Swiss Chard and Sweetcorn Quiche

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Swiss Chard and Sweetcorn Quiche

Swiss Chard and Sweetcorn Quiche

This is a very light Swiss Chard and Sweetcorn quiche and is really easy to make. It’s beautiful and tasty, and it has that lovely light crunch from the sweetcorn, along with the gorgeous flavour from the strong cheese. You could, of course, use whatever you have in your garden or the fridge – it doesn’t need to be these particular ingredients.. It’s also a good way to use up those extra eggs – some of you may know that I have chickens. To me it’s a good way of making the most of them.

I also grow my own chard and spinach – I like to grow both as I find chard easy to grow as well as spinach. I feel chard is a little sweeter than spinach. I like to cook the leaves separately from the stalk as I find they cook quicker, as the stalk can be a bit tougher.

Also, chard, like spinach is full of iron and vitamins and therefore very good for you, and I love the green colour of them both. You can also use the stalks in a soup and the leaves you can have in salad, or just stir fried with garlic. Yummy!

So here we go with the recipe….. my favourite Swiss Chard and Sweetcorn Quiche.

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Swiss Chard and Sweetcorn Quiche
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Prep Time 40 minutes
Cook Time 35 minutes
Servings
people
Ingredients
For the egg mix
For the filling
Course Main Course
Prep Time 40 minutes
Cook Time 35 minutes
Servings
people
Ingredients
For the egg mix
For the filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to gas mark 3 /170c . have ready 11" x 7" (28cm x 18cm approx) shallow tray, lined with grease-proof paper, so no need to butter the tray.
  2. Roll out the pastry on a floured surface (unless it's ready rolled) and lay into the tray on top of the paper. Squeeze out the water from the chopped steamed chard and sprinkle on top of the pastry. Do the same with sweet corn, then add the cheese on top. Season with salt and pepper.
  3. Whisk the eggs, milk and cream together. Pour over the chard and sweetcorn & cheese and then season with salt and freshly ground black pepper.
  4. Cut off any excess pastry that is hanging over the tray and place on a low shelf, (not on the bottom) to cook for 30-35 mins.
  5. With a kitchen knife, test the quiche by putting the knife in and if it comes out clean, then your quiche is ready.
  6. Take out and cut a nice slice and decorate with a lemon and serve with your choice of a salad.
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