Simple Swiss Chard Pie Recipes

This makes not only a delightful main course for a simple and light lunch but a great addition to any menu that includes grilled chicken or fish. The cottage cheese gives the filling a delicious tangy taste.
 

Makes 6 to 8 servings
 

Pastry dough for 1 crust 9 inch pie, prepared or homemade
1 tablespoon butter
2 pounds Swiss chard, stemmed (stems reserved for another use) , leaves chopped
½ cup grated Gruyere cheese
½ cup cottage cheese, or skim milk ricotta
3 large eggs, beaten
1 cup half and half
Pinch nutmeg
Salt and freshly ground black pepper to taste
 

Preheat the oven to 450 F
 

Roll out the pastry dough and line a 9 inch pie plate making a fluted rim. Bake the pie shell lined with parchment paper and weighted with dried beans for 6 minutes. Remove the paper and beans and cool the shell.
 

Melt the butter in a medium size kettle over medium heat. Add the chard leaves and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove the kettle from the heat and cool.
 

Spread the grated cheese over the bottom of the partially baked pie shell. In a blender, combine the cottage cheese, eggs, half and half, and nutmeg. Blend just until well mixed and season well with salt and pepper.

Stir the cottage cheese mixture into the cooked chard and pour this mixture into the pie shell. Bake for 15 minutes, reduce the oven temperature to 350 F. bake until the center is set and a knife inserted into the middle comes out clean, about 15 minutes longer. Cool 5 minutes. Cut into wedges to serve with this simple vegetable recipes.
 

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