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For Meatless Friday, Carolyn Astfalk created a new recipe using fresh vegetables from the farmer's market.

Swiss Chard Pie

2 Tbsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 bunch of Swiss chard, trimmed and chopped
6 eggs
1 tsp. salt
1 cup shredded Cheddar cheese
2 pie crusts

Preheat oven to 400 degrees F. Sauté onion and garlic in oil until soft. Add Swiss chard and cook until wilted.

In mixing bowl, beat eggs, salt, and cheese. Add Swiss chard mix. Pour into two pie crusts and bake 30 minutes or until a knife in the center comes out clean.

Spinach would make a suitable substitute for Swiss chard.

Leftovers, if you have any, reheat well for breakfast or lunch.

2020 0807 CAstfalk Swiss Chard Pie1

For #MeatlessFriday use farm-fresh vegetables for a hearty family meal. Recipe by @cmastfalk #catholicmom

Copyright 2020 Carolyn Astfalk
Image copyright 2020 Carolyn Astfalk. All rights reserved.