Step 1
You can use either a frozen pie crust for this or you can make it fresh. If using a fresh pie crust, par-bake at 375F for 8 minutes. Reduce oven temperature to 350F before baking the quiche.

Step 2
In a large saute pan warm the olive oil over medium heat and add the red pepper flakes to bloom in the oil. Add the swiss chard to the pan. Season with salt and pepper to taste, and stir. Cook Swiss chard just until leaves begin to wilt, about 3 minutes.

Step 3
Meanwhile, add the eggs, milk, and cream to a mixing bowl. Whisk to combine.

Step 4
Add the roughly chopped sage, cooked Swiss chard, goat cheese and stir to incorporate. Season with salt and black pepper, then pour egg mixture into pie crust.

Step 5
Bake quiche at 350F for about 45-50 minutes. The quiche should be just slightly set in the center (the quiche will continue to firm up as it cools).

Step 6
Let quiche cool for about 10 minutes before slicing and serving.

Step 7
Serve with a side of salad and more fresh sage to garnish, if desired.

Notes

• Use this recipe as a guide.
• Adjust measurements and ingredients as necessary.
• Taste test as you go.
• Have fun in the kitchen!

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Teresa Finney is a recipe writer living in Atlanta with a passion for gardening and good food. Check out Teresa’s Twitter page for more recipes, food inspiration, and more!