Pumpkin and Chard Quiche
- Vegetarian
- Energy Kcal 560
- Carbohydrates g 35.6
- of which sugars g 8.8
- Protein g 14.6
- Fats g 39.9
- of which saturated fat g 19.81
- Fiber g 2.9
- Cholesterol mg 196
- Sodium mg 484
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 20 min
- Serving: 6
- Cost: Low
PRESENTATION
Pumpkin and Swiss chard quiche is like this creamy comfort dish that brings in all the fall vibes people totally love. Really really good. And listen, it’s not just any pumpkin quiche—you’ve got this flaky, buttery crust with fresh thyme giving it that herby kick right off the bat. The filling? Soft and rich, seriously, thanks to fresh cream and a good dose of Grana Padano cheese. Sweet pumpkin meets earthy Swiss chard, so every bite is a little sweet and a bit hearty.
People love how this pumpkin and Swiss chard quiche shows up for any meal. Works great for brunch, dinner, or those fun get-togethers like Halloween. Which is great. Plus, this French classic is loved all over. Pretty much. And you know what? The flexibility of a Swiss chard quiche is part of its charm. Over in France, it’s known for being simple but super customizable.
Look, tons of chefs toss in stuff like Grana Padano or throw in extra moist vegetables. That mix of tender chard and creamy pumpkin makes the flavors pop, especially with a golden crust fresh out of the oven. People love this dish not just because it’s delicious—it’s practical too. No question. Holds up well for leftovers and still tastes great at room temp. Perfect for busy days. And some folks swap the cheese for mozzarella or add more fall veggies, but honestly, the pumpkin and Swiss chard combo remains a fave.
For real, whether you’re into easy quiche recipes or on the hunt for new healthy ideas using seasonal veggies, this dish keeps things interesting. No matter how you slice it, it makes the most of what’s fresh and tasty when autumn rolls in. Whether you’re hosting a gathering or enjoying a quiet meal at home, this quiche is bound to be a hit. Can't go wrong.
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INGREDIENTS
- Ingredients for the shortcrust pastry (for a 9.5-inch diameter mold)
- Flour 1.6 cups (200 g) - type 00
- Butter ¾ cup (170 g) - cold
- Water 0.3 cup (70 g) - cold
- Salt 1 pinch
- Thyme 1 sprig
- for the filling
- Pumpkin 2.2 lbs (1 kg)
- Chard 1.5 lbs (700 g)
- Eggs 3 - medium
- Fresh liquid cream ½ cup (100 g)
- Grana Padano PDO cheese 2.5 oz (70 g) - to grate
- Olive oil 2 ½ tbsp (40 g) - extra virgin
- Salt to taste
- Pepper to taste
- Rosemary 1 sprig
- Garlic 2 cloves
How to prepare Pumpkin and Chard Quiche
To prepare the pumpkin and chard quiche, start by making the Easy Shortcrust Pastry. In a stand mixer with a paddle attachment, add the flour 1, cold butter cut into pieces 2, and a pinch of salt 3.
Add the ice-cold water slowly while mixing 4. Let the mixer run for about 3 minutes, then add the previously rinsed and dried thyme leaves 5. You should obtain a smooth and lump-free dough 6.
Transfer it to a work surface, shape it into a ball 7, flatten it slightly, and cover it with plastic wrap: place the dough in the refrigerator to rest for at least 40 minutes. While the dough rests, proceed with preparing the filling: finely chop a sprig of rosemary that has been washed and dried 8, then peel the pumpkin 9.
Cut it into slices, then into cubes of the same size to allow for even cooking 10. Then, take a wide-bottomed non-stick pan and sauté a garlic clove with 1.5 tbsp of oil 11. When it turns golden, add the pumpkin 12.
Add the finely chopped rosemary to flavor 13, seasoning with salt and pepper. Now cover with a lid and let it cook for about 20 minutes on low heat 14. At the end of cooking, remove the garlic 15.
While the pumpkin softens, proceed with preparing the chard. Rinse it and cut it in half if the leaves are too long to cook well in the pan 15. Sauté a garlic clove with 1.5 tbsp of oil, and when it's golden, add the chard 17. Cover with a lid and let it wilt on very low heat for about 5-6 minutes 18. Then remove the garlic, season with salt and pepper.
Drain the chard of excess water to prevent the filling from becoming too liquid 19. Set aside the chard and softened pumpkin. Proceed with creating the accompanying mixture. In a large bowl, beat the eggs with a whisk 20, seasoning with salt and pepper. Pour in the cream gradually while continuing to whisk 21.
Then add the grated Grana Padano 22 and mix it with the other ingredients. Set the preparation aside for now because at this point the shortcrust pastry will be ready: roll it out with a rolling pin on a lightly floured work surface 23, until it's about 1/16 inch thick. Butter and flour a 9.5-inch diameter baking pan, preferably with a perforated bottom for more even baking, and lay the rolled-out shortcrust pastry over it 24. You can wrap the rolled-out shortcrust pastry on the rolling pin and unroll it directly into the pan to make this step easier.
Press the shortcrust pastry well into the bottom and sides of the pan, then trim the excess pastry by cutting the edges with a knife 25. Evenly distribute the cooked and well-drained chard on the bottom 26, then also create a layer of pumpkin cubes 27.
Finally, pour the egg, cream, and cheese mixture into the pan, covering all the ingredients 28: bake your pumpkin and chard quiche in a preheated static oven at 340°F for 60 minutes (or in a convection oven at 300°F for 50 minutes) 29. After the baking time, remove the pan from the oven, let it rest a few minutes before serving and enjoying 30!