Swiss Chard Quiche

I haven't actually tried this yet, but I was looking for a quiche recipe that used chard, and this is what I found. The combination of chard and goat cheese sounds interesting -- if you try it tell me what you thought.

1 tablespoon olive oil
3 garlic cloves, minced
5 small yukon gold potatoes, cut into 1/2 thick slices
10 ounces swiss chard, coarsely chopped
4 ounces goat cheese, crumbled
1 cup nonfat milk
2 eggs
2 egg whites
salt
pepper

1 pie crust

Preheat oven to 350°F Add potato slices to a medium pot and fill with enough water to cover. Bring to a boil and cook until potatoes are tender, 5 to 10 minutes.

Heat oil in a large pot over medium heat. Add chard and cook until stems are tender and leaves are wilted, stirring often (about 5 minutes). Add garlic and cook one minute more. Turn off heat, season to taste with salt and pepper.

Fill pie crust with a layer of potatoes and top with chard. Sprinkle goat cheese on top. Whisk together milk, eggs, salt and pepper and pour over quiche. Can also bake this "crustless" in an oiled baking dish.

Bake 45 to 50 minutes, until a tester comes out clean. Slice and serve.