Instructions

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.