8oz.Swiss chard leaves and stemschopped, or other leafy green such as spinach or kale (about 4 cups)
Preheat your oven to 400 degrees F.
Line a quiche pan or pie pan with prepared pie crust. Crimp edges and place parchment paper inside, and fill with pie weights (or alternative, such as dried beans).
Blind bake your pie crust halfway by placing the pie pan on a rimmed baking sheet and baking for 15 minutes. Remove from oven and remove pie weights/beans and save for another time and discard parchment paper. Turn oven temperature down to 375 degrees F.
Meanwhile, in a large bowl. whisk together the three eggs and heavy cream (1 cup) until smooth. Stir in the grated cheddar cheese (1 cup), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Set aside.
In a large skillet, cook the four strips of bacon until crispy. Set aside on a paper towel lined plate.
Remove all but two tablespoons of the bacon grease from the skillet. Add the diced onion and sauté over medium-high heat until softened and starting to brown, about 3 minutes.
Add the Swiss chard and sauté until both the leaves and the stems are tender and most of the liquid has evaporated, 5-7 minutes.
Meanwhile, chop up the bacon slices. Add them to the skillet when the chard has finished cooking.
Place the chard and bacon mixture in the bottom of the half-baked pie crust. Spread out evenly.
Pour the egg, cream, and cheese mixture on top. Spread it out evenly, ensuring especially that the cheese evenly coats the top.
Bake the quiche at 375 degrees for 20 minutes, or until browned on top and filling is firm when you shake it slightly.
Allow to cool for 10 minutes at least. Cut into 8 slices and serve warm or at room temperature.
For a vegetarian version, omit the bacon and use 2 tablespoons butter to sauté the onions and chard. You may need to use extra salt in the egg and cream mixture to compensate, since bacon is so salty.
For a lower carb version, bake the filling directly in a buttered pan and omit the crust.
This quiche can be made ahead of time and kept in the refrigerator for up to 5 days or the freezer, tightly wrapped with foil, for up to 2 months. You can freeze it baked or unbaked. If baked, cook directly from freezer, unwrapped, for 5-10 minutes longer than usual. If unbaked, cook directly from freezer, unwrapped, for 10-20 minutes longer than usual.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.