Make-Ahead Vegetable QuicheMake-Ahead Vegetable Quiche
Make-Ahead Vegetable Quiche
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.
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Recipe - Downers Grove, IL
Make-Ahead Vegetable Quiche
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.                                                                          
  6. 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.
  7. Cool quiche in the springform pan on a wire rack for 30 minutes if serving immediately, or cool completely if serving later.*
  8. 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
Fresh Thyme Coconut Cooking Oil Spray
Fresh Thyme Coconut Cooking Oil Spray - 5 Fluid ounce
$5.99$1.20/fl oz
2 lb. russet potatoes, peeled and chopped
Russet Baking Potatoes
Russet Baking Potatoes - 1 Pound
$0.99 avg/ea$0.99/lb
3 Tbsp. Fresh Thyme unsalted butter, divided
Fresh Thyme Unsalted Butter Quarters
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.49$4.49/lb
1½ tsp. McCormick garlic, herb and black pepper and sea salt all-purpose seasoning, divided; plus additional for serving
Mccormick Garlic Herb + Black Pepper + Sea Salt All-purpose Seasoning
Mccormick Garlic Herb + Black Pepper + Sea Salt All-purpose Seasoning - 4.37 Ounce
$6.99$1.60/oz
1 (1½ lb.) bunch organic red Swiss chard
Organic Red Chard
Organic Red Chard - 1 Each
$2.99
1 cup chopped red bell pepper
Red Bell Peppers
Red Bell Peppers - 1 Each
$1.99
½ cup chopped shallots
Organic Shallots
Organic Shallots - 8 Ounce
$3.99$0.50/oz
10 Fresh Thyme large eggs
Fresh Thyme Cage Free Large Grade A White Eggs
Fresh Thyme Cage Free Large Grade A White Eggs - 1 Each
$2.99
1¼ cup Fresh Thyme half & half
Fresh Thyme Grade A Ultra Pasteurized Half & Half
Fresh Thyme Grade A Ultra Pasteurized Half & Half - 16 Fluid ounce
$2.29$0.14/fl oz
1 cup shredded sharp white Cheddar cheese (4 oz.), plus additional for topping
Boar's Head White Vermont Cheddar Cheese
Boar's Head White Vermont Cheddar Cheese - 8 Ounce
Sale
$6.49 was $7.49$0.81/oz

Nutritional Information

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.                                                                          
  6. 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.
  7. Cool quiche in the springform pan on a wire rack for 30 minutes if serving immediately, or cool completely if serving later.*
  8. 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.