I love these pies because they are like quiche but not as "quiche-y." No heavy cream, not nearly as many eggs and they taste more like the green than the egg. I like to freeze one for later, but a lot of times we'll eat all of one and part of the second. The pies in this photo are such different colors from each other because I used cheddar in the one in front and swiss in the back one. Any kind of cheese and pretty much any kind of green works well.
1 onion, chopped
1 garlic clove, minced
2 tablespoons oil
1 bunch swiss chard, or other greens
1 cup shredded cheese
1 teaspoon salt
couple of grates of fresh nutmeg
2 pie crusts
Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard, add to pan and cook down until wilted. Beat eggs in a bowl; mix in cheese, salt and chard mixture. Pour into pie shells and bake 30-40 minutes or until a knife inserted into the center comes out clean.
From "From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce," by the Madison Area CSA Coalition.