To make the crust, combine flour and salt in a food processor and pulse to blend. Add the cold, diced butter and pulse until the texture begins to look mealy, 2 to 3 minutes. Then, pour in ice water and pulse to combine. Once the mixture is moistened, pour onto wax paper and press the dough with your hands until it comes together in a 6-inch disk. Wrap tightly in plastic wrap and refrigerate for 1 hour or overnight.

Preheat oven to 375°F. Remove dough from the refrigerator. Spray a 12-inch, nonstick, fluted tart pan with pan spray and coat the inside with flour, shaking out the excess. Lightly dust a work surface and roll the dough to form a ¼-inch-thick, 14-inch round.

Lay the dough into the tart pan, gently pressing to fit snugly along the sides and bottom. Trim off the excess dough. Using a fork, poke holes all over the bottom and sides to encourage even baking. Line with parchment or foil and add pie weights or dried beans and spread evenly across the bottom. Bake 20 to 25 minutes, just until the sides start to take on color. Remove the pie weights and parchment and return shell to oven for 5 to 8 minutes, until the bottom no longer looks wet. Remove from oven and cool.

For the custard, place the eggs in a blender or mixer and process on low speed. Slowly add the cream, herbs, nutmeg, salt and pepper until combined.

In a large sauté pan, add olive oil and sauté the onions over medium heat until caramelized. Add the Swiss chard and sauté until greens have just wilted. Remove from heat and let cool.

Spread all of the vegetables across the bottom of the shell and season lightly with salt. Ladle in the custard until it nearly reaches the top of the crust. Arrange the sliced cheese neatly around the top of the quiche, pressing down slightly to set within the custard.

Set on a lined sheet pan and bake for 25 minutes. Rotate and bake an additional 18 to 25 minutes, or until custard is set and lightly browned on top. When a wooden skewer comes out clean, the quiche is done. Let cool at room temperature for 30 minutes. Cut into 6 wedges and serve with a fresh salad of your choice.

WINE PAIRING: Chateau Thivin Cote du Brouilly, Burgundy, France—This cru Gamay is ripe with berries and wild brambly fruit, lots of spice, a touch of tartness and notable minerality. It’s fresh and full-flavored but still light on the palate, which makes it ideally suited for Chef Jennifer’s delicious and rich vegetable quiche.

—Maria Chiancola, Newport Wine Cellar & Gourmet, Newport