Prep Time: 15 minutes
Cooking Time: 55 minutes
This is a great vegetarian dish. Also great for breakfast or brunch and is fairly low in calories.
1 pie crust dough, 9 inch Pillsbury or any
1 tablespoon olive oil
1/2 pounds chard, Swiss, chopped, about 1/2 large bunch
1/2 onion(s), medium, chopped
1/2 cup cheese, Gruyere or Swiss, grated
4 egg(s), large
1 cup milk, whole
1 pinch nutmeg, ground
1 pinch mustard, dry
1/4 teaspoon salt
1/8 teaspoon pepper, black, ground
Preheat oven to 350 degrees and bake pie crust according to package directions. Meanwhile, heat oil over medium heat and stir in onion for 2 to 3 minutes. Add chard and cook for 2 to 3 minutes or until wilted. In a colander, drain and squeeze as much liquid as possible from the chard with the back of a spoon. Arrange chard and then cheese onto pie crust. In a medium bowl, mix together eggs, milk, mustard powder, nutmeg, salt and pepper. Pour mixture over the chard. Bake for 40 to 45 minutes or until the mixture is set. Let stand for 15 minutes before serving. Serve warm or at room temperature.
Per Serving About: 290 calories, 19 g fat, 8 g saturated fat, 0 g trans fat, 10 g protein, 21 g carbohydrates, 1 g dietary fiber, 450 mg sodium