Preheat oven to 375 deg.

• 1 large bunch Swiss chard leaves (or spinach) washed
• 2 Tbsp olive oil
• 2 large leeks(white part only), washed well, sliced
• 2 cups sliced cremini mushrooms or favorite mushrooms
• 1 clove garlic, peeled, minced
• Kosher salt and fresh ground black pepper to taste
• 3 large eggs
• 1 cup half-and-half or reduced fat milk
• 1/2 cup 2 percent milk
• 1 refrigerated pie shell for deep-dish 9 in., or reg 10 in. pan
• 1 cup crumbled blue cheese
• 3 Tbsp pine nuts, lightly toasted

1. Flour outside of pie crust, spray pie pan with cooking spray, press crust into place, cook per package for single crust pie.
2. Place the chard in large pot and add about 1/2 cup water. Cover and cook until just slightly wilted, about 3 min. Remove from heat, drain the chard and cool. Press between paper towel to remove excess moisture, then coarsely chop (approx 2 cups). Set aside.
3. In large skille, heat the oil over med heat. Add the leeks and cook about 2-3 min. Add the sliced mushrooms and cook, stirring until tender, about 5 min. Add the garlic and cook for 1 min more. Add the chard and cook, stirring until any remaining moisture has evaporated, about 2 min. Remove from the heat. Add a pinch of salt and a grinding of pepper. Set aside.
4. Spoon the chard mixture evenly into the pie shell. Sprinkle with the cheese and pine nuts. Pour in the egg mixture.
5. Bake until the quiche is slightly puffy and golden brown, about 40 min. Remove from the oven and allow to settle 10 min. Serve warm