This veggie quiche with swiss chard is one of the most classical variations of a Ligurian torta salata, a savory pie extremely popular in my home region. It’s a very traditional dish that can easily be found in every deli and every inland restaurant, and sometimes even in bakeries. In fact, here in Liguria we have a long tradition for savory pies, so much that the oldest record dates back to the Middle Ages.

Italian Veggie Quiche

Italian Torte salate are quite similar to French quiches (like this one by Mary Devinat), but are generally lighter and more filled with veggies. They are usually prepared as a party dish or a starter and are one of the most common items served along with an aperitivo. This said, they can also be eaten as a main dish, and are really popular as a take-away lunch for work.

As I was saying, this veggie quiche is probably the most common torta salata we have here in Liguria, a great classic that every home cook knows how to make. However, there are actually endless variations on the theme, so many in fact, that according to my lovely grandmother, you can make a savory pie with basically anything you have in your fridge: the only limit is your imagination! Just to give you an example, you could simply take this recipe and replace the swiss chard with any other greens you have on hand, like spinach, leeks, artichokes or zucchini. It will taste amazing nonetheless!

Italian Veggie Quiche

Finally, a big plus of this pie is that you can easily prepare it in advance, store it into the cold oven and eat it whenever you are ready. In fact, this is one of those great dishes that tastes even better the day after. Even more, you don’t have to reheat it, as it’s usually served cold.

Italian Veggie Quiche

Italian Veggie Quiche with Swiss Chard (Torta Salata)

Giorgia Fontana
4.58 from 7 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 8
Calories 348 kcal


  • 1 big bunch swiss chard, around 2 pounds
  • 1 onion
  • 2 tbsps extra virgin olive oil
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated parmesan cheese
  • salt and pepper, to taste
  • 4 large eggs
  • 1 package store-bought puff pastry (approx 14 ounces)


  • Preheat the oven to 350 F.
  • Bring a medium pot of unsalted water to a boil.
  • Cut swiss chard stems into 1/4-inch pieces and leaves into bigger chunks. Cook until tender, about 10 minutes.
  • In the meantime, thinly slice the onion.
  • Heat olive oil in a sauté pan and fry onion slices until soft and translucent.
  • Once swiss chard is ready, drain in a colander and squeeze out any extra liquid with a spoon. Transfer it into the pan together with the onion, toss for a couple of minutes and turn off the heat.
  • Add Ricotta cheese, Parmesan cheese, a dash of salt and pepper, and 3 of the eggs. Mix everything together.
  • Place puff pastry into a 10-inch baking pan or pie plate.
  • Pour in the vegetable and cheese mixture into the baking pan, and even the surface with the help of a wooden spoon.
  • Finally, beat the remaining egg and brush it on top of the quiche.
  • Bake for 30 minutes or until the crust turns golden brown.


Calories: 348kcalCarbohydrates: 19gProtein: 11gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 102mgSodium: 250mgPotassium: 111mgFiber: 1gSugar: 1gVitamin A: 313IUVitamin C: 1mgCalcium: 157mgIron: 2mg
Keyword Veggie Quiche
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About the Author: Giorgia Fontana
Giorgia was born in a small town on the Italian Riviera, half the way between Genova and the Cinque Terre, just a few miles away from where pesto was invented. She has a background in psychology and neuroscience and is now completing her training to become a licensed psychologist while working as a web writer. As most of the time happens in Italy, it was her lovely grandmother that taught her how to cook and enjoy every bite of simple and genuine food. Giorgia loves preparing meals for family and friends and her specialty are authentic Sicilian and Ligurian dishes. Other than cooking, her greatest passions are traveling and trekking. Her biggest dream is to be able to see (and taste!) as much of the word as possible.

One Comment

  1. Julia September 14, 2023 at 8:38 pm - Reply

    5 stars
    This was delicious! Will definitely make again.

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