Quiche with Rainbow Swiss Chard, Sausage, and White Cheddar

Directions

1. Heat oven temperature to 350 degrees. 
2. Make the filling: Heat 2 tablespoons butter in a large skillet over high heat. Cook mushrooms, garlic and diced onions until tender, about 8 minutes (adjust heat if needed). Transfer to a bowl.
3. Add remaining tablespoon butter. Stir in finely chopped rainbow chard leaves and stems; season with some pepper. Cook, covered, stirring occasionally, until tender, about 6 minutes. Raise heat to high. Cook until liquid evaporates. Toss chard with mushrooms and onions. Set aside. 
4. Add sausage to the skillet, breaking it into small pieces and cook until evenly brown. Drain grease and pat sausage with paper towels to absorb any grease. Mix sausage with the mushroom and swiss chard mixture.
5. Whisk eggs with half-and-half or milk in a bowl. Add ¼ tsp dry mustard and 1 to 2 dashes of Texas Pete (optional) to the egg mixture. 
6. Sprinkle 1-1/4 cups cheese onto tart crust. Spread mushroom-chard mixture over top. Sprinkle with remaining 1 1/4 cups cheese. Slowly and evenly pour custard over cheese and vegetables. (It should come no higher than 1/4 inch from the top of crust). 
7. Bake on the middle rack, rotating halfway through until custard is just set, 35 to 45 minutes. 
8. Remove from the oven and let stand on a wire rack for 15 minutes. Slice and serve immediately.
   
   *I don’t add salt to the recipe because there is already salt in the cheese and the sausage. There’s plenty of flavor without it!