Sunday, December 13, 2009
I remember you making chard pie when I was younger, Mom, and I got to thinking about it this week when I bought some tender, lovely Swiss chard. I didn't want something too eggy -- not a full-on quiche, but rather a light, creamy pie with lots of chard.
I used this crust recipe, which has become my favorite for both savory and sweet uses. It's pretty rich, but if you're going to go to the bother of making crust, why mess around?
I used the food processor this time, and it worked fine. I rolled out the dough, pressed it into a tart ring, brushed it with plenty of egg white, and put it in the fridge to chill.
For the filling, I sauteed in olive oil:
1 very small onion, diced
2 cloves garlic, minced
1 big bunch Swiss chard (1 lb?), including stems, chopped
I let that cool slightly, then added it to a bowl in which I had beaten together:
3 whole eggs + the leftover white (the other leftover white was used to brush the dough)
3 oz cream cheese (I had no Parmesan, which is what I would have used; this gave it a nice mild smoothness.)
1/2 cup half and half, roughly
pinch of nutmeg
lots of black pepper
I poured the filling into the tart shell -- it was very wet, another reason to make a rich crust -- and sprinkled the top with a handful of pine nuts. I baked it for about 45 minutes at 375 degrees.
As with most egg dishes, it was much better once it had cooled to room temperature. It was mild and clean-tasting, and the pine nuts seemed impossibly sweet, almost candied, against the dark green chard flavor.