Rainbow Chard & Leek Quiche with Chard Slaw

Rainbow Chard & Leek Quiche with Chard Slaw

Recipe by Alexa Weibel

Price per serving: $2.13

  • Cook Time
  • Prep Time
  • 4Servings


  • 1 9-inch frozen piecrust
  • 5 tbsp. olive oil
  • 1 medium leek—trimmed, halved lengthwise, and thinly sliced
  • 3/4 lb. rainbow chard, stems separated and chopped and leaves thinly sliced
  • 2 cloves garlic, finely chopped
  • 3/4 cup heavy cream
  • 2 large eggs
  • 3/4 cup grated Fontina
  • 2 tsp. orange zest plus 2 tbsp. juice
  • 4 radishes with greens, radishes finely chopped and greens thinly sliced
  • 1 carrot, shredded


1. Preheat the oven to 400°. Prick the piecrust all over with a fork. Bake until golden, about 10 minutes. Reduce the oven temperature to 350°.

2. In a large skillet with a lid, heat 2 tbsp. oil over medium-low. Add the leek; cover and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the chard stems and garlic. Season and cook, stirring occasionally, until tender, about 8 minutes. Stir in 2 cups of the chard leaves. Cook, stirring often, until wilted and almost dry, about 4 minutes; season.

3. In a large bowl, whisk the cream and eggs. Stir in the cheese and the cooked chard mixture; season with 3/4 tsp. salt and 1/2 tsp. pepper. Transfer to the baked piecrust. Bake until the filling is golden and set in the center, 30 to 40 minutes.

4. In another large bowl, whisk the remaining 3 tbsp. olive oil with the orange zest and juice. Toss in the chopped radishes and sliced radish greens, carrot, and the remaining thinly sliced chard leaves; season. Serve with the quiche.

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rainbow chard

Rainbow chard