Continue After Advertisement
Ingredients
-
1
pie crust
-
1 tablespoon
canola oil
-
1 tablespoon
butter
-
1/2
onion, sliced
-
4
branches of swiss chards
-
2
cloves of garlic, thinly sliced
-
2 tablespoons
white wine
-
1 cup
lardon (thick bacon bits)
-
2
eggs
-
1/2 cup
milk (low-fat is fine)
-
1/2 cup
15% cream
-
salt and pepper
-
3/4
Lancashire or Monterrey Jack cheese
Directions
-
Cut the swiss chard: separate the leaves and the stems. Heat the canola oil and butter in a large skillet. Add the onion and the stems. Cook on medium heat until swiss chard is tender.
-
Add the garlic, the leaves, and the white wine. Cook for 5 minutes until liquid has evaporated. Drain the mixture if needed.
-
Press the dough into a pie dish (9 po).Spread the swiss chard and onions on the dough and toss lardon on top.
-
In a bowl, whisk together cream, milk, eggs and season with salt and pepper. Pour the mixture over the swiss chard and bacon.
-
Sprinkle the grated cheese on top and bake on 350F for 30-35 minutes or until mixture is firm and cheese is golden. Serve warm or cold with a salad.
See what other Food52ers are saying.