The revelation for me in this recipe was putting chard greens into the crust, making this a double chard quiche, as it were. You can, of course, use most greens here, or different greens for the crust and filling. I experimented with various crusts and concluded that you can basically use whatever type of crust you like, your favorite, for example, and just add the cooked greens to it. Just make sure to press out as much liquid from the greens as you can, to prevent a soggy crust. I’m including an oil-based crust recipe that I rather like.

1 large bunch chard
1 1/4 c all-purpose flour, white, whole grain, or a combination
salt and pepper, to taste
6 T vegetable oil, divided, plus extra if needed
1/2 c chopped onion or scallion
1 c grated cheese
4 large eggs
1 c milk
ground nutmeg, to taste

1. Preheat oven to 350°F. Separate leaves from stems. Chop leaves. Finely chop stems. Keep stems separate from leaves. Heat 1 T oil in a large skillet. Add chard leaves, in batches, if necessary and sauté for about 5 minutes, until tender. Transfer to a colander and allow to drain while preparing crust.

2. Combine flour, salt, pepper, and 4 T oil in a bowl. Use a fork to mix until ingredients come together. (Don’t use a food processor–it makes oil-based crusts tough.) Ad a bit more oil if needed. Press out as much liquid from the chard as you can, or put in a kitchen towel and squeeze. Reserve half the leaves. Add the other half to the dough. Mix to incorporate. Press into a 9-inch pie pan, bottom and up the sides. Bake for about 25 minutes, until golden and firm. Let cool while you make the filling.

3. Heat the last T of oil in the skillet. Sauté the onion and reserved chard stems for about 5 minutes. Add reserved chard leaves and stir to combine. Transfer to baked pie crust, smoothing out so the bottom is evenly covered. Sprinkle with the cheese.

4. In a bowl, whisk or beat the eggs, milk, nutmeg, salt, and pepper. Pour over chard in pie crust. If the filling seems likely to overspill, put the pie pan on a baking sheet. Bake until filling is set–start checking at the 30 minute mark, though it can take up to 40 minutes. Allow to stand for about 10 minutes before serving.