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Prep
Difficulty
Easy
Time
Estimate
1 hour
1. Preheat the oven. Pinch together the pie crust.
2. Saute the chard and prepare the filling ingredients.
3. Pour into the pie crust and bake up. It can be served hot, warm or cool and on the go.
I love whipping a pie crust up in my food processor and rolling it out into this huge circle that gets stuffed, pressed and crimped in to a shell of a pie dish. We give directions for this, but also for an even simpler more intimate way of pressing the butter & flour magically into this “finger pressed” crust. After watching my mom do it so effortlessly & swiftly I am forever changed. That being said, if I want to make a crust fancy schmancy for a party I will still whip out my rolling pin and get crimping.
Saute up chard or other greens to stuff into this classic egg dish that can be served for breakfast, lunch, dinner, brunch, snacks, picnics, on-the-go… endless possibilities as it is tasty warm, cold and room temperature. Add cheese or another sauteed veggie or two as well, such as onions or even broccoli. Leave off the crust, simply rub the pan with a bit of butter or oil for a gluten-free, dairy-free, low-carb option.
