- 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
- 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
- 1/2 c. breadcrumbs (I used homemade breadcrumbs from feta spinach bread)
- 1 Tbsp. butter
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.
Posted in Organic, Recipes
Tagged breakfast, brunch, egg pie, eggs, light meal, Organic, prepare ahead, quiche, swiss chard, swiss cheese
Here’s what I did: I crisped 3 pieces of bacon and let them cool on paper towels. Meanwhile, I brought 2 1/2 cups of water to boil, added 2 chicken bouillon cubes, and 1 lb. of uncooked orzo. I turned it down to simmer for 10 minutes. (I had to add another 1/2 cup of water towards the end so it didn’t get too dry, but it turned out well.)
Then I trimmed the swiss chard, discarding the stems, and sauteed/steamed it in the bacon grease. It cooks down like spinach (and, quite frankly, it tasted a good bit like spinach to me). I added a drizzle of olive oil, 4 garlic cloves, 1 can of cannellini (white kidney) beans (the beans were an interesting addition), and heated everything through. I chopped up 1 roma tomato and crumbled the bacon to top our dinner.
Here's our dinner!
Bryan's - topped with crumbled bacon
Mine - with tomato and a little crumbled bacon - Yum!
I picked up some Swiss Chard at Saturday’s Market and it’s still fresh! I’ve used a little in a smoothie. It’s a new veggie for me, and it’s supposed to be really good for you, so I want to learn how to cook it. Tomorrow night is Thursday, which means cooking night (Monday/Wednesday are classes, and Tuesday is normally spent reading Nutrition all night). My Thursday assignments for nutrition aren’t technically due till Friday at midnight, so Thursday is kind of my free night.
Swiss Chard: in the beet family, use like spinach
So, I was looking at recipes for Swiss Chard and think I’ve figured out what we’re doing for dinner tomorrow night.
One recipe said to boil the chard in salt water, then drain, and mix with olive oil, garlic, and red pepper flakes.
Another recipe said to use less salt in the water, eliminate the red pepper flakes and use bacon instead of olive oil.
And yet another recipe said to cook the chard, add cannellini beans and diced tomatoes, then serve it over pasta cooked in the same water as the chard. This one recommends hand washing every swiss chard leaf and says it’s easy to grow in your garden, so I look forward to growing some next season.
So, tomorrow, I think I’ll cook up a couple pieces of bacon, then sautee the chard with garlic, salt, and pepper, stir in some cannellini beans till warm, and serve over pasta, maybe an orzo. I’ll serve chopped tomatoes on the side, since Bryan isn’t a huge fan. I’ll let you know how it goes and hopefully post a picture. Stay tuned…