Puff Pastry Quiche

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1 tablespoon olive oil

1 bunch chard, destemmed and roughly chopped (about 6 cups)

Kosher salt and freshly ground black pepper

9 large eggs

1 1/2 cups half-and-half

3/4 cup sour cream

One 17.3-ounce package (2 sheets) frozen puff pastry, thawed

2 cups shredded pepper jack cheese

1 cup multicolored tomatoes, halved

5 sprigs fresh dill