• Liz Talley - Urban Graze

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

3 eggs

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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