Swiss-Chard Parmesan Pie

October 2007
Swiss-Chard Parmesan Pie

by 3 people

add your rating

Add a comment

Cut costs—not flavor—with this budget-friendly meal.

Makes: 4 servings

Prep: 25 mins

Cook: 45 mins

  • 2 pounds Swiss chard, stems and thick ribs removed
  • 8 large egg yolks
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese
  • Salt and pepper
  • Crusty Italian breadsliced, toasted and buttered
  1. Preheat the oven to 350 degrees . Grease a 9-inch pie pan and set aside. In a large saucepan of boiling salted water, cook the chard until softened, about 2 minutes. Drain in a colander, pressing down to release the excess liquid. Transfer the chard to a food processor and pulse until coarsely chopped.
  2. Transfer the chard to a large bowl and beat in the egg yolks, cream and parmesan until combined; season with salt and pepper. Scrape the mixture into the prepared pan and bake until set, about 45 minutes. Slice and serve with the toast.
Tip Top this
  • Place a fried egg on each slice of pie.