Swiss Chard Pie Recipe

Provided By
This crustless, vegetable custard makes a delicious light lunch or brunch dish. Any kind of Swiss chard will work equally well, but the red-stemmed varieties will make a more colorful pie.
Share this!
Facebook
Google+
Servings:
Update Servings
Ingredients
  • 1 pound Swiss chard, with stems
  • 1 onion
  • 2 cloves garlic
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon olive or canola oil
  • 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 pinch nutmeg
  • salt
  • 1/2 cup freshly grated cheese, any kind that melts well
Container: 9 inch baking or pie dish
Directions
COOK
25 mins
READY IN
45 mins
  • Preheat oven to 375°F.  Oil a 9 inch  pie dish.
  • Rinse chard and strip leaves from main rib and stem. Set the leaves aside; don't dry them. Chop the ribs and stems into small pieces.  Dice onion. Heat oil in 12 inch skillet or other large pan. Cook onion and stems in oil 5 minutes, stirring occasionally.
  • Slice the leaves into strips; cut the strips into pieces about 1 inch long. Add leaves to pan with whatever water remains on the leaves. Mince or press the garlic and add to the pan, along with the thyme. Cover, and cook over medium heat until chard leaves wilt completely, about 5 minutes. Add a tablespoon or two of water, if pan goes dry.
  • While chard cooks, mix together milk, eggs, nutmeg, cayenne powder and 1/2 teaspoon salt.
  • Put wilted chard into oiled dish. Pour the egg mixture over, pressing chard down into the eggs. Spread grated cheese on top.
  • Bake until the center is just set, about 20 - 25 minutes. Let stand a few minutes before serving.
Similar Recipes
Grilled Bacon and Swiss Burger
Rating of 5 out of 5.0 stars
barbecue sauce
dried minced onion
ground beef
hamburger buns
mayonnaise
Rhubarb Streusel Pie
Rating of 5 out of 5.0 stars
brown sugar
cinnamon
flour
flour
lemon juice
Double Crust Rhubarb Pie
Rating of 5 out of 5.0 stars
flour
half & half
salt
sugar
diced rhubarb

Swiss Chard Pie Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com