Baking the quiche at a higher temperature for a short time makes for a crispier crust. You can bake the whole pie at the lower temperature and it will still be tasty.
2 c cooked brown rice
2 T butter, melted, plus extra for baking dish
4 oz bacon, cut into small pieces
1 large onion, peeled, halved lengthwise and thinly sliced
1 clove garlic, minced
4 c chopped chard leaves
4 large eggs
1/4 c whole milk
3 T heavy cream
(freshly) grated nutmeg, to taste
ground black pepper, to taste
1/2 c grated Gruyere cheese, or Parmesan, cheddar…
1. Combine cooked brown rice and melted butter in a bowl. Transfer to a deep dish pan pan or gratin dish. Gently press mixture into bottom and sides to form a crust. You may need to moisten your fingertips to do this, to prevent the rice from sticking to them. Set aside.
2. Preheat oven to 425ºF. Heat a skillet over medium heat and add bacon pieces, sliced onion, and minced garlic. Saute, stirring now and then, for about 8 minutes, until onion has softened. Add the chard leaves and cook, stirring, until wilted. Keep cooking until most of the liquid has evaporated, stirring occasionally. Watch that the vegetables don’t burn. Transfer mixture to the rice crust and gently smooth into an even layer.
3. Meanwhile, crack the eggs into a medium bowl. Whisk just to blend. Whisk in the milk, cream, nutmeg, and black pepper. Pour this over the bacon chard mixture in the pie pan. Sprinkle the top with the grated cheese.
4. Put into the preheated oven. Bake for 10 minutes, then lower heat to 375ºF and bake for about 20 minutes longer, until the top is a deep golden brown. The tip of a knife inserted into the center should come out clean. Let sit for 5 minutes or so before serving.