This is not a great photo, but I enjoyed taking it and I don't have a better one. These are very very good pies. I made one with monterey jack and the other with a medium cheddar. The kids liked them very much. I ended up freezing one and we pulled it out a week later for a quick meal.
1 onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
1 bunch swiss chard, trimmed from ribs and chopped
6 eggs, divided
1 cup finely-shredded cheese
dash of nutmeg
2 pie crusts
Heat the oven to 400 degrees. Sauté the onion and garlic in oil. Add the chard and cook down until wilted. Beat 3 of the eggs and set aside. Place half the chard mixture in the bottom of each pie crust. Sprinkle a little nutmeg over the chard. Sprinkle each pie with half the cheese. Pour the beaten eggs into one pie. Beat the other 3 eggs and pour into the other pie crust. Bake 25-30 minutes or until a knife inserted in to the center comes out clean.
Adapted from “From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce” published by the Madison Area Community Supported Agriculture Coalition.
1 comment:
Yummmmmmmmy!
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