Yummy Swiss Chard Pie and Minted Carrots with Salad

Yummy Swiss Chard Pie (sort of like Quiche) but with ham, cheese and tomatoes, and Honeyed Carrots with Fresh Mint

Over the summer, we have had some encounters with quiche-like dinners that have ranged from really good to really not so good.  Our last egg-pie type dinner was rather gag-inducing, and neither brassicas nor eggs have been treated the same ever since.  Yet, in our usual state of affairs, we returned to an old favorite with a new twist.  Asparagus to Zucchini (our cookbook of the month) provided this recipe, a surprising winner in the house.  With a refreshing but seasonally appropriate salad and a cozy dessert, we were all set!

Yummy Swiss Chard Pie: (serves 4-6)

  • 1 tbsp of oil
  • 1/2 lbs potatoes, shredded
  • 2 onions, chopped
  • 1 clove of garlic, minced
  • 3 tbsp chopped chives
  • 1-2 bunches of swiss chard
  • 2 tomatoes
  • 4 eggs
  • 1/2 cup of half and half
  • 1/2 cup shredded italian-like cheese, like parmesan or whatever really floats your boat (we use Narragansett Creamery’s Atwell’s Gold)
  • 1 tsp of salt
  • pepper
  • 1/2 lbs of ham, chopped
  1. Preheat oven to 400.
  2. Grease a baking pan.
  3. Shred potato.
  4. Spread potato on bottom of baking pan.
  5. Bake for about ten minutes.
  6. Cook onion and garlic in oil until translucent.
  7. Add swiss chard and cook.
  8. Separately beat half and half, eggs, chives, salt and pepper together.
  9. Mix ham with swiss chard mix.
  10. Pour swiss chard ham mixture on top of potato in the baking pan.
  11. Layer shredded cheese on top.
  12. Layer tomatoes on top.
  13. Pour egg and half and half mixture on top.
  14. Bake at 400F for 30-40 minutes.

Apple and Fennel Green Salad with Appalachian Naturals Cranberry Sauce for Dressing.

Apple Butter and Caramel filled turnover with Maples Spiced Pumpkin Sorbet.

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