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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.


  • 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


  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.
    12/18/23, 8:19 AM Fresh Thyme Market
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  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
  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.

Recipe From: Fresh Thyme Market


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