Rush-Hour Gourmet: Rainbow Chard, Bacon and Brie Quiche

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.