Sunday, March 17, 2013

Easy Greens Tart

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


  • 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


  1. Preheat the oven to 375 °
  2. 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.
  3. In a small mixing bowl combine the eggs and cream. Season to taste. Pour the egg mixture over the cheese and greens.
  4. Bake in the oven for 45 minutes or until set.
  5. Serve hot or at room temperature.
Preparation time: 10 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 8

Throwing in the Swiss Chard
Swiss Chard reduction

Crust making with mom's helper.

Layering in the  chard.

Add the feta

Next comes the mixture

Golden brown and waiting to be sliced.

Light, airy and tastes good.

1 comment:

Unknown said...

I am going to make this tonight. Our backyard chickens are finally starting to lay again and this sounds like a perfect celebratory meal. Thanks for the recipe!