Chard Quiche with Grated Potato Crust

1 pie crust or 1 grated potato crust (below)

3 eggs

1 ½ c. cream, milk, yogurt or combo

¾ tsp. salt and 1/4 tsp. pepper

1 bunch chard, leaves only or stems & leaves, chopped

½ - 1 c. cheese, grated

2-3 garlic scapes, minced

1 tbsp. olive oil

1-2 tbsp. chopped fresh herbs (parsley, basil, dill) (optional)

Optional: 2 pieces bacon, cooked until crisp & crumbled

In large saute pan, add olive oil and garlic scapes. Saute 2 -3 minutes, until tender. Add chopped chard stems if using. Saute 2 minutes more. Add chopped chard leaves. Saute chard until just tender & wilted. Let cool while you mix up other ingredients and/or bake potato crust.

Squeeze out excess liquid from cooled greens mixture.

Mix eggs, milk, salt, pepper in bowl.

Layer crust with grated cheese and bacon (if using) reserving some cheese for topping. Next add chard mixture. Finally pour egg mixture over. Top with reserved cheese, and bake at 425 for 10 minutes. Reduce heat to 350 and bake for another 15-25 minutes, until set completely in the center.

Let stand for 15 minutes before cutting.

Grated Potato Crust

2 c. grated potatoes

1 egg

2 scallions, minced

½ tsp. salt

1 egg

¼ c. flour

¼ tsp. pepper

1 tbsp. olive oil

Place potatoes and scallions in colander, Sprinkle with salt. Drain 5 minutes, squeeze out excess liquid. Place in bowl. Add egg, flour and pepper. Blend well. Press into pie plate. Brush with oil. Bake at 400 for 30 minutes, until browned.