1 unbaked pie crust (I generally make a whole wheat version), chilled
2 Tbsp butter
1 large leek, or 2 small, washed and thinly sliced
1 bunch swiss chard, washed, dried, and roughly chopped
2 cups milk or half-and-half
2 egg yolks
3 whole eggs
1/2 tsp salt
1/4 lb swiss cheese, grated (you can substitute gruyere or emmental)
4 oz goat cheese
Preheat the oven to 350 degrees.
Melt the butter in a large saute pan or cast-iron skillet over a medium flame. Saute the leeks until well softened, about 10 minutes. Do not allow to brown. Remove, and set aside. Add the chard to the pan, and cook, until tender, stirring occasionally (you may want to cover the pan, until the chard cooks down). Set the chard in a colander, and press with a wooden spoon or your hand (once it's cool!) to remove excess liquid. Set aside.
In a large bowl, mix together the milk, eggs and egg yolks, nutmeg, salt and pepper. Whisk gently, until just barely combined. Set aside.
Take your pie plate out of the refrigerator, and scatter the grated cheese over the bottom (the oils in the cheese are supposed to create something of a seal, to keep your crust crisp). scatter the sauteed leeks and chard evenly over the cheese. Break the goat cheese into blobs, and scatter them over the top. Give the custard another stir to re-mix, and gently pour it in. You might not need it all.
Carefully place the quiche in the oven, and bake until only the center inch or so wiggles when you nudge it (about an hour). Remove from the oven, and let set a bit before serving. Can be served at room temperature, but I like it best warm.