Chard Pie

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If this recipe sounds familiar, you may have seen the Zucchini Pie I posted a few weeks back. It follows the same general formula but the featured vegetable this time is my beloved chard.

By the way, when you tell your family what you are cooking, you might want to spell the word chard lest they think you have it in for them and have pre-determined that you’re going to burn their dinner.

Chard Pie

1 single-crust pie crust, like half of this one

1/2 med. onion, chopped

3-4 cloves garlic, minced

8-10 good-sized leaves swiss chard, stems diced, leaves coarsely chopped

3 eggs

1 cup milk

1/2 cup shredded or crumbled cheese, your choice

1/2 tsp. salt

generous pinch red pepper flakes

6-8 large fresh basil leaves, chopped

Sliced tomatoes, enough to array the top surface of the pie

1/4 cup grated parmesan cheese

Saute onion, garlic and chard stems in oil until translucent. Add chard leaves and cook briefly until wilted. Remove from heat and cool briefly.

In a medium mixing bowl combine eggs, milk, cheese and salt and pepper.  Add chard/onion mixture.

Pour into prepared, unbaked pie crust.

Lay the tomato slices over the top and sprinkle with parmesan cheese.

Bake at 350 degrees until the crust and the top of the pie are nicely browned, about 35 minutes.

Note: This recipe is easily customized by adding different herbs and spices. One of my favorite variations is a teaspoon of ground cumin added to the onion and garlic, plus a chopped jalapeno or poblano pepper.