Instructions

1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the pie crust and gently press it into a tart pan. Trim any excess dough and prick the bottom with a fork to prevent bubbling during baking.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the chopped Swiss chard to the skillet and cook, stirring occasionally, until wilted, about 5 minutes. Season with salt and pepper to taste. Remove from heat and allow to cool slightly.
5. In a medium bowl, whisk together the eggs and milk. Season with additional salt and pepper.
6. Spread the sautéed Swiss chard evenly over the prepared pie crust.
7. Sprinkle the crumbled goat cheese over the Swiss chard, ensuring an even distribution.
8. Carefully pour the egg mixture over the filling, ensuring it saturates the tart evenly.
9. Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set in the center.
10. Allow the tart to cool for about 5 minutes before slicing. Serve warm or at room temperature.