1bunch of Swiss chard, stems removed, leaves chopped
3to 5 slices of bacon, chopped
2to 3 cloves of garlic, chopped
1/2cupshredded cheese(I like to use an aged cheddar or gruyere)
3duck eggs(or large chicken eggs)
1cuphalf and half
6to 8 tablespoons plain goat cheese
Pre-bake the pie crust at 350 degrees for about 10 minutes.
Saute the Swiss chard, bacon, onions, and garlic in a pan over medium heat until the bacon is somewhat crispy and the chard is totally soft and wilted.
Spread the chard and bacon and onion mixture evenly over the bottom of the pan. Sprinkle with shredded cheese.
Whisk together the duck eggs, half and half, and milk. Pour evenly over the chard. (The duck eggs are very similar to regular chicken eggs except that it seemed like I needed a little extra muscle to combine the yolk and the egg white with the milk and cream.)
Gently lay 6 to 8 tablespoons of goat cheese over the custard.
Cook the quiche for about 40 to 45 minutes at 350 degrees. Turn off the oven and let it sit for another 5 to 10 minutes.