Swiss Chard Cheese Pie

Swiss Chard Cheese Pie

John Smith

Swiss Chard Cheese Pie

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 a 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 replacement of the All -Purpose Flour.

Ingredients:

  • 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 “pink” hue!)
  • 2 teaspoons Garlic, Chopped
  • 3 Tablespoons O’Live A Little’s Scallion or Traditional Extra Virgin Olive Oil
  • 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
  • 4 oz O’Live A Little’s Scallion or Traditional Extra Virgin Olive Oil
  • 1 1/4 Cup Whole Milk
  • 3 eggs - beaten
  • 1# Grated Comte or Cheddar Cheese

Method of Prep:

  1. Sauté onion, peppers, swiss chard stalks and garlic in 3T of Olive Oil till just soft. Cool.
  1. 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
  1. Pour into well -greased 9” X 13” Pyrex glass baking dish. Bake for 30-35 mins. Cool and cut into desired size squares. Enjoy!