Apple-Chard Quiche

1 9-inch deep dish pie crust, unbaked
1 Tbs. Olive Oil
1 Tbs. Unsalted Butter
1 Large Vidalia or other Onion thinly sliced
1 Cup (4 oz.) shredded ruby Swiss chard
1 Cup (about 2 oz.) thinly sliced mushrooms
Salt and freshly ground black pepper to taste
1/2 Cup peeled, chopped apple
2 Tbs. All purpose flour
1/2 Tsp. ground nutmeg
2 large eggs
1 cup shredded jarlsberg cheese
1/2 cup skim milk

Preheat oven to 375F.

Heat oil and butter in large skillet over medium heat. Reduce heat to medium low and saute onions until caramelized, about 15 minutes.

Add Swiss chard, mushrooms, salt and pepper. Increase heat to medium, and cook, stirring often, until mushrooms and chard are soft, about 7 minutes.

Spoon into pie crust.

Combine eggs, cheese and milk and beat until ingredients are well blended.

Combine apples, flour, and nutmeg in a separate  bowl, and toss to coat apples. Fold into egg mixture, then pour on top of vegetables in pie crust.

Bake 35 to 45 minutes, or until cheese mixture is set and top is brown. Cool slightly before slicing, and serve.

Adapted from a recipe in Vegetarian Times Magazine.