Broccoli,Chard, & Mushroom Quiche

Hey Whiskers,
This dish has a few steps but the result was well worth the effort. I served this dish alongside salmon and a few salads for a delicious dairy lunch. There is a decent amount of prep so while you do that make sure to take the pie crust dough out of the freezer so it will be able to be rolled out over the pan. While the idea of a blind bake may seem unneccesary it really must be done so when the custard is set you have a nice crisp bottom and not a soggy bottom ," no soggy bottoms" as Marry Berry would say. The baking pan depth will determine the length of cooking time so mine is just an estimate make sure to check on your quiche.
Till next time keep whisking up love and happiness to those around you
Sam

Ingredients:

• 1 pie crust (I used pre-made you can make your own.)
• 1 pound chard( rinsed and chopped)
• 1 yellow onion chopped
• 6 mushrooms (rinsed and sliced)
• 1/2 cup broccoli (I used frozen florets and peices- If you use fresh I would saute)
• 5 eggs
• 5x1/2 cup non-dairy creamer ( I made this for a meat meal,if not use regular milk)
• salt and pepper

How To:

1. Preheat the oven to 375 degrees.
2. Roll out pie dough and fit in pan. Blind bake base for about 8-10 minutes depending on size of pan.
3. Saute onion and white ends of chard for 3 minutes,add mushrooms after 1 minute add the greens of the chard. 
4. In a bowl mix together egg,non dairy creamer with salt and pepper.
5. Once cooled slightly add the greens mixture to the egg mixture and mix until well combined.
6. Fill the pie dish and bake for around an hour,depending on dish size. Bake until just wobbly in the middle then let finish setting in the oven,while off.