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
- 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
- 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!