*

What’s the difference between a frittata, a quiche, and a tart? A frittata and quiche are basically the same, both are savory dishes with the only difference being the quiche has a crust. But now we add a tart into the mix.

A tart is similar to a quiche except for, in some instances, tarts are sweet, like a fruit tart. The crust itself may also be sweet, sometimes using a cookie dough as a crust. But tarts can also be savory, like this one. Plus, the presentation isn’t too shabby either.

9” tart pan, removable bottom preferred
1 pie crust
1 tablespoon olive oil
1 teaspoon minced garlic
1 bunch Swiss chard/rainbow chard – reserve the stems
4 extra large eggs or 5 large eggs
1/3 cup half and half
1/8 teaspoon freshly grated nutmeg
1/2 cup shredded cheese, cheddar or Swiss
3 oz. pre-cooked bacon, small chop/optional
1/2 teaspoon kosher salt, plus a pinch
1/3 teaspoon freshly ground black pepper

Preheat oven to 400°. Prepare the crust and place it in the tart pan. Make sure it covers the bottom of the tart pan all the way to the edge and up the sides. Using the back of a knife, cut the excess dough off for a smooth top.

You can either make your favorite crust from scratch, or use a store-bought crust. Place in the refrigerator until you’re ready to bake it. Clean and chop up the chard leaves and reserve the stems. *See note below.

Add and heat the olive oil to the sauté pan, add the garlic and cook until fragrant, about 30 seconds. Add the chopped chard leaves add a pinch of salt, cook down for about 7 minutes. Once cooked set aside to cool.

Add the eggs to a medium bowl, scramble them, then add the half and half, salt, pepper, nutmeg, bacon if using, and cheese. Blend well. Add the cooled chard leaves and incorporate into the egg mixture.

Pour mixture into the tart pan and evenly disburse the filling across the tart pan. Place into the middle of the oven. If you’re worried about spilling the filling, add a piece of foil to the rack below. I don’t place the pan on a sheet pan since I didn’t blind bake the crust first. This will allow the crust to crisp up.

Bake at 400° for 20 minutes, then lower the oven to 375° for additional 20 minutes or until the custard is firm in the middle of the tart.

*The stems can be pickled and used to garnish a salad. I cut them into 1” pieces and used my favorite pickling spice and place them into a jar and refrigerate until use.

Enjoy for breakfast or lunch. Serves 6 people.