Makes 40 pieces
Ingredients
1 tablespoons (15 ml) grass-fed butter
1 onion, chopped
1 green bell pepper, chopped
8-10 organic rainbow Swiss chard leaves, chopped
8 leaves fresh sage, sliced
6 organic eggs
coarse ground sea salt, to taste
coarse ground black pepper, to taste
Harissa
Instructions
Preheat the oven to 350F (180°C).
Melt butter in a 10-inch skillet over medium heat.
Add chopped onion, pepper, chard and sage and sauté for 5 minutes.
Meanwhile, beat eggs in a large bowl.
Add sautéed vegetables and stir to combine.
Transfer mixture to an 8x8 glass baking dish.
Season with sea salt and black pepper and bake for 25–30 minutes or until eggs are set.
Let cool, slice into bite size squares, top with Harissa and serve.
Enjoy!
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Quiche harissa bites are crustless egg squares studded with rainbow Swiss chard, sweet onion, and fresh sage. Baked in one pan until set and cut into bite-sized pieces, they are built for passing around at parties. A swipe of harissa over each square adds the smoky heat that makes them unforgettable.
Pro Tips
- Sauté the vegetables for the full five minutes before they meet the eggs. Raw chard and pepper release water as they bake and turn the quiche watery.
- Use rainbow Swiss chard if you can find it — the colored stems make each bite prettier than plain green chard does.
- Cool the baked quiche completely before slicing. Warm egg squares crumble at the knife; cooled ones cut into clean, tidy bites.
- The harissa topping is the flavor surprise — a small dab on each bite is plenty. It is spicy stuff and this recipe knows it.
Frequently Asked Questions
Can I make these quiche bites ahead?
Yes, bake and slice them a day ahead and refrigerate. Add the harissa topping just before serving so the spice stays fresh and the squares do not go soggy.
How do I serve these at a party?
Arrange the squares on a platter with a small bowl of harissa and a spoon, letting guests top their own. Finger food with a little ceremony.
What can I use instead of harissa?
Any chili paste works, though harissa's cumin and coriander flavor is what makes these bites distinctive. A mild pesto is the gentler route for spice-sensitive guests.
Recipe Card
Ingredients
Method
- Preheat the oven to 350F. Melt butter in a 10-inch skillet over medium heat.
- Add chopped onion, pepper, chard and sage and sauté for 5 minutes.
- Meanwhile, beat eggs in a large bowl.
- Add sautéed vegetables and stir to combine.
- Transfer mixture to an 8x8 glass baking dish.
- Season with sea salt and black pepper and bake for 25–30 minutes or until eggs are set.
- Let cool, slice into bite size squares, top with Harissa and serve.
- Enjoy!
