One of the things that has happened as a result of me giving up meat, is that my wife has sought out new recipes. Coming home from the grocery store and hearing her say I got you some swiss chard for a recipe I found certainly perked my ears up. This is one that she found via
Life as Mom blog and whipped up this afternoon for dinner.
*Note* I am sure you could make this vegan by substituting canned coconut milk for the heavy cream, unsweetened applesauce or egg replacer for the eggs, and extra-firm tofu overnight in lemon juice and minced garlic for the feta cheese
Ingredients
- 1 unbaked pie crust, placed in a tart pan and chilled
- 2 cups sauteed greens (We used Swiss Chard)
- 1/3 cup feta cheese crumbles
- 2 eggs
- 2/3 cup heavy cream
- salt and freshly ground pepper, to taste
Instructions
- Preheat the oven to 375 °
- Place the tart pan on a baking sheet to catch any drips. Sprinkle
the greens in the pie shell. Sprinkle the feta cheese over the greens.
- In a small mixing bowl combine the eggs and cream. Season to taste. Pour the egg mixture over the cheese and greens.
- Bake in the oven for 45 minutes or until set.
- Serve hot or at room temperature.
Preparation time:
10 minute(s)
Cooking time:
40 minute(s)
Number of servings (yield): 8
