Breakfast, lunch or dinner – you can’t go wrong with this perfectly balanced quiche. Use half egg whites and half whole eggs here to save yourself some additional fat and calories. No one will be able to tell the difference!
| 1⁄2 | box | organic pie dough (thawed) |
| 6 | eggs | |
| 2⁄3 | c | Stonyfield Organic Plain Lowfat Yogurt |
| 1⁄3 | c | Stonyfield Organic Whole Milk |
| 4 | oz | Swiss cheese (shredded) |
| 3⁄4 | tsp | salt |
| 1⁄4 | tsp | black pepper |
| 1 | tbsp | olive oil |
| 1 | onion (finely chopped) | |
| 1 | bunch | Swiss chard (stems removed and leaves chopped) |
Heat oven to 375°. Fit pie crust into a 9-inch pie plate, crimping edges.
Whisk together eggs, yogurt, milk, cheese and ½ teaspoon of the salt and the pepper; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Cook onion for 8 minutes. Add chard leaves to skillet and sprinkle with remaining ¼ teaspoon of the salt. Cook, stirring often, for 3 minutes or until wilted. Stir chard into egg mixture and pour into crust.
Bake at 375° for 15 minutes, then reduce oven temperature to 325° and bake another 30 minutes or until browned and internal temperature registers 160° on an instant read thermometer. Cover crust with aluminum foil if it browns too quickly. Let stand 5 minutes before slicing and serving.