Chard & Ricotta Pie

10 ingredients
5 steps

Ingredients

  • 1 3/4 lbs swiss chard
  • 1 tablespoon olive oil
  • 1 bunch green onion, cut into 1/4 in clices
  • 4 large eggs
  • 15 ounces contaimer part-skim ricotta cheese
  • 3/4 cup 1% low-fat milk
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

Directions

  1. 1
    Preheat oven to 350. Grease 9 1/2 pie plate (use a glass deep-dish).
  2. 2
    Clean chard well. Separate stems from leaves; cut off bottom 2 inches of stems. Slice stems thin and coarsly chop leaves.
  3. 3
    Using a 12 inch skillet, heat oil. When hot, add stems and stirring frequently until browned (about 5 minutes). Add onions, salt and pepper; cook 1 minute. Add leaves and cook about 5 minutes, sitrring frequently until wilted and any water is gone.
  4. 4
    Wisk together in a large bowl the eggs, milk, ricotta, parmesan cheese and cornstarch; then add chard mix.
  5. 5
    Pour into prepared pie plate. Bake 40 minutes or until knife inserted 2 inches from center comes out clean.

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