Chard Quiche

• Pastry for a 9-inch quiche
• 1 pound Swiss chard
• 2 tablespoons butter
• 1 large onion, sliced
• 1/2 cup dried currants
• Cayenne pepper or hot sauce
• Salt
• 3 eggs
• 1/2 cup heavy cream
• 1 1/2 cups milk
• 13 cup freshly grated Gruyere cheese

1. Preheat oven to 375 degrees.
2. Line a nine-inch quiche pan with pastry.
3. Refrigerate until ready to use.
4. Rinse the Swiss chard and chop it fine.
5. Melt the butter in a large skillet, add the onion and saute until just turning golden.
6. Add the Swiss chard and continue to saute about 10 minutes, until the Swiss chard has wilted.
7. Stir in the currants and season with Cayenne pepper and salt.
8. Spread the Swiss chard mixture into the prepared quiche pan.
9. Beat the eggs and mix with the cream and milk.
10. Pour over the Swiss chard in the pan.
11. Sprinkle with cheese.
12. Bake about 40 minutes, until puffed and browned.
13. Serve warm or cool.

pastry, chard, butter, onion, currants, cayenne pepper, salt, eggs, heavy cream, milk, freshly grated gruyere cheese

Taken from cooking.nytimes.com/recipes/3541 (may not work)