Swiss Chard Pie

I'm amazed by the power of social networking.

Just today I was searching the internet for a local Sunday Farmer's Market with no luck. I logged into FB and noted an old high school chum had posted a link to her friends' website with the notation that they would be selling their veg at a local farmer's market.

This is how I found you Pitchfork and Crow. Cute website and lovely veg. Their noted recipe for Swiss Chard Pie was my inspiration for dinner.

Of course I tweaked it a bit. The recipe below only varies slightly from the original.

I used a no roll pie crust recipe and adjusted the amounts to my liking for one pie.

Swiss Chard Pie

1/2 onion, chopped

1 garlic clove, minced

2 tablespoons butter

1 small bunch Swiss Chard (6-7 leaves)

6 eggs

1 cup shredded cheese

1 teaspoon salt

pie crust

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Heat oven to 400 degrees. Brown onion and garlic in butter. Trim and chop chard, add to pan, and cook until wilted. Beat eggs in a bowl; mix in cheese, salt, and chard mixture. Pour into pie crusts.

Bake until knife inserted into center comes out clean, 30-40 minutes.

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Recipe adapted from the excellent book: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, Third Edition