Swiss-Chard Parmesan Pie Susan H. Gordon   From Every Day with Rachael Ray October 2007 FOUR SERVINGS Prep Time: 25 min Cook Time: 45 min 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 bread—sliced, toasted and buttered 1. Preheat the oven to 350°. 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.

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