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Tonight’s Dinner: Spring greens and Comte cheese quiche recipe

Not sure what to make with all your fresh spring greens? Don’t worry, we have you covered with this simple and elegant quiche recipe.

Time to use up those delicate spring greens!

Spring and early summer is the perfect time to get cheap and super tender greens. The best part is that in this quiche you can use whichever green is your favorite. Swiss chard, kale, baby spinach… they all work. If you’re not familiar with Comte cheese, it’s a delicious French cheese that is a little lighter on the wallet than Gruyere. It’s always a plus to save money and still get a delicious recipe.

Spring greens and Comte cheese quiche

Yields 9-inch quiche


  • 1 (9 inch) piecrust (uncooked)
  • 8 large eggs
  • 1-1/2 cups creme fraiche
  • 1-1/2 cups whole milk
  • 2 teaspoons kosher salt
  • 1 teaspoon ground pepper
  • 2 tablespoons finely chopped lemon thyme
  • 4 small thinly sliced shallots
  • 2 heaping cups torn spring greens (Swiss chard, kale, baby spinach, etc.)
  • 1/2 cup grated Comte cheese (French cheese similar to Gruyere)
  • 1/4 cup grated Parmesan cheese


  1. Preheat oven to 375 degrees F.
  2. Add pie dough to a 9-inch pie or tart pan and line the dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about five minutes. Transfer to a wire rack and let cool completely.
  3. In the bowl of an electric mixer fitted with the whisk attachment, mix together one egg and flour on high speed until smooth. Add the remaining seven eggs and continue mixing until well blended.
  4. Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme and mix until well combined.
  5. Saute shallots in olive oil until soft and tightly pack spring greens, sauteed shallots and cheeses into prepared tart shell.
  6. Pour egg mixture over ingredients until tart shell is full.
  7. Bake 20 minutes at 375 degrees, then reduce temperature to 325 degrees and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more.
  8. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees F for about 15 minutes.

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