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! Fresh Swiss Chard Quiche Go to recipes By Stonyfield Breakfasts European Brunch Summer Mother's DayBreakfast, 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! Ready In: 1 hour Level: Easy Prep: 15 minutes Cook: 45 minutes Yields: 8 Slices Print RecipeIngredients1/2 box organic pie dough (thawed)6 eggs2/3 c Stonyfield Organic Low Fat Smooth & Creamy Plain1/3 c Stonyfield Organic Whole Milk4 oz Swiss cheese (shredded)3/4 tsp salt1/4 tsp black pepper1 Tbsp olive oil1 onion (finely chopped)1 bunch Swiss chard (stems removed and leaves chopped)directionsStep 1Heat oven to 375°. Fit pie crust into a 9-inch pie plate, crimping edges.Step 2Whisk together eggs, yogurt, milk, cheese and ½ teaspoon of the salt and the pepper; set aside.Step 3Heat 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.Step 4Bake 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.