Chard, Pork, Goat Cheese and Mushroom Quiche

Total time: 60 minutes
   The chard is quickly sautéed, mainly to help it fit into the quiche dish.  You can use sautéed chicken breasts, leftover pork; chevre or Brie.  This is a very flexible recipe.

 Ingredients:

• 2/3 cup quick-cooking brown rice    substitute Basmati
• 1 1/3 cup (11oz, 330ml) chicken stock
• 4 eggs
• 1/4 cup (1oz, 30gr) shredded cheese, any flavor   it helps to bind the crust
• 8oz (240gr) sliced pork
• 6oz (180gr) chard
• 3oz (120gr) mushrooms
• 4oz (120gr) goat cheese    or other strong, soft cheese
• 1 tsp oregano
• 2 tsp olive oil, plus a bit for the dish
• 1 cup (8oz, 240ml) milk

 Instructions:

• The Crust: 
• Cook rice in stock according to package instructions. 
• When done, spread out on a plate for 5 minutes to allow to cool a bit.
• Lightly oil a 10" (25 cm) pie or quiche plate.
• Lightly whisk 1 egg.
• Add 1/4 cup shredded cheese and the cooked rice. Mix well. 
• Pat into the quiche plate, working it up the sides as best you can. 
• Bake in 400F (200C) oven for 8 minutes. Remove.
• The Filling:  
• Wash the chard and trim any bad bits. 
• Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems.
• Heat oil in a large skillet.  Add the chard to the skillet and sauté until wilted and tender, about 7 minutes. 
• Remove from heat.
• Clean and slice mushrooms.
• Slice cheese 1/4" thick. 
• Slice pork. 
• Whisk eggs and milk together.
• To assemble:
• Lay the mushrooms on the crust. 
• Top with the sliced pork, the cheese and the chard. 
• Sprinkle with oregano.  
• Pour the egg mixture over all and bake for 30 - 40 minutes, until center has set. 
• Remove and let rest 5 minutes.
•  Slice and serve.

Note: When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling. The dish can get very full.