Tag Archives: egg pie

Recipe: Swiss Chard and Swiss Cheese Egg Pie

Crust Ingredients:

  • 2 c. shredded organic potatoes (about 2 small to medium potatoes)
  • 1 all-natural eggs
  • sea salt and black pepper (to taste)
  • 1/4 c. all-natural all-purpose flour
  • 1 Tbsp. olive oil

Pie Ingredients:

  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1/3 c. organic red onion, finely chopped
  • 2 large organic garlic cloves, minced
  • 1 bunch (about 4 c.) Swiss Chard, chop into bite-sized pieces
  • sea salt and black pepper, to taste
  • 8 oz. Baby Swiss Cheese, shredded
  • 4 all-natural eggs
  • 1 c. milk
  • 1 Tbsp. dried marjoram

Topping Ingredients:

  • 1/2 c. breadcrumbs (I used homemade breadcrumbs from feta spinach bread)
  • 1 Tbsp. butter

Instructions:

Preheat oven to 400F. Shred potatoes and pat dry with a towel. Add flour, salt, pepper, and egg, combining well. Spread into 9″ deep dish pie pan. Brush with oil and bake for 30 minutes.

Remove from oven and lower oven temp to 350F.

While the potato crust is baking, heat butter and olive oil in saute pan over medium low heat. Chop the onion and add to the skillet, sauteing for 3-5 minutes. Add minced garlic, salt and pepper, and cook for another minute. Chop chard (Note: Spinach could be a good substitute; for the chard, discard excess stems, if desired; I used about 2″ past the end of each leaf for the added color and discarded the rest.) Add to saute pan, cooking for 5-10 minutes, until sweated down.

Meanwhile, combine eggs, milk, shredded cheese, and seasonings in mixing bowl. Add chard mixture and pour into baked potato crust. Sprinkle breadcrumbs on top and put tabs of butter on top of breadcrumbs, evenly spaced. This will help the top brown up beautifully.

Bake at 350F for 35 minutes, or until knife inserted 1″ from the center comes out clean. Remove from oven and cover with foil. Let sit for at least 15 minutes before cutting. This allows the egg to finish cooking and solidify so your pieces come out perfect on the first slice.

Serves 8. Serve for brunch or a light dinner with a side salad and/or sliced tomatoes. Feel free to add chopped, cooked bacon to the pie ingredients for extra flavor (if you do this, you may want to eliminate the oil and butter and cook the onions, etc., in the bacon grease once you’ve cooked and drained the bacon). This is a great recipe if you have spinach or chard that has begun to wilt and you don’t want to throw it away. Also, you can prepare it the night before, if desired.