Silverbeet (Swiss Chard ) Pie Aka " Grass Pie"
photo by Jubes
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 prepared pie crust (9 inch or 23 cm pastry shell)
- 1 garlic clove, finely sliced (or crushed)
- 1 leek, sliced and chopped
- 1 tablespoon olive oil
- 1 bunch silver beet
- 4 large eggs or 5 smaller eggs, whisked lightly
- 1 cup smooth style light ricotta cheese
- 1⁄2 cup shredded light cheddar cheese or 1/2 cup grated light tasty cheese
- 1⁄4 teaspoon cracked black pepper
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cracked black pepper
- 1 large tomatoes, sliced into rounds
directions
- Heat oven to 400°F ( 200°C ) 15 to 20 degrees less if using a fan-forced oven.
- Heat the olive oil in a non-stick frypan and add the garlic and chopped leek. Cook on a gentle to medium heat until the leek has softened. Set aside to cool.
- Remove the course stems from the silverbeet and just use the green leaves. Chop them roughly and add the whole bunch to a large saucepan. Add 1 cup of water. Cook over a medium heat with the lid on until the spinach has steamed and wilted down. Do not overcook the spinach- it should only take a few minutes to this point.
- When the silverbeet has wilted - strain it as much as possible and place on a clean tea-towel. Wrap the silverbeet in a clean tea-towel and squeeze out as much liquid as possible. Chop the silverbeet finer if desired and add it to a large mixing bowl.
- Add the cooked leek mixture, eggs, cheeses, salt and pepper to the silverbeet. Mix and pour into the pie shell.
- Decorate with the sliced tomato and sprinkle over some more cracked black pepper and salt.
- Bake in the oven approx 40 minutes or until set through. Remove from the oven and allow to rest for 5-10 minutes before serving. Serve with a salad or more veggies on the side.
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Reviews
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Yum!! I was looking for a new way to prepare chard, and this was a real winner for us. And...gasp!...my kids ate it, too! I'm sure it had nothing to do with me telling them that people who eat rainbow chard can see rainbows better ;). I agree that the chard needs to be squeezed well; I did and the egg mixture was moist enough I can see how any more liquid could cause a problem. I made this with I'mPat's shortcrust pastry recipe and strained/pureed cottage cheese for the ricotta. Thanks for posting!
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We had this for dinner tonight and it was so yummy! Even my kids ate it [GASP]!!! Hubby made a silly comment about "where's the meat?" lol But he really enjoyed it too. I think I needed to squeeze the silverbeet a little more, as I ended up with a bit of liquid after i cut it. That was easily fixed with some paper towel, but yeah, anyone who makes this..pay attention to the step that says to squeeze the silverbeet! I didn't take a pic, because I love the one already shown. Great recipe, and one I'm actually planning on making again for a brunch party in a couple of weeks!
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free