Caramelized Shallot, Chard and Mushroom Quiche

Caramelized Shallot, Chard and Mushroom Quiche

Sweet caramelized shallots and salty white cheddar pair perfectly with earthy Swiss chard and mushrooms in this hearty quiche recipe. The great thing about quiche is that it makes for a delicious breakfast, lunch or dinner and can be enjoyed warm or cold.


serves 4-6


1 (12 oz) ball of your favorite pie dough for an 8-9 inch pie plate

8 ounces white cheddar cheese

6 eggs

15 ounces (approximately 2 cups) half & half

3 tablespoons olive oil, divided

1 large shallot, thinly sliced

2 cloves garlic, finely minced

1 bunch (4 cups) chard, washed, destemmed and coarsely chopped

1 (3.5 ounce) package brown beech mushroom or maitake mushrooms

1 1/2 teaspoons sea salt

1/8 teaspoon cracked black pepper



Preheat the oven to 375 degrees F.

Spray an 8-9 inch pie plate with nonstick spray or coat with butter.

Roll out the pie dough into a 12-inch diameter circle, approximately 1/8-inch thick. Place the dough into your 8 - 9 inch pie plate, making sure to press the dough into the corners and bottom of the pie plate. Fold the excess dough over the top edge, and using your forefinger and thumb, flute the edges. Chill the dough while you prepare the other ingredients.

Grate the cheese, setting aside 1/2 cup to use later.

Heat 2 tablespoons olive oil in a large sauté pan over high heat. Add the shallot and cook until slightly browned, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Lower the heat to medium and add the chard.  Sauté, stirring frequently, until chard is tender, about 5 minutes. Place the chard mixture into a small bowl and set aside.

In the same sauté pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook until tender and slightly browned, about 5 to 8 minutes. Stir the mushrooms into the chard mixture and let cool a bit.

In a medium bowl, beat the eggs slightly, then whisk in half & half, cheese (except the ½ cup), salt and pepper. Whisk in chard/mushroom mixture.

Pour the mixture into the prepared pie shell.

Bake for 40 minutes, sprinkle with the remaining cheese and bake 5 to 10 more minutes, until a knife inserted into the center comes out clean.

Serve warm.


vegetable plate

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