Suisse (Swiss) Quiche Recipe = Share The Bounty

The Minneapolis Farmers’ market is gaining momentum. There are many vendors back with their produce.  Time to make up for eating frozen vegetables during the long winter.  While shopping I was looking for something different.  I ask questions, “What’s this?” and “How do you cook it?” A Hmong woman tells me “Stir fry or soup.”  “It’s Chinese spinach.”  I am intrigued because of the deep purple color and the delicate leaves coming off slender stalks.  I buy it and mustard greens, chives, and pea greens with winding tendrils, along with some baby bok choy all of them are good for stir-fry.  Have to wash them all and cook up some to freeze.

Last Saturday Minneapolis Farmers' Market Vegetables

Last Saturday Minneapolis Farmers’ Market Vegetables

The cooking plan is for quiche.  The weather is cooler and overcast, which allows for a firing up a hot oven.

Suisse (Swiss) Quiche Recipe adapted


2 Tbsp finely chopped onion

Grated Swiss Cheese

Grated Swiss Cheese

1 ½ Cup Swiss cheese

1 cup of milk

½ cup whipping cream

4 eggs


¾ tsp salt

1/8   ground nutmeg

Dash of white pepper

Eggs Cayenne pepper & Chili powder

Eggs Cayenne pepper & Chili powder

Pre-made pastry dough for a 9” pie pan or a ceramic quiche dish (I broke mine some months ago. Zoot!)

The Method

Prepare the pastry and place it your pie plate. Sprinkle the onion, chives, onions and then the cheese on the dough.  I added in the Chinese spinach on about a sparse ½ cup.  Beat eggs by hand until well mixed add the spice or herbs salt and pepper. Then add the milk and cream and mix together.  Pour gently over your assembled base and pop in a 425F degree (200 C) oven for 15 minutes. Lower the oven temperature to 300 F (175 C) degrees and bake for 30 minutes.  Enjoy the fragrant aromas of cooking while waiting.

Chinese spinach layered with scallion and white onion - quiche prep

Chinese spinach layered with scallion and white onion – quiche prep

Notes: What did my muse inspire me to do?  I replaced the nutmeg with paprika and some chile powder and a pinch of cracked pepper and only a pinch of salt.  The ½ cup of cream was changed to ½ milk instead. Replaced finely chopped onion, I sliced it and added finely cut up fresh chives. Sprinkled this with crushed dried parsley and basil. How darst I?  It’s still quiche and fresh form the garden. Thank you kind farmers for sharing the bounty.

My friend Richard taste tested and approved the Suisse Quiche recipe. Danke zehr!

Plated Suisse (Swiss) Quiche

Plated Suisse (Swiss) Quiche

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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