Swiss Chard Pie

from CSA member, Melanie

1 bunch swiss chard, with stems
1 onion
1 eggs
1 cup milk
1 tablespoon olive oil or butter
salt and pepper to taste
1/2 cup of grated cheese, any kind I usually use feta
1/4 cup of crumbled bacon
prepared pie crust (optional)

Heat oven to 375°F. Rinse chard and strip leaves and stem. Set the leaves aside and don’t dry the leaves you will want a little water on them for steaming. Chop the ribs and stems into small pieces. Dice a medium onion. Heat oil in skillet and cook onion and stems in oil for 5 minutes, stirring occasionally. Slice the leaves into strips and add leaves to pan with whatever water remains on the leaves. Cook over medium heat until chard leaves wilt completely, about 5 minutes. Add a tablespoon or two of water, if pan goes dry. While chard cooks, mix together milk, egg, salt and pepper. Put wilted chard into oiled dish. or put wilted
chard mix over a uncooked prepared pie crust. Pour the egg mixture over, pressing chard down into the eggs. Spread grated cheese on top. Bake until the center is set, about 20 to 30 minutes. Feel free to add other veggies to the pie, such as tomatoes, garlic, summer squash, broccoli.

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