Swiss Chard Pie Recipe
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This crustless, vegetable custard makes a delicious light lunch or brunch dish. Any kind of Swiss chard will work equally well, but the red-stemmed varieties will make a more colorful pie.
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1 pound Swiss chard, with stems
2 cloves garlic
1 cup milk
1 tablespoon olive or canola oil
2 teaspoons chopped fresh thyme, or 1 teaspoon dried
1/8 teaspoon cayenne pepper (optional)
1 pinch nutmeg
1/2 cup freshly grated cheese, any kind that melts well
:9 inch baking or pie dish
Preheat oven to 375Â°F. Oil a 9 inch pie dish.
Rinse chard and strip leaves from main rib and stem. Set the leaves aside; don't dry them. Chop the ribs and stems into small pieces. Dice onion. Heat oil in 12 inch skillet or other large pan. Cook onion and stems in oil 5 minutes, stirring occasionally.
Slice the leaves into strips; cut the strips into pieces about 1 inch long. Add leaves to pan with whatever water remains on the leaves. Mince or press the garlic and add to the pan, along with the thyme. Cover, and cook over medium heat until chard leaves wilt completely, about 5 minutes. Add a tablespoon or two of water, if pan goes dry.
While chard cooks, mix together milk, eggs, nutmeg, cayenne powder and 1/2 teaspoon salt.
Put wilted chard into oiled dish. Pour the egg mixture over, pressing chard down into the eggs. Spread grated cheese on top.
Bake until the center is just set, about 20 - 25 minutes. Let stand a few minutes before serving.
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