Adapted from a recipe submitted by Keeferop to Food.com. Changes include the addition of garlic and basil, one more egg and the correction of the spelling of wisk. Serves 6-8 .
- 1 tablespoon olive oil
- ½ sweet onion, chopped
- 1 bunch Swiss chard
- 2½ cups shredded cheese
- 4-5 eggs, See Commentary below
- 1 cup skim (or whole) milk or less, see Commentary below
- 2-3 cloves garlic, chopped
- 1/4 cup or more Chopped fresh basil
- salt
- pepper
- Preheat the oven to 350 degrees F.
- Wash and dry the Swiss chard. Cut off the very ends of the stems. Roughly chop the chard, stems and leaves separately .
- Add onion and Chard stems to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
- Add garlic and stir for about 30-60 seconds, then add chard leaves in batches, stirring until all are wilted.
- Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! use Swiss, Cheddar, Parmesan, or a combination.
- Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
- Pour into a pie dish that has been sprayed with nonstick cooking spray, or thinly coated with olive oil.
- Bake for 50-55 minutes or until golden brown and no liquid seeps when you poke it with a knife.
Commentary
The original recipe calls for 4 eggs and 1 cup of milk. I found that it had liquid seeping, even when the top was brown so last time I tried with 5 eggs and cut back the milk to just over 3/4 cup.
