Ruby chard, with its deep red stems and dark green leaves, adds gorgeous color to cheese-and-egg pie. Stud the edges with cherry tomatoes for a jeweled effect. Health-wise, chard is high in vitamins A, E and C and its minerals are more easily absorbed into the system than they are from spinach.
Be sure to let the baked pie stand for 10-15 minutes before serving it—it firms up a bit and tastes better when it’s not piping hot. It’s also great at room temperature, making it a perfect “leftovers” lunch.
1. Heat oven to 350 degrees. Heat butter in large skillet over medium flame. Add shallots or onions and cook until nearly tender. Add chard stems; cook 2 minutes. Add leaves and continue cooking until wilted. Season with salt and pepper. Cool.
2. Beat eggs and milk in a bowl. Stir in cooked chard and Swiss cheese. Sprinkle Parmesan over crust bottom. Gently pour in egg mixture. Arrange cherry tomato halves cut side down around outer rim. Bake until just set, 45-50 minutes. Let stand 10-15 minutes before slicing.
Note: Sweeter than most greens, chard is very similar to spinach in style and use. But unlike spinach, chard is a three-season vegetable. It’s like the Energizer Bunny: long after a crop of spinach has bolted in the garden, chard keeps going and going. You can plant it early and eat the thinnings through spring. By July the ribs are fully developed, and they remain edible until it frosts. What’s more, the entire chard plant is usable--and beautiful. This recipe calls for ruby chard, but plain or rainbow chard (the kind with multi-colored stems) may be substituted.
Copyright by Terese Allen