Leek + Swiss Chard Tart

I made this last week on a whim, as a serendipitous way to use up a random assortment of veggies + leftovers in my fridge. This is adapted from our favorite Smitten Kitchen, whose recipe I found when I googled "leek chard quiche" - original here. I cheated and didn't make the pastry, instead using the remaining spelt pie crust in my freezer post-sweet potato party. You can get the spelt crust at Whole Foods, and I find it's a healthier, nuttier, much less buttery alternative. Plus, using lots of chard cuts the custard needed so one is green-loading instead. I decadently added bacon to this, which made it extra-delicious and more like a veggie-loaded quiche lorraine, but it's not necessary. It would also be an interesting experiment to go crust-less altogether for a frittata-esque variation. Any way you decide, this is a great, simple, and delicious weeknight meal!

I served this with a roasted beet + goat cheese salad, but a simple green salad would be great too.

Leek and Swiss Chart Tart
adapted from Bon Appetit, October 1999 / from Smitten Kitchen, November 2009

1 pie crust, thawed (I used frozen spelt pie crust, but any sort of pastry would work)
2 tablespoons butter
3 large leeks (white and pale green parts only), coarsely chopped
Handful of fresh thyme, or 1/4 t. dried
A bit shy of 1 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 - 3 cups; eyeball it)
1 1/4 cups cream (I used a random combo of some remaining creme fraiche I had plus 2% milk, which I whisked and measured to equal 1 1/4 c. Soy would probably work too)
3 large eggs
1/2 c. grated gruyere, fontina, or white cheddar, divided
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
2 slices bacon, diced, cooked, and blotted (optional)

Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat; cool. If using bacon, stir into green mixture at this time.

Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl; reserve some of the cheese. Spread leek/chard mixture across tart shell and pour filling over greens. Sprinkle remaining cheese over top.

Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer (this took my oven about 10 minutes longer). Transfer to rack; cool 10 minutes.