Swiss Chard Pie

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If you have been member of the CSA from the start you would have received the cookbook "From Asparagus to Zucchini" as the gift that year.  I started the following year but loved the book when I saw it that I bought a copy.  You can pick up a copy at Amazon here From Asparagus to Zucchini.  It is a book written by a CSA program in Madison,Wisconsin.  One of the members reminded me of this book at pickup the other day so I dug it out and began cooking.

Here's what Amazon says about the book... "Ever wonder how you'll ever be able to use all your vegetables? From Asparagus to Zucchini answers the question of what to do with your armloads of greens, exotic herbs (and the never-before-seen vegetables), with recipes that are as concise and doable as they are appealing. Created for and by Community Supported Agriculture (CSA) members, the book is an indispensable tool for anyone who wants to eat seasonally and locally."

So I used one of their recipes for Swiss Chard Pie and adapted it to some other ingredients I had in the fridge that needed using.  Now before you say it's too hot to put on the oven and by now you all know I do not turn my oven on in this heat, I have a handy electric roaster that I put on my deck and roast it out there.
Swiss Chard Pie with Arugula and Radish Salad

Ingredients:

My electric roaster!
  • 1 onion chopped
  • 4 garlic clove 
  • 2 tablespoons oil 
  • 1 bunch Swiss chard chopped (keep stems separate)
  • 8 eggs 
  • 2 cups shredded cheese 
  • S&P to taste
  • 2 pie crusts (purchased frozen ones at Bishop's)
  • Red pepper flakes
  • 1 ham steak cut into tiny pieces
Preparation:
  1. Heat oven to 400 degrees
  2. Heat the butter and oil in a large pan.
  3. Add onions, ham and garlic 
  4. Add the Swiss chard stems to the pan 
  5. Add the rest of the chard to the pan and cook until just wilted
  6. Add S&P to taste
  7. In a large bowl beat the eggs and add the red pepper flakes to taste
  8. Divide mixture between two pie crusts, top with grated cheese and add half the egg mixture to each.
  9. Bake at 400 degrees for about 30 to 40 minutes unil knife inserted comes out clean
  10. Serve with Arugula and Radish Salad

Note:  One of our members asked me what chard tasted like.  Our Lesley got it just right when she said "it has an earthy taste".  It really does.  I would say almost a strong spinach taste.



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