Ingredients

• 4 teaspoons olive oil
• 1 medium spring onion, sliced
• 8 oz mushrooms, sliced
• 2 cups Swiss chard, torn into 1” pieces
• 4 oz goat cheese, crumbled
• 6 eggs, whisked
• 1 cup whole milk
• Salt and pepper to taste
• ½ tablespoon fresh thyme (optional)

Directions

Preheat oven to 350°. Lightly grease or butter a 9” pie dish.

Add 2 teaspoons of olive oil to a medium pan on medium-high heat. Add sliced spring onions to the pan and cook until softened and translucent. Transfer onions to a bowl. Add the remaining olive oil to the pan and add the sliced mushrooms, sweat until water is released and the mushrooms begin to brown. Add the cooked onions back to the pan with the mushrooms. Add torn Swiss chard to the pan with onions and mushrooms. Season with salt and pepper and fresh herbs. Stir until the chard is wilted.

In a medium bowl whisk together eggs, milk, ½ tsp salt, and pepper.

Transfer the veggie mixture to the pie dish and lightly spread it over the bottom of the pan. Pour egg mixture over vegetables. Dot the top of the egg and vegetable mixture with crumbled goat cheese. Place the quiche into the oven and bake for 45 minutes. To check for doneness - insert a knife near the center of the quiche, if it is clean when removed the quiche is done. If the top of the quiche begins to brown before done, lightly place a piece of foil on top for the remainder of the baking. For best results, let the quiche stand for a few minutes before serving. Also delicious at room temperature!

*Add a crust, and call it a quiche! Just remember to parbake the crust before adding the egg mixture and add-ins.