Rainbow Quiche 1
Food and Drink Recipes Quick and Easy Reviews Tea and Coffee

Mega-Healthy Rainbow Quiche That Looks As Good As It Tastes

  • 4 Eggs
  • Handful of radishes sliced
  • 1 Bag of Swiss chard
  • 1 Block Feta cheese
  • 2-3 cloves of garlic crushed
  • 150 ml milk (this uses almond milk but you can use any kind)
  • 1 packet of shop-bought pastry
  • 4 scallions

If you’re looking to have people over for brunch, lunch, dinner or just feeling super snazzy and want to treat yourself to something super impressive then the rainbow quiche is for you.

This super-simple dish can be thrown together in a matter of minutes and is super stylish and, you guessed it,healthy.

This vegetarian dream is packed with swish Swiss chard, radishes and feta cheese making it an excellent source of vitamin K, A, E, B2, B6 and C, as well as magnesium, copper, manganese, potassium and iron. It's also a very good source of dietary fibre, choline, calcium, phosphorus, protein, carbohydrate and fat. So basically it’s a superhero quiche, and your request for a second slice has been granted.

Serves 6-8 depending on how hungry your lot are and keeps for three days in the fridge.


Step 1

First rule of kitchen club... lay out your ingredients, and preheat the oven to 180C.

Rainbow Quiche 1 1
Step 2

Roll out your pastry into the desired shape and pop it into the tin. Just make sure it goes up at the sides, otherwise you may have a problem.

Rainbow Quiche 2
Step 3

Place the garlic, swiss chard and scallions into a frying pan and gently cook for two minutes until the chard begins to wilt. Then, lovingly place it all on top of your pastry base.

Rainbow Quiche 3
Step 4

Beat the eggs and milk, then pour over the chard mix. Add the slices of radish and... this is the best part, smush the feta cheese with your fingers so it crumbles on top of everything.

Rainbow Quiche 4
Step 5

Next place the quiche in the preheated oven for approximately 20-30 minutes, until the pastry looks golden brown and the egg mix has set. Then devour. Go on... you’ve earned it.

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Written By

The Lovin Kitchen