Pie dough, chilled 2 tablespoons olive oil 1 medium yellow onion, thinly sliced 3 cups rainbow chard, coarsely chopped 5 large eggs 3/4 cup whole milk kosher salt, pepper 1/2 cup smoked mozzarella, shredded
In a medium pan, caramelize the onions over medium-to-low heat in olive oil. Add the chard and sauté 5 minutes. Season lightly with salt and pepper. Set aside to cool. In a medium bowl, use a fork to whisk together the eggs and milk until thin and frothy. Add 1/2 teaspoon salt and 1/4 teaspoon cracked pepper. Form the pie dough to the miniature molds or traditional baking dish. Evenly distribute the chard onion mixture over the dough and top with the egg mixture. Finish with a pinch of smoked mozzarella and cracked pepper. Bake at 375 F until the egg is fully set, approximately 20 minutes for miniature quiches or 50 minutes for a traditional 10-inch quiche. Enjoy at room temperature.