This is an easy and delicious appetizer or main course which uses a vegetable that for many people is seldom or never used… Swiss Chard. This “pie” doesn’t require a crust and once all mixed up, is simply poured into a greased baking dish and then baked off.
It is yummy cold, room temp or hot and freezes extremely well. I always make a big tray at the beginning of the summer and freeze so I know we always have something to take boating, to a last-minute party or picnic or for a trip to the beach. Cut it into 1” squares for appetizers or cut into larger sizes and serve with a nice crisp salad dressed with a Dijon-honey vinaigrette for the main meal.
This recipe is easily modified. Like sun-dried tomatoes, then add them, or you would rather use basil instead of dill… go for it. Try using fennel or asparagus and a different cheese. Use your imagination to make up your own combination. For a Gluten-Free option use Bob’s Red Mill GF Flour in the replacement of the All-Purpose Flour.
1 Cup Vidalia Onion, Chopped into ½” pieces
1 Cup Cubenelle Pepper, Chopped ½” pieces
15-20 Swiss Chard Leaves – stalks removed and chopped into approx. ½” pieces - Leaves chopped into approx. 2” pieces (no smaller) – When selecting swiss chard, do not use “red” variety (unless you want this dish to have a “pink” hue!)
2 teaspoons Garlic, Chopped
¼ Cup each Fresh Parsley & Dill, Chopped
1 Cup All-Purpose Flour
1 1/4 teaspoon Baking Powder
2 teaspoon Pink Himalayan salt
1 teaspoon pepper
1 1/4 Cup Whole Milk
3 eggs - beaten
1# Grated Comte or Cheddar Cheese
Method of Prep
Sauté onion, peppers, swiss chard stalks and garlic in 3T of Olive Oil till just soft. Cool.
Mix the flour, baking powder, salt, 4 oz of Olive Oil, milk and eggs together. Add to this the vegetable sauté, herbs, swiss chard leaves, and grated cheese. Mix with a spatula to combine well. The batter will be fairly thick
Pour into well-greased 9” X 13” Pyrex glass baking dish. Bake for 30-35 mins. Cool and cut into desired size squares. Enjoy!