Crustless Swiss Chard and Goat Cheese Quiche

• 3/4 pound potatoes Yukon gold, slice into 1/2-inch thick
• 1 tablespoon olive oil
• 10 ounces swiss chard 1 bunch, leaves torn, stems cut into 1/2-inch pieces
• 1 tablespoon garlic minced, about 3 cloves, or more or less as needed
• 4 ounces goat (chevre) cheese crumbled
• 1/2 cup milk
• 4 large eggs
• 1/2 teaspoon salt
• 4 large egg whites beaten together with eggs

1. Preheat oven to 400F (200C).
2. Bring medium pot of water to a boil, bleach sliced potatoes for about 3 minutes, or until just tender when pierced with a fork.
3. Meanwhile, heat oil in large pot over medium heat.
4. Add chard and cook 4 minutes, or until wilted, stirring often.
5. Add garlic and cook 1 minute more, or until fragrant.
6. Remove from heat, drain and press extra water out of chard to avoid a watery quiche.
7. Season to taste with salt and pepper.
8. Coat 9x9-inch pan or 8-inch pie pan with cooking spray.
9. Fill pan with layer of potatoes, sprinkle 1 pinch of salt and pepper evenly on top of potatoes.
10. Top with chard.
11. Sprinkle with goat cheese.
12. Whisk together milk, eggs and salt in medium bowl.
13. Pour over quiche.
14. Bake 45 to 50 minutes, cover with foil at first half an hour, then remove it and go on baking, until tip of knife inserted in center comes out clean.
15. Cool a few minutes.
16. Server warm.

potatoes, olive oil, swiss chard, garlic, goat, milk, eggs, salt, egg whites

Taken from recipeland.com/recipe/v/crustless-swiss-chard-goat-chee-50401 (may not work)