- Prep Time :
20 min - Cook Time :
35 min - Ready Time :
55 min
Servings
12 pieces
Ingredients
- 2 10" Yad Never Know pastry crust
- 1 bunch Rainbow Swiss Chard
- 1 small Onion Diced
- 2 clove garlic finely chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pinch salt and pepper to taste
- 10 large eggs
- 1 pint 10% cream
- 400 grams goat cheese crumbled
Directions
- Wash Chard in cold water, the best way to do that is in a bowl fill water and submerge the chard, swish around a bit and then let sit to settle out the dirt. Lift chard dump water and repeat process a couple of times till water is clean.
- Rough chop chard leaves and finely chop stems
- Heat pan on stove, add butter and oil, then add garlic, chard, onion and salt and pepper to taste. Saute until wilted and remove from heat.
- Crack eggs in bowl, add cream and whisk well. Add Chard mixture.
- In pie shells add crumbled feta and divide the egg mixture between shells.
- Bake in a 375 F preheated oven for 30-35 minutes.
- This makes a nice light summer meal served with a side salad
