In the bowl of a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water. Pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form a disk with your hands.
On a floured work surface, roll out the dough. Line a 2.5-cm (1-inch) deep 23-cm (9-inch) quiche pan with a removable bottom. Refrigerate for 30 minutes.
With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
In a skillet, brown the bacon. Add the onion and Swiss chard stems and cook until tender. Deglaze with the wine and add the leaves. Season with salt and pepper. Let reduce until almost dry. Allow to cool.
In a bowl, whisk together the eggs and milk. Season with salt and pepper. Add the Swiss chard mixture. Pour the mixture into the crust. Bake for about 35 minutes.
If you wish, add 250 ml (1 cup) of shredded cheese to the egg mixture. For an even healthier quiche, replace the bacon with 30 ml (2 tablespoons) of olive oil. Freezes well.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.