Ready In: 1 hr
Prep: 15 mins
Cook: 45 mins
Yields: 8 Slices
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 Â¼ 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.