recipe of the week: Swiss Chard Pie
June 20, 2009 at 7:05 pm 1 comment
Swiss Chard Pie
1 onion, chopped1 garlic clove, minced
2 tablespoons oil
1 bunch Swiss Chard
6 eggs 1 cup shredded cheese 1 teaspoon salt 2 pie crusts
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Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook until wilted. Beat eggs in a bowl; mix in cheese, salt, and chard mixture. Pour into pie crusts.
Bake until knife inserted into center comes out clean, 30-40 minutes. Makes 2 pies.
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Recipe from the excellent book: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, Third Edition
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this week in your csa share {june 26} « pitchfork & crow | June 26, 2010 at 6:29 am
[...] Chard Pie [...]