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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is my adaptation of a recipe we received in our CSA newsletter. It is adaptable to several different kinds of vegetables. Spinach can be substituted for the chard, and additional veggies could be added based on your tastes, such as green beans or mushrooms. Ingredients:
2 tablespoons canola oil |
1 onion, chopped |
2 garlic scapes, chopped or 2 garlic cloves, minced |
1 bunch swiss chard, stems removed and leaves chopped |
8 eggs |
12 ounces evaporated milk |
1 teaspoon salt |
2 frozen deep dish pie shell |
2 cups cheddar cheese, grated |
15 ounces diced tomatoes, drained well |
1/2 cup fresh peas, blanched |
2 tablespoons fresh basil, chopped |
1 -2 tablespoon fresh dill, chopped, to sprinkle on top of pies |
Directions:
1. Preheat oven to 400 degrees.
2. Heat oil in large skillet over medium heat.
3. Add onion and garlic, cook, stirring occasionally, until tender.
4. Add chopped chard to pan and cook, stirring often, until wilted.
5. Remove from heat.
6. Beat together eggs, milk, and basil.
7. Place greens and onions mixture into pie shells. Sprinkle with peas, and top with tomatoes.
8. Carefully pour egg and milk mixture into pie shells over vegetables.
9. Top with grated cheese and sprinkle with dill.
10. Bake at 400 degrees for 30-40 minutes, until pies no longer jiggle in the center.
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