1 prepared pie crust (recipe here »»)
8 oz. bacon, cut into small chunks
1 small yellow onion, diced
6 cups chopped rainbow chard (about 1/2 bunch)
5 oz. brie, cut into small chunks
8 eggs
1/2 cup milk or fat-free half-and-half
2 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. ground black pepper

Preheat oven to 450 degrees.
Set the pie crust into a pie pan, crimping and trimming as needed to form an even edge. Set aside.
In a large skillet over medium-high heat, combine the bacon, onion, and chard.
Cook until the chard has wilted and released water, about 6 minutes.
Let the bacon mixture cool slightly, then use a slotted spoon to transfer it to the crust, arranging it in an even layer.
Scatter the brie evenly over the layer.
In a large bowl, whisk together the rest of the ingredients.
Pour this mixture over the bacon, vegetables and cheese in the pie crust.
Bake for 25 minutes, or until puffed and set at the center and lightly browned at the edges.
If the crust browns too quickly, use strips of foil to cover the edges.

A note from Farm Chef Robert Lionette: “This recipe calls for brie cheese, but I recommend substituting Springbrook Reading, a wonderful melting cheese from Vermont.”

From Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Recipe by Barbara Leckerling of Chappaquiddick. Photo by Alison Shaw.