Swiss Chard Leek Quiche

In this quiche I use leeks and Swiss chard with a sharp provolone and Pecorino Romano cheese (our favorite); however, you could use pretty much any vegetable and cheese that you have on hand as long as you maintain the proportions of the ingredients.

1 – 9” pie crust (See below)
1 Tbsp. olive oil
1 large leek
4 large garlic cloves, minced
3 large Swiss chard leaves, stems removed, greens chopped (2 heaping cups)
½ tsp. dried thyme
¼ tsp. black pepper
4 eggs
¾ cup half and half
½ cup 2% cup milk
½ tsp. mustard powder
Dash of salt
½ cup sharp cheese (cheddar, Italian provolone, asiago)
½ cup Pecorino Romano cheese

View the full recipe at MJ’s Kitchen →