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Chard and Cheese Pie


Posted the22/09/2009 By Random's Window (Visit website)

(5.00/5 - 1 vote)


Last night I made a delicious recipe from Laurel's Kitchen. Chard and cheese pie, and it was oh so good. Really, though, every recipe I've made from Laurel's Kitchen has been great. I HIGHLY recommend that book!
Chard and Cheese Pie
Laurel's Kitchen
1 and 1/2 bunches swiss chard (I used 2 full bunches, totaling 2.5lbs)2 c. low-fat cottage cheese2 eggs beatenjuice of  1 lemon1/2 t. salt1/2 c. whole grain breadcrumbs paprika (Optional) chopped chives


Preheat oven to 350 degrees F.

Beat together cottage cheese, eggs, lemon, and salt.

Wash chard and remove stems, then chop into bite sized pieces. Next cook chard quickly in a heavy pan with no added water, stirring constantly until wilted.

Stir in 1 cup of cottage cheese mixture.

Put chard in a greased (I forgot to grease the pan, and it didn't stick even a bit) 8 x 8 pan and press down firmly with fork.

Spread remaining cottage cheese mixture evenly over top.

Sprinkle with bread crumbs and paprika.

Bake 30 min/until set

Let stand several minutes before cutting into squares and serving.
Laurel's Kitchen also says " for a refreshing summertime supper, chill and serve with garnish of crumbled bleu cheese, sliced tomatoes, and minced parsley."
When I made my pie, I didn't have paprika, so instead I lightly sprinkled on some red pepper flakes and (if I remember correctly) basil. For the breadcrumbs, I made my own by tosting a single slice of ezekiel sprouted grain sesame bread and then ripping/crumbling it over top.




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