Ingredients

1 sweet tart crust (See recipe below)
2 tablespoons (1/4 stick) butter
3 bunches green onion (white and green parts only), coarsely chopped
1 teaspoon dried thyme

1/2 bunch Green chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream (I used 1% milk)
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg (I used allspice)

Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.

Melt butter in large nonstick skillet over medium-low heat. Add onions and thyme. Sprinkle with salt and pepper. Cover; cook until onions are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.

Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled onion mixture. Pour filling into crust.

Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer (this took my oven about 10 minutes longer). Transfer to rack; cool 10 minutes.

Sweet Tart Crust

Ingredients

1 1/4 cups all-purpose flour, plus more for rolling
1/2 teaspoon salt
2 tablespoons sugar
10 tablespoons (1 1/4 sticks) frozen or cold unsalted butter, cut into chunks
3 tablespoons ice water, plus more if necessary
1 egg yolk

Method

1. Combine the flour, salt, and sugar in the container of a food processor and pulse once or twice. Add the butter all at once; process until the mixture is uniform, about 10 seconds (do not over-process). Add the egg and process another few seconds.
2. Put the mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or 2 of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes). (You can refrigerate for up to a couple of days, freeze for up to a couple of weeks.)
3. Sprinkle a countertop with flour and put the dough on it; sprinkle the top with a little flour. Use a rolling pin to roll with light pressure, from the center out. If the dough is sticky, add a little flour (if it continues to become sticky, and it’s taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.

Ingredients ~
6 eggs
2 T milk
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped red onion
1/4 t cracked black pepper
1/8 t salt
1 T unsalted butter
2 T basil cut chiffonade style

Preparation ~
Heat butter on med-high heat in a large 12-inch non-stick saute pan. Add onions and peppers to pan and saute for 3 to 5 minutes until softened and caramelized. In medium size bowl, using a whisk, blend together eggs, milk, pepper, and salt.

Pour egg mixture into pan and stir with rubber spatula. Cover and cook on low for 8 to 10 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with basil.

RECIPE INGEDIENTS
1 lb ground turkey breakfast sausage (comes in a tube)
1 tablespoons Whipping Cream
2 tablespoons diced tomato
3 tablespoons green onion, diced
2 tablespoons red onion, finely diced
5 large eggs
6 ounces mexican cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Preheat oven to 350 degrees F.

RECIPE DIRECTIONS
In a 12″ saute pan, brown your turkey breakfast sausage on med-high heat. Add red onion and continue browing until onions are soft and the meat is golden brown.
While the sausage is cooking, in a large bowl, crack the eggs. Whisk in the whipping cream, green onions, tomato, salt and pepper and keep it moving for about a minute. Make sure it’s free of lumps. Remove the pan your sausage has been browing in from the heat and let stand for a minute or two to cool off before adding the egg mixture.
After a few minutes pour the egg mixture evenly over the sausage and red onions. Cover with cheddar and bake for 8-10 minutes. Remove from oven and rest for three minutes before serving.