Chard and Tomato Quiche; the update

I haven’t made a quiche in long time.

But I have so much chard in the garden and I wanted to do something different.

And I had 3 ripe tomatoes.

This is a ‘side dish’ quiche…. just the rice and vegetables.  We had it with grilled chicken breasts.

Of course, you could just add a salad and call it dinner…..

I always use rice for the crust.  It’s much healthier than the traditional pastry… and easier too, especially if you cook the rice earlier.  Use either brown or Basmati rice.

Chard and Tomato Quiche

       Preparation and cooking time:   60   minutes 

Chard and Tomato Quiche



  • Crust
  • 1/2 cup quick-cooking brown rice
  • 1 cup chicken stock    to yield 1 1/2 cups cooked rice
  • 1/4 cup (1oz, 30gr)  shredded cheese
  • 1 egg
  • 1 tsp olive oil
  • Filling
  • 8oz (250gr) chard
  • 1 red onion
  • 2 – 3 tomatoes
  • 2oz (60gr) cup Cheddar cheese, sliced
  • 3 tbs snipped fresh chives
  • 3 tbs snipped fresh basil
  • 1 tsp olive oil
  • 3 eggs
  • 1/2 cup (4oz, 120ml) cup milk
  • 1/2 cup (4oz, 120gr) Greek yogurt

Chard Tomato Quiche Slice


  • The rice:  Cook the rice in stock.
  • When done, spread the rice on a plate to cool for 5 minutes before making crust.
  • The crust: Lightly whisk 1 egg. 
  • Mix cooked rice, cheese and egg.
  • Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges. 
  • Bake in 400F (200C) oven for 10 minutes.
  • The filling: Thinly slice tomato.
  • Chop onion.
  • Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems, keeping stems separate. 
  • Heat oil in nonstick skillet, add onion, stems and sauté until onion is tender, about 5 minutes.
  • Add chard leaves, stir to combine and get it all in the skillet, cover and remove from heat to wilt leaves. 
  • Whisk 3 eggs, yogurt and milk together.
  • To assemble:  When crust is done, remove from oven.
  • Spread chard evenly over the crust.
  • Top with the sliced cheese and tomatoes
  • Sprinkle with herbs.
  • Pour egg mixture over all and bake, 30 minutes, 400F (200C). When done the center should be firm or with a very slight jiggle.
  • Remove from oven and let rest 5 minutes before cutting.

Note:  I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full.


Mon mari has been doing trim.

The floor is done, varnished several times and ready for furniture.

Now he just has to finish the trim….

And the fireplace. 

Then we get to move furniture again….

I went out to water the potager the other evening and a stag beetle had a death grip on the hose.

What?  Never seen a stag beetle?

He’s there, on the tree…. where he landed after mon mari knocked him off the hose.

You surely didn’t think I would get near it, did you?


Here’s a closeup of it. 

The stag beetle is about 3 inches (7 – 8cm) long and about an inch (2.5cm) wide.

And they are the slowest, clumsiest bug I’ve ever seen. 

On the ground they move at the pace of a snail. 

If they get flipped on their back they just lie there, slowly waving their legs.

When they are in the air they are so big, and so slow, they can just barely avoid the snapping jaws of a puppy.

As far as I can tell the only thing that keeps them alive is that they’re too big to step on and too creepy to swat.

After looking at the ugly stag beetle….

Here are our geraniums.

They’re doing exceptionally well this year.

8 thoughts on “Chard and Tomato Quiche; the update”

  1. I used to make quiche almost once a week and now haven’t for years. This week-end I downloaded the Mastering the Art of French Cooking as an app and there was Julia showing me the glories of quiche … I have to make some. Thanks so much for reminding me of the glory of the rice crust!
    The floor looks glorious … so do the geraniums!

  2. Creepy beetle; never have seen one of those. Room looks fab. hugs from the dry side of the Pacific.

  3. Love the floor and trim – gorgeous. We often will have a rice crust in place of regular pastry too. I have some fresh chard in the fridge right now…so this may well be our dinner tonight! Have to say, that is one creepy looking beetle!

  4. The geraniums are gorgeous!! I can’t say the same for that beetle though…yikes!
    Now that quiche definitely sounds delicious…rice for the crust is genius! And for me, who actually is from a rice-eating culture, it is meant to be!

  5. Tanna, how fun! I’m so jealous. Although I do have the videos…. Nothing that plays them anymore but I watched them lots!
    Phoenicia, very creepy beetle. The next time I saw him he was in my garden clog… Hugs back ‘-)
    Peggy, it’s the only crust I make.
    Ina, thanks – I’ll tell mon mari. Enjoy your quiche…
    Joey, thanks – they really are pretty this year. We love the rice crust….

  6. I love the rice base for the quiche – so delicious. I have never seen a stag beetle and never want to – thank goodness we don’t have them here !! Really gross !!

  7. manningroad, you have enough awful creepy crawlies….. LOL Fortunately, this one is only around for a brief time….

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