Fresh Swiss Chard Quiche
Breakfast, lunch or dinner – you can’t go wrong with this perfectly balanced quiche. Use half egg whites and half whole eggs here to save yourself some additional fat and calories. No one will be able to tell the difference!
Heat oven to 375Â°. Fit pie crust into a 9-inch pie plate, crimping edges.
Whisk together eggs, yogurt, milk, cheese and Â½ teaspoon of the salt and the pepper; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Cook onion for 8 minutes. Add chard leaves to skillet and sprinkle with remaining Â¼ teaspoon of the salt. Cook, stirring often, for 3 minutes or until wilted. Stir chard into egg mixture and pour into crust.
Bake at 375Â° for 15 minutes, then reduce oven temperature to 325Â° and bake another 30 minutes or until browned and internal temperature registers 160Â° on an instant read thermometer. Cover crust with aluminum foil if it browns too quickly. Let stand 5 minutes before slicing and serving.