Swiss chard and swiss cheese tart
This tart has the bones of a quiche, but with the ratios flipped: a dense mix of greens and cheese, leeks and dill, bound together with just enough egg to make it sliceable. I use the wonderful rye pie crust from 101 Cookbooks, which provides a subtle tangy counterpoint to the rich filling. Like a quiche, this tart is delicious warm or at room temperature, for breakfast, lunch, or dinner.
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