Swiss Chard Oven Tart
This is a tasty pie that highlights the colorful solo glory of Swiss chard. However, if you've got 1-2 c. of other leftover sauteed veggies that you need to use up, feel free to add them too.
1 unbaked pie crust (store bought is fine)
1 c. whole milk or ½ & ½
1 Tbsp. fresh herbs such as parsley, dill, and/or basil (or 1 tsp. dried)
¼ c. chopped mild onions
1 small clove garlic, minced or pressed
1 Tbsp. olive oil
1 bunch Swiss chard, stems & leaves separated and roughly chopped
1 c. shredded flavorful cheese- gruyere, swiss, gouda, cheddar
Salt & Pepper to taste
Preheat oven to 400 degrees.
Lay pie crust into lightly greased pie dish.
Whisk together milk, eggs, and herbs. Season with salt and pepper; set aside.
Saute onion and garlic in olive oil for 30-60 seconds.
Add chard stems; saute for 2-4 minutes, until softened, then add leaves and saute just until wilted.
Spoon chard mixture into crust and sprinkle with shredded cheese.
Pour milk/egg mixture evenly over the top. Cover crust edges with tin foil strips to prevent over-browning, if desired.
Bake for 30-40 minutes, or until top is slightly browned & center is firm.
Allow to rest 5-10 minutes before serving. Enjoy hot or at room temperature.
Recipe created or adapted by Liz Talley, Urban Graze
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