• Pre-heat oven to 350ºF.

Cook Swiss Chard:

• Heat oil in a skillet over medium heat. When oil is hot, add chard stalks and salt. When stalks soften, add garlic and cook until fragrant.
  
• Add the chard leaves, and cover 1-2 minutes, stirring occasionally, until the leaves soften and release moisture. Remove greens and garlic from pan, discarding any extra liquid.
  

Blind Bake Pie Dough:

• Arrange pie dough inside a pie pan.  Prick the bottom and sides with a fork.  Set parchment paper on top of dough, and add pie weights or dry beans.  Bake 10 minutes.  Remove weights and parchment paper.

  Tip: Pre-made, pre-formed, frozen pie dough will not need pie weights added while blind baking.
  

Make the Quiche:

• Gently press the greens into the pie dough, and add half the cheese.
  
• Add 3 eggs, milk, cream, and nutmeg to a mixing bowl.  Use an electric hand mixer to whip the mixture until it doubles in size.  (Alternatively, whisk vigorously by hand.)
• Add the remaining cheese to the egg and milk mixture, and gently fold in with a spoon.  Take care not to over-stir. 
• Pour the egg mixture into the pie pan.  

  Tip: Do not overfill the quiche-- any extra mixture can be discarded, saved for another quiche, or used to dip bread in for French toast.
  
• Tent quiche loosely with aluminum foil.  Bake 45 minutes.  Remove foil, and bake 15-20 more minutes until the quiche is golden and set.  Quiche should jiggle slightly when moved.
• Allow quiche to cool for at least 1 hour, or refrigerate overnight.  (Quiche will not be fully set until cooled.)
• Serve cool.
• Leftovers / Make Ahead + Refrigerate:

  Refrigerate and use within 2-3 days.

  Make Ahead + Freeze: 

  Bake quiche, and allow to cool completely.  Wrap tightly with plastic wrap, and slide into a freezer bag.  Use within 2 months.

  Reheat from Frozen: Do not thaw.  Bake at 350ºF for 20-25 minutes, or until pie is warm.

  Tip: If freezing, bake quiche in either a disposable aluminum pie pan or in a tart pan with removable sides.  (Allow quiche to fully cool before removing the pan.)