Puff Pastry Quiche with Swiss Chard & Cheese

Yael Dabby

1 hour

28cm/ 11-inch quiche pan

فطيرة هشّة مع السلق والجبنة. ياعيل دابي

Puff Pastry Quiche with Swiss Chard & Cheese. Photographer: Noam Preisman

Content creator Yael Dabby’s Instagram feed is mainly filled with baked goods. “I am especially fond of anything with pastry,” she says. Including her quiche recipe made with crispy brown puff pastry and a  very rich cheese and Swiss chard filling.

Puff pastry is usually used for tarts with sweet filling in Israel. But, as Dabby explains, “ready-made puff pastry is much simpler and easier than making the shortcrust pastry commonly used in savory quiches.” The result is simply wonderful.

Try Keren Agam’s Greek-inspired zucchini pashtida and one from Adeena Sussman with a challah bread crumb crust


For the filling:

200-250 grams (7-9 oz) large Swiss chard leaves

3 tablespoons olive oil

3 garlic cloves, sliced

1 onion, halved and thinly sliced

3 eggs

180 ml (6 fl oz) heavy cream 

150 grams (5½ oz) fromage blanc

½ teaspoon thyme

½ teaspoon white pepper

½ teaspoon nutmeg

½ teaspoon salt

150 grams (5½ oz) grated low-moisture mozzarella


For the pastry:

250 grams (8.8 oz) all-butter puff pastry, thawed overnight in the refrigerator

2 tablespoons pesto 


For the topping:

150 grams (5½ oz) gouda, cut into cubes

3 tablespoons mini fresh mozzarella balls

  1. Preheat the oven to 180C/ 350F.
  2. Prepare the filling: Separate the chard leaves from stems and finely chop each part.
  3. Heat the olive oil in a pan over medium heat. Add garlic and onion and lightly fry. Add the chopped stems and fry while continuously stirring until slightly softened, about 5 minutes.
  4. Add the chopped chard leaves, mix and sauté until the leaves wilt. Remove from the heat and set aside to cool.
  5. Beat the eggs, heavy cream, fromage blanc, and spices in a bowl. Add the grated mozzarella and mix well.
  6. Assemble the quiche: Unfold the thawed puff pastry over the quiche pan, pressing it to the bottom and sides. Trim the edges with a knife. 
  7. Prick the dough using a fork and evenly spread the pesto.
  8. Spread half of the chard mixture over the dough in an even layer and pour the batter on top. Add the remaining chard and gently press into the batter using tongs or a fork.
  9. Sprinkle the diced gouda and mozzarella balls on top and bake until the dough and filling are golden brown, about 40 minutes. The filling should be slightly jiggly in the center and the edges fully set.
  10. Allow the quiche to cool a little before serving.