It's a beet, minus the root. Chard is a relative of the beet, but puts its energy into producing tender leaves and crunchy stalks instead of its root. Generally, any flavor that works well with spinach will partner with chard: butter, lemon, cream, garlic, shallots and vinaigrette. Try it in this easy quiche.

Rainbow Chard, Bacon and Brie Quiche

Makes 6 servings

1 prepared uncooked pie crust

8 ounces bacon, cut into small chunks

1 small yellow onion, diced

6 cups chopped rainbow chard (about ? bunch)

5 ounces Brie, cut into small chunks

8 eggs

? cup milk or fat-free half-and-half

2 teaspoons chopped fresh thyme

? teaspoon salt

? teaspoon ground black pepper

1. Heat the oven to 450 degrees.

2. Unroll the pie crust and set into a pie pan, crimping and trimming as needed to form an even edge. Set aside.

3. In a large skillet over medium-high heat, combine the bacon, onion, and chard. Cook until the chard has wilted and released water, about 6 minutes.

4. Let the bacon mixture cool slightly, then use a slotted spoon to transfer it to the crust, arranging it in an even layer. Scatter the Brie evenly over it.

5. In a large bowl, whisk together the eggs, milk, thyme salt and pepper.

6. Pour the egg mixture into the tart shell, then bake for 25 minutes, or until puffed and set at the center and golden at the edges.

Per serving: 530 calories; 350 calories from fat; 39 g fat (16 g saturated; 0 g trans fats); 345 mg cholesterol; 22 g carbohydrate; 20 g protein; 1 g fiber; 930 mg sodium.