Swiss Chard Quiche

10 large eggs
2 cups creme fraiche
2 cups whole milk
2 tsp salt
1 tsp freshly ground black pepper
2 tbsp freshly chopped thyme
2-3 cups of torn Swiss chard
1/2 cup of Gruyere cheese

Bake and cool a flakey quiche crust ahead of time. 

When you're ready to make the quiche, preheat oven to 325.

With an electric mixer, whisk together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Mix along with salt, pepper, and thyme until well combined. Strain mixture into a large bowl through a fine mesh sieve.

Tightly pack Swiss chard leaves and cheese into prepared quiche shell. Pour egg mixture over chard until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes, then reduce temperature to 325 degrees. Continue baking for 40-50 minutes more until filling is slightly firm, not liquidy, and the crust is a deep golden brown. Transfer quiche to a wire rack to cool until set, about 20 minutes.

Serve warm or at room temperature.

To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.