1/4 cup milk
2 tbsp sour cream
1 clove of garlic, diced
3 strips of thick-cut bacon (optional)
1 oz of Gruyere cheese, shredded
Frozen Pie Crust or homemade pre-baked Crust
Pre-heat the oven to 350. Wash the chard. Dry and slice the leaves into relatively bite-size pieces.
Cut the bacon into 1/2 pieces and saute in a large pan until crispy. Remove from the pan and set aside. Add the chard to pan and saute in the bacon fat until wilted. Add diced garlic and a pinch of cayenne to the chard. Sprinkle some sea salt over the greens and cook another few minutes. Remove from the heat and strain the liquid out in a colander.
In a mixing bowl, beat together the 4 eggs with the milk and sour cream. Add a pinch of nutmeg and some salt and pepper.
In the pie crust, spread the gruyere cheese around the bottom. Arrange the greens over the cheese and then the cooked bacon. Pour the egg mixture into the crust to cover the cheese, greens and bacon.
Put the quiche in the oven for about 40 minutes. Let cool for 15 – 20 minutes if eating that night. Otherwise, cool it and refrigerate it for another night.