Leek and Swiss Chard Quiche

     -adapted from Smitten Kitchen

photo credit: http://smittenkitchen.com/blog/2008/01/leek-and-swiss-chard-tart/

deep dish pie crust (homemade or purchased); spray pie pan with cooking spray before adding crust to prevent sticking; also refrigerate crust after placing on pie plate and before adding filling so it doesn't burn in oven

2 tablespoons butter

3 large leeks (white and pale green parts only), coarsely chopped

1 teaspoon dried thyme

1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)

1 cup milk

6 large eggs

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 tsp nutmeg

Preheat oven to 350°F.  Melt butter in a large skillet over medium-low heat. Add leeks and thyme. Cook until the leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat and cool.

Whisk other ingredients in large bowl and mix in cooled leek mixture. Pour filling into crust.

Bake quiche for 45 minutes, until filing is set. Transfer to rack; cool 10 minutes.