Ingredients
1 Bunch green or red chard (Steamed and chopped with excess water removed)
1 package Pillsbury piecrust
1 package of Muenster cheese, sliced (about 10)
1 large red onion, chopped
2 cloves garlic, chopped
5 eggs, raw
Lemon pepper seasoning and salt to taste
2 tbsp olive oil
Turbinado or regular sugar
Directions
Sautee garlic and onion in olive oil. Add cooked chard and simmer uncovered to dry the mix.
Add salt and lemon pepper to taste.
Preheat oven to 375F. Line a tart pan with 1 piece dough. Prick with fork. Bake for 10 min.
Fill with chard. Make 5 wells in the chard for the eggs. Ladle the raw eggs into the wells. Place cheese slices on top. Cover with dough and press edges all around to seal the pie. Prick with fork and sprinkle with sugar.
Bake for 30 minutes.
Serves 4-6 people
Implements
10” tart pan with removable bottom
1 Bunch green or red chard (Steamed and chopped with excess water removed)
1 package Pillsbury piecrust
1 package of Muenster cheese, sliced (about 10)
1 large red onion, chopped
2 cloves garlic, chopped
5 eggs, raw
Lemon pepper seasoning and salt to taste
2 tbsp olive oil
Turbinado or regular sugar
Directions
Sautee garlic and onion in olive oil. Add cooked chard and simmer uncovered to dry the mix.
Add salt and lemon pepper to taste.
Preheat oven to 375F. Line a tart pan with 1 piece dough. Prick with fork. Bake for 10 min.
Fill with chard. Make 5 wells in the chard for the eggs. Ladle the raw eggs into the wells. Place cheese slices on top. Cover with dough and press edges all around to seal the pie. Prick with fork and sprinkle with sugar.
Bake for 30 minutes.
Serves 4-6 people
Implements
10” tart pan with removable bottom
