Quiche is one of my favorite dishes for brunch or a light dinner. It’s versatile and goes just great with a green salad on the side.
This chard quiche recipe is Mediterranean, and combines chard, peas and feta cheese on a golden savory crust. It’s perfect for hosting.

Photo: Natalie Levin
Chard Quiche with Peas and Feta Cheese
Servings 24 cm round quiche pan
Ingredients
For short crust pastry:
- 180 grams flour
- 120 grams cold butter cut into cubes
- 1/2 tsp. fine salt
- 2-3 tbsp. cold water
For chard, peas and feta cheese filling:
- 1 tbsp. olive oil
- 1 large onion sliced
- 2 cloves of garlic crushed
- 500 grams chard roughly torn
- 200 grams frozen peas
- 1.5 tsp. fine salt
- Ground black pepper
- A little grated nutmeg
- 200 grams grated feta cheese
For royal sauce:
- 150 grams natural yogurt 3% fat
- 100 ml. sour cream
- 2 large eggs
- Some salt to taste
- Ground black pepper
- 1 heaping tablespoon flour
- Sliced almonds for decoration
Instructions
Short crust pastry:
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In a food processor with a steel blade put flour, butter and salt and blend until mixture is crumbly.
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Gradually add water and continue to process just until large clumps of dough are formed.
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Transfer the dough chunks on a lightly floured work surface and bring together. Make into a disc-shape, cover and refrigerate for an hour.
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Roll out the dough on a floured surface to about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
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Using a fork create holes in the crust. Freeze the crust for about an hour.
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Preheat oven to 170c degrees.
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Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
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Bake for about 12-14 minutes.
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Remove the weights and the plastic wrap and continue to bake the crust for about 4-5 minutes or until it is lightly golden brown.
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Cool at room temperature.
Chard, peas and feta cheese filling:
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In a large skillet heat olive oil.
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Add onion and garlic and cook over medium-high heat until onion is transparent.
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Add chard and fry all together, stirring occasionally until the leaves lose its volume.
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Add peas and stir until it thaws.
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Season with salt, pepper and nutmeg and stir. Taste and adjust seasoning if necessary.
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Drain and cool slightly at room temperature.
Royal sauce:
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In a small bowl put yogurt, cream, eggs, salt, pepper and flour and beat into a smooth mixture.
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Transfer the vegetable mixture onto the half-baked crust and spread evenly. Sprinkle with feta cheese on top and pour the royal sauce gently.
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Decorate with sliced almonds and bake for about 30-40 minutes or until golden and set. Cool slightly and serve warm or at room temperature.
Recipe Notes
- It is recommended to warm slightly before serving.
- Keep the quiche in a closed container in the refrigerator for up to 3-4 days.
- Instead of feta cheese you can use mozzarella, goat cheese or any other cheese you like.
- You can use spinach leaves instead of chard.

Photo: Natalie Levin