Quiche with Swiss Chard and Mushroom

Ingredients

• •3 large eggs
• •1 cup heavy cream
• •4 ounces crimini mushrooms
• •¼ cup shallot
• •3 tablespoons butter
• •5 ounces swiss chard leaves
• •1 teaspoon salt and pepper
• •5 ounces aged gouda cheese
• •1 dash nutmeg
• •1 pie crust

Method

Adapted from foodista.com

1. 1Preheat oven to 350°F.
2. 2Beat room temperature eggs with heavy cream in a small bowl.
3. 3Place pie crust in a deep-dish glass pie plate and crimp edges.
4. 4Heat 2 tablespoons butter in a saute pan.
5. 5Cook mushroom and shallot until browned.
6. 6Season vegetables to taste with salt and pepper.
7. 7Stir in chopped chard leaves, cooking only long enough to allow them to wilt; cool mixture.
8. 8Sprinkle about 2 ounces of the cheese in the bottom of the pie crust and spread vegetables over that, then top with remaining cheese.
9. 9Pour the custard (cream and egg) mixture over all.
10. 10Make sure the cheese and vegetables are covered or wet with the custard mixture.
11. 11Dot with butter pieces and sprinkle with nutmeg.
12. 12Bake quiche uncovered, in a preheated oven, for about 45 minutes or until domed and puffy and custard is set.
13. 13Allow to sit undisturbed for about 15 minutes before slicing and serving.