Fresh Thyme unsalted butter, divided
1½ tsp. McCormick garlic, herb and black pepper and sea salt all-purpose seasoning, divided; plus additional for serving
1 (1½ lb.) bunch organic red Swiss chard
1 cup chopped red bell pepper
½ cup chopped shallots
10 Fresh Thyme large eggs
1¼ cup Fresh Thyme half & half
1 cup shredded sharp white Cheddar cheese (4 oz.), plus additional for topping
Directions
- Preheat oven to 325°F. Wrap the outside of a 9-inch springform cake pan with foil. Spray inside of springform pan with cooking spray; place in a rimmed baking pan and set aside.
- In a medium saucepan, cook potatoes in boiling water for 10 to 12 minutes or until fork-tender. Drain potatoes and return to saucepan. Add 2 Tbsp. butter and 1 tsp. seasoning; mash until smooth. Cool slightly. Press mashed potatoes in the bottom and halfway up the side of prepared springform pan.
- Trim stems from Swiss chard; thinly slice the stems lengthwise into 3- to 5-inch-long shreds. Place in a medium bowl of ice water; cover and chill until ready to serve. Coarsely chop the leaves and set aside.
- In a large nonstick skillet, heat remaining 1 Tbsp. butter over medium heat. Add bell pepper and shallots; sauté for 2 to 3 minutes or until softened, stirring occasionally. Stir in chopped Swiss chard leaves; sauté for 1 to 2 minutes until wilted. Remove skillet from heat; cool slightly. Transfer Swiss chard mixture to paper towels; gently squeeze excess liquid from the Swiss chard. Set Swiss chard mixture aside.
- In a blender, place eggs, half & half, 1 cup cheese, and remaining ½ tsp. seasoning. Cover and blend on medium for 15 to 30 seconds or until frothy and well combined.
- Pour egg mixture into potato crust in springform pan. Gently stir the Swiss chard mixture into the egg mixture. Bake for 45 minutes. Loosely cover with foil; bake for 40 to 50 minutes more or until a knife inserted near center comes out clean. Top with additional cheese, if desired.
- Cool quiche in the springform pan on a wire rack for 30 minutes if serving immediately, or cool completely if serving later.*
- To serve, release spring on pan and remove its side. Drain Swiss chard stem curls; pat dry with paper towels. Garnish quiche with stem curls and additional seasoning, if desired.
*To store and reheat: Remove side of pan. Wrap quiche in springform cake pan with plastic wrap, then foil. Store in freezer up to 1 month. Thaw in the refrigerator. Remove from refrigerator 30 minutes before reheating. Remove foil and plastic wrap. Bake at 350°F for 40 minutes or until quiche reaches 165°F.
Nutritional Information
30 minutes
Prep Time
95 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Fresh Thyme Coconut Cooking Oil Spray - 5 Fluid ounce
$5.49$1.10/fl oz
Russet Baking Potatoes - 1 Pound
$1.29 avg/ea$1.29/lb
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.99$4.99/lb
Not Available
Organic Red Chard - 1 Each
$3.49
Red Bell Peppers - 1 Each
$1.99
Organic Shallots - 8 Ounce
$3.99$0.50/oz
Fresh Thyme Cage Free Large Grade A White Eggs - 1 Each
$2.99
Fresh Thyme Grade A Ultra Pasteurized Half & Half - 16 Fluid ounce
$2.49$0.16/fl oz
Boar's Head White Vermont Cheddar Cheese - 8 Ounce
Sale
$6.39 was $7.99$0.80/oz
Nutritional Information
Directions
- Preheat oven to 325°F. Wrap the outside of a 9-inch springform cake pan with foil. Spray inside of springform pan with cooking spray; place in a rimmed baking pan and set aside.
- In a medium saucepan, cook potatoes in boiling water for 10 to 12 minutes or until fork-tender. Drain potatoes and return to saucepan. Add 2 Tbsp. butter and 1 tsp. seasoning; mash until smooth. Cool slightly. Press mashed potatoes in the bottom and halfway up the side of prepared springform pan.
- Trim stems from Swiss chard; thinly slice the stems lengthwise into 3- to 5-inch-long shreds. Place in a medium bowl of ice water; cover and chill until ready to serve. Coarsely chop the leaves and set aside.
- In a large nonstick skillet, heat remaining 1 Tbsp. butter over medium heat. Add bell pepper and shallots; sauté for 2 to 3 minutes or until softened, stirring occasionally. Stir in chopped Swiss chard leaves; sauté for 1 to 2 minutes until wilted. Remove skillet from heat; cool slightly. Transfer Swiss chard mixture to paper towels; gently squeeze excess liquid from the Swiss chard. Set Swiss chard mixture aside.
- In a blender, place eggs, half & half, 1 cup cheese, and remaining ½ tsp. seasoning. Cover and blend on medium for 15 to 30 seconds or until frothy and well combined.
- Pour egg mixture into potato crust in springform pan. Gently stir the Swiss chard mixture into the egg mixture. Bake for 45 minutes. Loosely cover with foil; bake for 40 to 50 minutes more or until a knife inserted near center comes out clean. Top with additional cheese, if desired.
- Cool quiche in the springform pan on a wire rack for 30 minutes if serving immediately, or cool completely if serving later.*
- To serve, release spring on pan and remove its side. Drain Swiss chard stem curls; pat dry with paper towels. Garnish quiche with stem curls and additional seasoning, if desired.
*To store and reheat: Remove side of pan. Wrap quiche in springform cake pan with plastic wrap, then foil. Store in freezer up to 1 month. Thaw in the refrigerator. Remove from refrigerator 30 minutes before reheating. Remove foil and plastic wrap. Bake at 350°F for 40 minutes or until quiche reaches 165°F.