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!




Bright Lights® Swiss Chard Quiche with Potato Crust CourseBreakfast CuisineGluten-Free, Kid-Friendly, Vegetarian Servings1 quiche Cook Time60 minutes Ingredients Potato Crust 3-4 Idaho potatoes 3tbsp olive oil 2tsp salt 1/2tsp pepperdivded 1tbsp Parmesan cheesegrated Quiche 2tbsp unsalted butter 1 sweet onionthinly sliced 1 1/2bunch Bright Lights® Swiss Chardstems removed and leaves chopped 1cup Gruyère cheeseshredded 5 eggs 2cups half and half 1tbsp fresh thymeminced pinch salt and freshly ground pepper Instructions 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. Quiche 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.


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

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




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