- 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 t salt
- 1/4 t black pepper
- 1 T 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 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.
Calories: 260, Calories from Fat: 150, Total Fat: 17g, Total Fat Percent: 26%, Saturated Fat: 7g, Saturated Fat Percent: 35%, Cholesterol: 180mg, Cholesterol Percent: 60%, Sodium: 490mg, Sodium Percent: 20%, Total Carbohydrate: 17g, Total Carbohydrate Percent: 6%, Dietary Fiber: 1g, Dietary Fiber Percent: 4%, Sugars: 3g, Protein: 11g, Protein Percent: 22%, Vitamin A: 30%, Vitamin C: 10%, Calcium: 20%, Iron: 6%