Chard, Bacon, and Gouda Quiche Recipe

Eggs, Guest Posts, Pies and Tarts | 19 comments

The following post, photos, and recipe for Chard, Bacon, and Gouda Quiche is a guest post from Katie (great name!) of Epicurean Mom. Step right up and enjoy her beautiful photography and delicious recipe while I’m away in San Diego for a few days. Welcome, Katie!

Before I started Epicurean Mom Katie from GoodLife Eats was one of my favorite reads and, of course, still is. Her posts, food and photography are always so inviting and delicious! When she asked me to guest post for her I, of course, jumped at the opportunity!

chard, bacon, and gouda quiche

We both have a strong passion for family and food; especially healthy foods for our growing family. Sometimes its difficult to find wholesome, healthful foods that the entire family will eat.

Don’t get me wrong, I love to blog about desserts and cheesecake (like my Blueberry Cheesecake Bars) although I’m always trying to find healthful foods my picky girls will eat. This is a huge feat in our household!

Chard Bacon and Gouda Quiche

Anything green, leafy, earthy or healthy they will not touch; although I’ve found that if I ‘hide’ the veggies they will gobble them right up.

My go-to kid friendly meals are quiches. I just adore quiche, so do my kids!  One of my favorite quiche recipes I created was my Summer Squash Bacon and Mozzarella (as seen in Cooking Light Magazine July ’11.)

pie crust crimps

I’ve been mulling over a good quiche recipe to share with all of Katie’s readers; also a recipe that would include lots of greens. Spinach seems the easy answer, but what about Chard?  Equally as healthy but less watery… big plus!

Add bacon, you can’t go wrong… Hope you enjoy this quiche!

Chard Bacon and Gouda Quiche

Thank you Katie, for letting me have your beautiful blog for the day!

More Quiche Recipes:

Chard, Bacon, and Gouda Quiche

Yield: serves 4

Prep Time: 10-20 minutes

Cook Time: 55-70 minutes

Total Time: 65-90 minutes

Print Save Recipe


For Crust:
1 1/2 unbleached all-purpose flour
1/2 teaspoon salt
9 tablespoons unsalted butter, cold and cubed
1/3-1/4 ice cold water

For Filling:
5-6 eggs (I used 6 since I have a deep dish pie pan)
1 large shallot, chopped
1 cup whole milk (if you use 5 eggs, use 3/4 cup milk)
1/2 cup, lightly packed rainbow chard (or any kind, I just like the colors in rainbow)
3-4 pieces cooked bacon, crumbled
1/4 tsp fresh cracked pepper
3/4 tsp fresh sea salt
1 cup grated dutch gouda cheese
1/2 cup grated mozzarella


For Crust:
Pre-heat oven to 350 degrees.

Pour flour and salt into bowl of a food processor. Add cold butter cubes and pulse, until mealy.

While the food processor is running add the cold water, slowly, until just comes together. Be sure not too over water. If dough is too wet, add a little flour. Lightly grease a pie pan.

Lay out plastic wrap onto a sil-pat, or cleaned surface. Lightly flour and roll out dough into a 9-inch circle. Using the plastic wrap as a guide, carefully lift dough into a greased pie pan. Press in and crimp edges. Place parchment paper over the pie dough, fill with pie weights.

Bake for 15-20 minutes, or until par-baked (leave oven on.)

For Filling:
Place bacon evenly over the prepared crust.

Beat the eggs and milk until light and fluffy, add salt and pepper. Whisk in shallots, chard, cheese. Pour into the prepared crust.

Bake for 40-50 minutes (it may take shorter but since I have a deep dish it takes about this time) or until set and not wiggly in the middle.

This is a guest post from Epicurean Mom.

About the Author:

katie epicurean momKatie’s love of food started when she was young helping her mom in the kitchen. Her mom always said, “Go ahead. It’s good to play with your food.”

Katie has been playing with my food ever since! She blogs at Epicurean Mom where she shares how she teaches her daughters to experiment and enjoy the process of coming up with culinary creations of their own.

You can also find Epicurean Mom on FacebookTwitter and Pinterest

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Erin @ Texanerin Baking - October 27, 2011 @ 6:13 am

    I’m like your girls and don’t like green and leafy things, but those pictures are amazing! I don’t even like quiche and you made it look fantastic. :) I was about to say I really loved the first one, but then I scrolled back up and realized that they’re all equally awesome. What a great guest post!


  • 2
    Carrie - October 27, 2011 @ 6:32 am

    This look so yummy! I love quiche… it makes it very easy to hide veggies and even meat on my kids. I hate being sneaky about it… but hey they are eating right!?


    • Katie @ Epicurean Mom replied: — October 29th, 2011 @ 12:39 PM

      Carrie-seems sneaky is the only way I can get my kids to eat those veggies too! So, sneak away! ;-)

  • 3
    Suzi - October 27, 2011 @ 6:47 am

    I love the way mozzarella stretches but never thought about adding Gouda to my quiche. Yum! I assume you use the whole chard – leaf and stem, correct? And how much is 3/4 cup of chard – one leaf, two, or more? Thanks. Swiss Chard is a rare and special treat in my local grocery so I’ll need to “special order” it.


  • 4
    Katie @ Epicurean Mom - October 27, 2011 @ 8:15 am

    Thanks Katie for having me guest post!! What a treat it is!

    Suzi-Thanks for the clarification….it’s 3/4 cup shredded/torn chard. It will take about 2 chard leaves. :) As for the stem, I used just the leaf but definitely explore with the stem too!


  • 5
    Bev Weidner - October 27, 2011 @ 12:05 pm



  • 6
    Sara Dorman - October 27, 2011 @ 4:20 pm

    So excited to give this recipe a try–it looks awesome! Glad to have discovered Good Life Eats as well!


  • 7
    Jennifer @ Mother Thyme - October 27, 2011 @ 6:21 pm

    Beautiful post and stunning photos, as always! I love quiche and definitely looking forward to trying this!


  • 8
    Parsley Sage - October 28, 2011 @ 7:10 am

    Great guest post! I’m a long time reader of Katie’s because her photos are outstanding and her recipes are just as good :) Thanks for sharing the love!


  • 9
    Stacie - October 29, 2011 @ 7:45 pm

    Looks and sounds AMAZING!! Definitely going to have to try this. Loving the beautiful pictures as well.


  • 10
    Lisa - October 29, 2011 @ 8:10 pm

    Looks so delish! It amazes me how you make your crust edges so perfect!!


  • 11
    Tracy - October 30, 2011 @ 10:31 am

    This quiche is absolutely gorgeous, and I love the chard in there! I can’t wait to try it!


  • 12
    Pam - October 31, 2011 @ 7:58 am

    Any quiche is yummy to me, but this one in particular sounds absolutely wonderful! Thanks.


  • 13
    Valerie - October 31, 2011 @ 11:43 am

    This looks and sounds wonderful. I love quiche, it’s just a complete breakfast in one dish.


  • 14
    Deborah Peters - October 31, 2011 @ 12:46 pm

    Great recipe! Quiche is so healthy and good for you. I find hiding the veggies works for adults too, lol! For those looking for a gluten free version, use Bisquick gluten free pancake mix (true) for the crust – it’s amazing. Happy Halloween!
    Warm Regards,
    Deborah Peters



  • 15
    Megan @ ScholasticFood - November 08, 2011 @ 2:40 pm

    This looks wonderful! I don’t see how you could possibly go wrong with rainbow chard, bacon, and gouda.


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