====== Chard Leek And Mushroom Quiche ======

Preheat oven to 375 deg.

  *1 large bunch Swiss chard leaves (or spinach) washed
  *2 Tbsp olive oil
  *2 large leeks(white part only), washed well, sliced
  *2 cups sliced cremini mushrooms or favorite mushrooms
  *1 clove garlic, peeled, minced
  *Kosher salt and fresh ground black pepper to taste
  *3 large eggs
  *1 cup half-and-half or reduced fat milk
  *1/2 cup 2 percent milk
  *1 refrigerated pie shell for deep-dish 9 in., or reg 10 in. pan
  *1 cup crumbled blue cheese
  *3 Tbsp pine nuts, lightly toasted

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   - Flour outside of pie crust, spray pie pan with cooking spray, press crust into place, cook per package for single crust pie.
   - Place the chard in large pot and add about 1/2 cup water. Cover and cook until just slightly wilted, about 3 min. Remove from heat, drain the chard and cool. Press between paper towel to remove excess moisture, then coarsely chop (approx 2 cups). Set aside.
   - In large skille, heat the oil over med heat. Add the leeks and cook about 2-3 min. Add the sliced mushrooms and cook, stirring until tender, about 5 min. Add the garlic and cook for 1 min more. Add the chard and cook, stirring until any remaining moisture has evaporated, about 2 min. Remove from the heat. Add a pinch of salt and a grinding of pepper. Set aside.
   - Spoon the chard mixture evenly into the pie shell. Sprinkle with the cheese and pine nuts. Pour in the egg mixture.
   - Bake until the quiche is slightly puffy and golden brown, about 40 min. Remove from the oven and allow to settle 10 min. Serve warm

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{{tag>food meat maincourse}}