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Swiss Chard Pie

Swiss chard is a type of beet, that has been specially cultivated for fat juicy stems, and large, mild leaves. In New Zealand we call is Silverbeet. You can substitute Chard in almost any spinach recipe, and is easier on the stomach for some people sensitive to oxalic acid.

One of my favourite ways to cook up a bunch of delicious Chard at once, is in a pie. I like to make my own pie crusts, which you can adjust really easily to make gluten free, or vegan, or whole wheat, or whatever you like. But you can also buy pastry from the store, or, make this a crustless pie if you prefer, it works the same.

Makes: one big pie. Preheat oven to 350.

Basic crust (this is super easy in a food processor, but you don't need one to make it work). 1 1/4 cups all-purpose flour. 1 teaspoon salt. 8 tablespoons (1 stick) cold butter (Or sub cold coconut oil), cut into pieces. 4 tablespoons ice water. Directions: Place flour and salt into your bowl or food processor. Add the chopped cold butter/coconut oil. Pulse, or mix in with your hands. Add the ice water (yes it really does have to be that cold!) and mix until a dough is formed. Don't over-mix or knead with your hands much, as you don't want to melt the butter. cover and refrigerate for 30 minutes (or as long as you like). Then roll out with a rolling pin, or a wine bottle if that's what you have on hand. Place into your greased pie pan (I use as cast-iron fry pan to bake my pies! Makes for the best crust ever!).

The Filling (You can make this while the crust is in the refrigerator if you are using a crust). Dice up an onion, a couple garlic cloves, and all of the stems from a fat bunch of chard (you should only just be able to grab hold of all the stems in one hand). saute them all in a heavy bottomed pan for 5-10 minutes. Then add all the chopped leaves and stir until wilted. Set aside and let them start to cool down. In a large mixing bowl, beat a couple of eggs, (between 2-4 eggs depending on how quichie you like things) about 1/2 cup of your favourite type of cheese, grated/crumbled. About 1 tsp of salt, and black pepper to taste. (other things you can add if you like/have them are artichoke hearts, olives, sliced sundried tomatoes). When the chard mix is cool enough it won't prematurely cook the egg (about skin temp) mix it into your eggy cheese mix. Stir well, then pour into your pice crust that you just got all ready! (or directly into the greased pie pan if you are going crustless).

1 commentaire

Rebekah Harbour
Rebekah Harbour
18 août 2019

Right out of the oven

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