Chard 'n' Cheese Pie
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* PLUS Microwaving Time: 2 minutes, Baking time: 40 minutes
Salty feta, Swiss chard, green onions and fresh herbs form a symphony of flavours in this simple pie. Serve with a sliced tomato salad for a light supper. For mild flavour, choose chard with pale green stems or for a more robust taste, buy red-stalked chard.
, or 100 oz pkg fresh spinach
, or 10% cream or 18% cream
1 1/2 cups
- Preheat oven to 350°F (180C). Lightly butter a 9 inch (23 cm) pie plate or coat with cooking spray. Wash chard and leave water clinging to leaves. Place in a microwave-safe dish. Cover and microwave on high just until wilted, from 2 to 3 minutes. Uncover and cool. Using your hands or a kitchen cloth, squeeze out as much moisture as possible and coarsely chop. You should have about 1 cup (250 mL). Thinly slice green onions. Chop and measure out herbs.
- In a large bowl, lightly beat eggs with milk until blended. Stir in chard, onions and herbs. Stir in feta and 1 cup (250 mL) cheddar. Pour into pie plate and smooth top. Sprinkle evenly with remaining cheddar.
- Bake in centre of oven until top is golden and centre is set when a knife is inserted, from 40 to 45 minutes. Serve hot or at room temperature.
Nutrition (per serving)
- 15.1 g,
- 4.2 g,
- 16.1 g,
- 1.1 g,
- 434 mg.
This recipe was originally published at Chatelaine.com