Monday, February 15, 2010

Micah’s Yummy Chard Pie

2 tbls. Olive oil
1 ½ c. chopped onion
1 tbls minced garlic
1 very large bunch or 2 medium bunches chard or other green- stems removed, leaves chopped
6-8 eggs
2 c. milk
1 tsp salt
2 8-inch deep-dish pie crusts
2 c. grated cheddar or Swiss cheese
Optional: chopped ham, cooked bacon, diced tomatoes, chopped basil, blanched peas, green beans
1-2 tbls chopped fresh dill

Heat oven to 400 degrees. Heat oil over medium flame in large skillet. Add onion and garlic, cook, stirring, until tender. Add chopped greens and cook, stirring, until they wilt. Turn off heat. Beat eggs, milk, and salt in bowl. Spread chard mixture in bottom of pie shells. Add cheese. Pour egg mixture on top. Add any of the optional ingredients if desired. Sprinkle with dill. Bake at 400 degrees until pies are set, about 30-40 minutes. Makes 16 slices.

From: From Asparagus to Zucchini. From the Ends Family, Scotch Hill Farm.

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