Umami is hiding in plain sight in your kitchen. Use it in this quiche.

Deeply savory foods have a magnetic pull for me, luring me in like no sweet possibly could. That, paired with my interest in food chemistry, explains my endless fascination with umami, the fifth basic taste that gives food a mouthwatering, rounded, meaty flavor.

Umami is unique in that, unlike the other basic tastes (sweet, salty, bitter and sour), it works synergistically, so layering various umami-rich ingredients in a dish creates deliciousness that’s greater than the sum of its parts.

This quiche is a prime example of the divine flavor that results from umami building. The filling features a few savory stars — aged Gruyère cheese, Swiss chard, lean Canadian bacon, onion and garlic. (You can omit the bacon, or substitute mushrooms, another umami-rich staple, to keep it vegetarian.) These ingredients are brought together in the crust with eggs, which — thanks to their yolks — are also a savory source.

The oat crust contributes its own distinctive earthy, toasty flavor. It’s gluten-free (as long as you use oats labeled such) and simple to make because you don’t need to roll out the dough. Just whir oat flour and rolled oats in a food processor with some cornstarch, which gives the crust structure, and a little salt. Then pulse in a mix of cold butter and olive oil, a combo that adds rich flavor, makes the crust tender and keeps it on the healthy side. After adding a few tablespoons of ice water to hydrate the ingredients, you simply use your fingers to press the crust into a pie dish, then parbake it.

The crust comes out fragrantly nutty with a pleasant chewiness from the rolled oats — an ideal cradle for the deeply savory filling. The result is an alluring, better-for-you quiche that’s well suited for brunch, lunch or a light dinner anytime.

• Ellie Krieger is a registered dietitian nutritionist and cookbook author who hosts public television’s “Ellie’s Real Good Food.” Learn more at elliekrieger.com.

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Gluten-Free Swiss Chard and Gruyère Quiche

For the crust

2 tablespoons olive oil, plus more as needed

¾ cup (70 grams) oat flour*

¾ cup (65 grams) old-fashioned rolled oats

2 tablespoons cornstarch

¼ teaspoon fine salt

2 tablespoons cold, unsalted butter, cut into ½-inch cubes

3 tablespoons ice water, plus more as needed

For the filling

½ bunch (about 4 leaves/7 ounces total) Swiss chard

1 tablespoon olive oil

1½ ounces Canadian bacon, chopped (⅓ cup; optional)

1 small onion (5 ounces), diced (1 cup)

1 garlic clove, minced or finely grated

¼ teaspoon fine salt

¼ teaspoon freshly ground black pepper

1 teaspoon Dijon mustard

2 teaspoons chopped fresh thyme

3 large eggs

½ cup milk (low-fat, reduced-fat or whole)

½ cup (1½ ounces) grated Gruyère cheese

Make the crust: Position a rack in the middle of the oven and preheat to 350°F. Brush a 9-inch pie dish (not deep-dish) with oil.

Place the oat flour, rolled oats, cornstarch and salt in the bowl of a food processor and pulse to combine the ingredients and chop the rolled oats a bit, about 10 pulses. Add the 2 tablespoons olive oil and the butter and pulse 12 to 15 times, or until you get a pebbly, coarse texture. Then add the water and pulse until the ingredients are moistened and the mixture holds together when you squeeze it. Add more ice water, 1 teaspoon at a time, if needed, to bring the dough together.

Transfer the dough to the pie dish and use your fingers to press it evenly into the dish and about 1 inch up the sides to form the crust. Bake for 10 to 15 minutes, or until the crust is set and dry but not browned, then let cool for 5 minutes.

Make the filling: Separate the chard leaves from the stems. Dice the stems and thinly slice the leaves.

In a large (12-inch) skillet over medium heat, heat the oil until shimmering. Add the Canadian bacon, if using, and cook, stirring occasionally until it begins to brown, 1 to 2 minutes. Add the onion and chard stems, and cook, stirring occasionally, until they soften, 3 to 4 minutes. Stir in the chard leaves and cook until they wilt, about 2 minutes. Then stir in the garlic, salt, pepper, mustard and thyme, and cook, stirring, for 30 seconds more. Remove from the heat and let cool for 5 minutes.

In a medium bowl, whisk together the eggs and milk until well combined.

Sprinkle the cheese evenly over the bottom of the pie crust, then distribute the Swiss chard mixture in an even layer on top, followed by the egg mixture. Bake for 25 to 35 minutes, or until a knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.

Servings: 6 (makes one 9-inch quiche)

Active time: 1 hour, Total time: 1 hour, 30 mins

Make ahead: The crust can be prepared and baked up to 1 day in advance. Store, covered, at room temperature. The bacon and vegetable mixture for the filling can be prepared and refrigerated for up to 3 days in advance.

Storage: Refrigerate for up to 4 days.

Substitutions: For Swiss chard, use spinach or kale. For Canadian bacon, use regular bacon. Vegetarian? Omit the bacon, and substitute with sliced mushrooms, if desired. For Dijon mustard, use other types of mustard. For fresh thyme, use 1 teaspoon dried thyme. For Gruyère cheese, use other types of melty cheese.

Notes: If needed, you can make the oat flour by processing 1 cup of old-fashioned rolled oats in a food processor as finely as possible. This will yield slightly less than 1 cup of oat flour.

Nutritional facts per serving, using reduced-fat milk: Calories: 284, Fat: 17 g, Saturated Fat: 6 g, Carbohydrates: 23 g, Sodium: 376 mg, Cholesterol: 113 mg, Protein: 10 g, Fiber: 3 g, Sugar: 3 g.

— Ellie Krieger