Go Back


Course Main Course, Side Dish
Cuisine American


  • 1 refrigerated pie crust round
  • 1 bunch Swiss chard
  • 2 T Olive oil
  • 1 medium onion chopped
  • S & P to taste
  • 1 tsp lemon zest
  • 1 cup grated sharp Vermont white Cheddar
  • 1 egg lightly beaten
  • 1/2 tsp freshly grated nutmeg
  • 1/2 cup half and half cream
  • 1/4 cup freshly shaved Parmesan for topping


  • Bake the pie crust according to package directions.
  • Wash Swiss chard and shake dry. Chop stems into 1/4 inch pieces and slice leaves into ribbons.
  • Heat Olive oil in a skillet over medium high and add onions and chard stems.  Season. Cook until onion is soft and beginning to brown, about 10 minutes, stirring often.
  • Add lemon zest and chard leaves and cook about 4 minutes, until leaves have wilted, much like spinach.
  • Transfer cooked mixture to a colander and drain.
  • Place mixture into a large mixing bowl and stir in Cheddar, cream, egg, nutmeg.
  • Turn into baked shell and bake at 350 for about 45 minutes or until filling is set.
  • Top with Parmesan immediately when hot out of oven.  Let tart sit for 10 minutes before slicing.  Serves 4 for main dish, 6-8 for a side dish.
Keyword Swiss Chard quiche, Swiss Chard Tart, vegetable pie