I really don’t like traditional pastry crust quiche, so I substitute a layer of thinly sliced potatoes– or as I like to call them, “pommes de Terre”. Everything sounds fancier in French.

My long-time romance with chard isn’t a secret on this blog. I made this a couple of weeks ago. I’m sort of debating what recipe to submit next…


  • 4 medium-sized red potatoes, sliced to 1 mm thickness
  • 1 large sausage, coarsely chopped
  • 1 cup chard, coarsely chopped (frozen works just fine in this case, just be sure to thaw and drain it first)
  • 3 cloves garlic, minced
  • 6 eggs
  • .25 cup milk
  • 1 tbsp butter
  • .5 cup white wine
  • 1 loosely packed cup of Swiss cheese
  • salt and fresh ground pepper as you like it

Preheat the oven to 400 degree Fahrenheit and oil one 9 inch pie pan. Lay out the potato slices in a widening spiral in the pan, covering bottom and sides. Season potatoes with a pinch of salt and a few grinds of black pepper. Place in oven for 15-20 minutes, or until the edges of the potatoes start to brown.

Meanwhile, in a frying pan cook the sausage until mostly done. Add butter and garlic, and fry until garlic barely starts to gold. Add chard and pour white wine over the top. Allow to steam, lid of the pan on, until all chard is bright green in color. Remove to side, seasoning lightly with salt and pepper.

Combine eggs, milk, and a pinch of salt in a bowl.

Remove crust from the oven and cover the bottom with .5 of the Swiss cheese. Return to the oven and bake for another 5-10 minutes, until the cheese is melted and starting to brown.

Remove crust again. On top of the cheese lay out the chard in an even layer, then the crumbled sausage. Pour egg mixture thoroughly over the top. Return to the oven for another 25 or so minutes– until the egg is firm.

Finally, sprinkle the remaining cheese over the top of the quiche and place under a broiler, set on high, for 3 minutes, until cheese is melted and brown.

Let rest for at least five minutes before serving. This dish is even better as leftovers.

PLEASE NOTE: You’re quiche is only as good as your ingredients. Please, save the Jimmy Dean breakfast links for when you’re feeding the cub-scout troop. They won’t know the difference.