From Asparagus to Zucchini: a guide to farm fresh, seasonal produce
1 onion, chopped 6 eggs
1 garlic clove, minced 1 cup shredded cheese
2 TBSP oil 1 tsp salt
1-bunch Swiss chard 2 piecrusts
Preheat oven to 400 F.
Heat oil in a large skillet, brown onion and garlic. Wash, trim and chop chard, add to pan and cook down until wilted and stems are tender. Beat eggs in a bowl; mix in cheese, salt and chard mixture. Pour into pie shells and bake 30-40 minutes or until a knife inserted into the center comes out clean. Makes 2 pies.