Quiche with Swiss Chard and Mushroom

Directions

1. 1
   Preheat oven to 350 F.
2. 2
   Beat room temperature eggs with heavy cream in a small bowl.
3. 3
   Place pie crust in a deep-dish glass pie plate and crimp edges.
4. 4
   Heat 2 tablespoons butter in a saute pan and cook mushroom ond shallot until browned.
5. 5
   Season vegetables to taste with salt and pepper and stir in chopped chard leaves, cooking only long enough to allow them to wilt; cool mixture.
6. 6
   Sprinkle about 2 ounces of the cheese in the bottom of the pie crust and spread vegetables over that, then top with remaining cheese.
7. 7
   Pour the custard (cream and egg) mixture over all.
8. 8
   Make sure the cheese and vegetables are covered or wet with the custard mixture.
9. 9
   Dot with butter pieces and sprinkle with nutmeg.
10. 10
    Bake quiche uncovered, in a preheated oven, for about 45 minutes or until domed and puffy and custard is set.
11. 11
    Allow to sit undisturbed for about 15 minutes before slicing and serving.