Chard 'n' cheese pie
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- Prep Time20 mins
- Total Time20 mins
- Makes6 servings
© Royalty-Free/Masterfile
Ingredients
1 bunch swiss chard, or 284-g pkg fresh spinach
2 green onions
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh parsley, optional
5 eggs
1/4 cup 3.25% milk, or half and half table cream
1/2 cup crumbled feta
1 1/2 cups grated cheddar
Instructions
Preheat oven to 350F (180C). Lightly butter a 9 inch (23 cm) pie plate or coat with cooking spray. Wash chard and leave water clinging to leaves. Place in a microwave-safe dish. Cover and microwave on high just until wilted, from 2 to 3 minutes. Uncover and cool. Using your hands or a kitchen cloth, squeeze out as much moisture as possible and coarsely chop. You should have about 1 cup (250 mL). Thinly slice green onions. Chop and measure out herbs.
In a large bowl, lightly beat eggs with milk until blended. Stir in chard, onions and herbs. Stir in feta and 1 cup (250 mL) cheddar. Pour into pie plate and smooth top. Sprinkle evenly with remaining cheddar. Bake in centre of 350F (180C) oven until top is golden and centre is set when a knife is inserted, from 40 to 45 minutes. Serve hot or at room temperature.
Nutrition (per serving)
Calories 221, Protein 15.1g, Carbohydrates 4.2g, Fat 16.1g, Fibre 1.1g, Sodium 434mg.
Salty feta, Swiss chard, green onions and fresh herbs form a symphony of flavours in this simple pie. Serve with a sliced tomato salad for a light supper. For mild flavour, choose chard with pale green stems or for a more robust taste, buy red-stalked chard.