Quiche with Swiss Chard, Bacon and Caramelized Onions

This dish features Swiss Chard from our CSA farm share. I served it with a side salad.

One bunch of Swiss Chard, leaves and top half of stems chopped
One large sweet onion, thinly sliced
Small amount of olive oil for cooking vegetables
1 3-ounce package cream cheese, room temperature
1/3 cup of whole milk
Three eggs
1/2 cup grated cheddar or Swiss
1/4 cup grated Parmesan
1/4 teaspoon salt
1/4 teaspoon pepper
Six strips of bacon, cooked crispy and crumbled
One prepared (uncooked) pie crust (lately I'm lazy and use Pillsbury)

First, you must prepare your vegetables. Cook the onions and chard stems in a saute pan over medium low heat with just enough olive oil to coat the pan for at least 30 minutes or until browned and soft. For the best caramel color, don't stir the onions/stems much while cooking. Let the heat do the work. Then, add the chopped Swiss chard leaves. Stir frequently while cooking for about 2 minutes, or until leaves are thoroughly wilted. Put pan and vegetables aside.



Preheat oven to 425°.

Beat cream cheese in medium bowl with milk and eggs until smooth. Mix in cooked vegetables and other remaining ingredients, with exception of bacon and Parmesan. Pour mixture into prepared crust. Sprinkle bacon and Parmesan evenly over the top. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving. Enjoy!