Rainbow Chard Quiche

1 refrigerated pie dough round (from the dairy case; 7½ ounces total)

2 tablespoons fresh oregano leaves (may substitute ½ teaspoon dried oregano)

3 stems rainbow chard

8 large eggs

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

½ cup whole or low-fat milk

1 cup grated extra-sharp white cheddar cheese

Preheat the oven to 375 degrees.

Unroll the round of pie dough; lay it in the pie plate, then trim or fold under/pinch the edges of the dough to form the quiche crust edges.

Coarsely chop the fresh oregano leaves. Cut the chard leaves from their stems, then chop the leaves and stems into bite-size pieces and ribbons (to produce 1 cup).

Whisk the eggs in a mixing bowl until well blended, then season with salt and pepper. Stir in the milk, cheese, oregano and chopped chard, until well blended. Pour into the dough-lined pie plate. Bake for 40 minutes (on the middle rack); the filling should be set and the crust should be light golden brown.

Transfer the quiche (in its pie plate) to a wire rack to cool.

Serve warm or at room temperature.

8 servings (one 9-inch pie)

Nutrition | Per serving (using low-fat milk): 310 calories, 14 g protein, 15 g carbohydrates, 21 g fat, 10 g saturated fat, 220 mg cholesterol, 400 mg sodium, 0 g dietary fiber, 1 g sugar

From Erin Gleeson's cookbook for kids, "The Forest Feast for Kids"