1 yellow onion, chopped
3-4 cloves garlic (or 4-5 garlic scapes)
1 bunch swiss chard- washed, spun dried and medium chopped
Olive oil
1 tsp kosher salt
8 eggs
2 cups milk or half+half
2 cup feta cheese (crumbled)
8 oil packed sundried tomatoes- finely chopped
2 pie crusts (we use the frozen ready-made ones)
2T fresh chopped dill (optional)
In a saucepan over medium heat, heat 2T oil and then add onions and garlic. Cook until very tender and slightly browned. Add chopped chard and salt (and a little fresh ground pepper if you like). Cook until nicely wilted. Remove from heat.
In a bowl- whisk together eggs and milk.
In the bottom of the pie crusts, spread the cooked greens mixture. Top with the cheese. Carefully pour egg mixture evenly into both. Top with chopped sundried tomatoes. (top with dill if you’re using it)
Bake at 400* for about 30-45 minutes, until the pie is cooked through and nicely browned on the top.
To make one pie- divide recipe in half
I’ve also done the above recipe where instead of the feta I’ve used cheddar and added crumbled bacon as well. My kids prefer that one- I love this one
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