Swiss chard, leek, panchetta and thyme quiche

By aribear

Adapted from a Muir Ranch CSA box recipe

Ingredients

• Frozen or refrigerated pie crust
• 3-4 leek
• 1 small bunch swiss chard (or kale)
• 1/2 Trader Joes tub of pancetta
• 1 tbsp butter
• 1 tbsp fresh chopped thyme
• 1 cup milk
• 3 eggs
• 4 oz goat cheese crumbles (or feta)
• salt and pepper

Preparation

Step 1

1. prep pie crust

2. heat butter in skillet and sauté pancetta and leeks for 5 minutes until tender. Season with thyme. Add salt and pepper. Add chard and sauté for a couple of minutes more. remove from heat and step aside.

3. whisk milk, eggs, cheese, nutmeg and salt and pepper. Stir liquid into veggies
pour into pie crust.

4. Bake for 15 minutes at 425F, then lower to 350F and bake for 15-20 minutes more. Let cool for 10 minutes before serving.