Crustless Chard and Cheese Quiche

• 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

1. Preheat ove to 350F Add potato slices to a medium pot and fill with enough water to cover.
2. Bring to a boil and cook until potatoes are tender, 5 to 10 minutes.
3. Heat oil in a large pot over medium heat.
4. Add chard and cook until stems are tender and leaves are wilted, stirring often (about 5 minutes).
5. Add garlic and cook one minute more.
6. Turn off heat, season to taste with salt and pepper.
7. Spray a 9x9 pan with nonstick spray.
8. Fill pan with a layer of potatoes and top with chard.
9. Sprinkle goat cheese on top.
10. Whisk together milk, eggs, salt and pepper and pour over quiche.
11. Bake 45 to 50 minutes, until a tester comes out clean.
12. Slice into squares and serve.

olive oil, garlic, gold potatoes, swiss chard, goat cheese, nonfat milk, eggs, egg whites, salt, pepper

Taken from www.food.com/recipe/crustless-chard-and-cheese-quiche-274413 (may not work)