Bright Lights® Swiss Chard Quiche with Potato Crust

5 from 1 vote
Jump to RecipeJump to Video

This post may contain affiliate links. Please read our disclosure policy.

This recipe is sponsored by Salad Savoy Corp.

Brunch better with Bright Lights®

Bright Lights® Swiss Chard Quiche with Potato Crust is great for weekend brunch. It uses a potato crust — meaning it is gluten-free. It’s also vegetarian friendly too! Inside, is a delightful mix of eggs, herbs, and Bright Lights® swiss chard.

What are Bright Lights®?

Bright Lights® swiss chard have deep green oversized leaves with colorful stems and veins in an array of vibrant colors including pink, gold, orange, red, and white. They can be steamed, sautéed, or used raw in salads and are a great source of vitamin A and iron.

Not only are Bright Lights® colorful and versatile, but they are also affordable! A reasonable price tag means you can get creative in the kitchen, trying them in various ways. Start with this special quiche!

5 from 1 vote

Bright Lights® Swiss Chard Quiche with Potato Crust

Cook Time1 hour
Total Time1 hour
Servings1 quiche


Potato Crust

  • 3-4 Idaho potatoes
  • 3 tbsp olive oil
  • 2 tsp salt
  • 1/2 tsp pepper divded
  • 1 tbsp Parmesan cheese grated


  • 2 tbsp unsalted butter
  • 1 sweet onion thinly sliced
  • 1 1/2 bunch Bright Lights® Swiss Chard stems removed and leaves chopped
  • 1 cup Gruyère cheese shredded
  • 5 eggs
  • 2 cups half and half
  • 1 tbsp fresh thyme minced
  • pinch salt and freshly ground pepper


Potato Crust

  • Preheat the oven to 400°F (200°C). Spray quiche dish with cooking spray.
  • Peel the potatoes, then thinly slice a knife or mandoline.
  • Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
  • Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
  • Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.


  • Reduce the oven temperature to 350˚F (180˚C).
  • In a large frypan over medium heat, melt the butter. Add the onion and chard and cook, stirring occasionally, until tender, about 5 minutes.
  • Sprinkle 1/2 cup of the cheese evenly over the potato crust. In a large bowl, whisk the eggs until blended. Whisk in the half-and-half and thyme, and season with salt and pepper. Stir in the onion, chard and the remaining 1/2 cup (2 oz./60 g) cheese. Pour the egg mixture into the potato crust.
  • Bake until the filling is set and slightly puffed and the crust is golden brown, 35-40 minutes. Transfer to a wire rack and let cool briefly.


Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Gluten-Free, Kid-Friendly, Vegetarian
Like this? Leave a comment below!

Brunch better with Bright Lights®! Find a store near you that carries Salad Savoy Corp. products here.

Want more breakfast ideas? Click here! 

If you make this recipe for Swiss Chard Quiche, take a photo and tag us on Instagram @theproducemoms.

Bright Lights® Swiss Chard Quiche with Potato Crust

About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

Leave a comment

Your email address will not be published. Required fields are marked *