Rainbow Chard Quiche
Ingredients
- 1 stick unsalted butter
- 1 small onion, chopped (1 cup)
- 1 bunch rainbow Swiss chard (14 ounces), leaves coarsely chopped, stems cut into 1-inch pieces
- Coarse salt and freshly ground pepper
- 12 phyllo sheets, thawed, each trimmed to an 11-inch square
- 10 large eggs, room temperature
- 1 ¼ cups whole milk
- ¾ cup heavy cream
- 1 tablespoon Dijon mustard
- ¼ teaspoon freshly grated nutmeg
- ½ cup sour cream
- 3 tablespoons harissa (available at kalustyans.com)
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