Crustless Chard and Cheese Quiche

Ingredients

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 5 small yukon gold potatoes, cut into 1/2 thick slices
• 10 ounces swiss chard, coursely chopped
• 4 ounces goat cheese, crumbled
• 1 cup nonfat milk
• 2 eggs
• 2 egg whites
• salt
• pepper

Directions

1. 1

   Preheat ove to 350°F Add potato slices to a medium pot and fill with enough water to cover. Bring to a boil and cook until potatoes are tender, 5 to 10 minutes.

2. 2

   Heat oil in a large pot over medium heat. Add chard and cook until stems are tender and leaves are wilted, stirring often (about 5 minutes). Add garlic and cook one minute more. Turn off heat, season to taste with salt and pepper.

3. 3

   Spray a 9x9 pan with nonstick spray. Fill pan with a layer of potatoes and top with chard. Sprinkle goat cheese on top.

4. 4

   Whisk together milk, eggs, salt and pepper and pour over quiche.

5. 5

   Bake 45 to 50 minutes, until a tester comes out clean. Slice into squares and serve.