Swiss Chard Pie
Tourte de blette à la Niçoise is one of the most common brunch pastries in the south of France. These versatile greens filled pies can be creatively filled with colorful rainbow chard, kale, collard greens, and a variety of cheese or pre-cooked meat. This doesn’t rise quite like a quiche but, isn’t as flat as an omelet. The dense pie is generally accompanied with herbed tomatoes or fresh green salad.
- Serves
- 6
Directions
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Press one pre-made pastry crust into a 10-inch quiche or pie pan, giving it a slight overhang. Save the second for the lid.
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Pre-heat the oven to 350 F⁰
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In a large pot, heat oil. Add shallot, garlic, herbs and pepper flakes. Cook for one minute.
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Deglaze with lemon juice, scraping the pan.
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Add Swiss chard and cook until fully wilted. Season with salt and pepper.
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Remove from heat and let cool.
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In a separate bowl, whisk together eggs, cheese, flour, salt and pepper.
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Stir in cooled Swiss chard mixture.
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Pur the filling into crust.
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Position the second pastry dough across the top, crimping it to the overhanging edge of the base, encasing the pie in the pastry dough.
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Using a sharp knife or scissors, make a few decorative slices in the top of the dough to allow steam venting.
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Lightly brush the surface of the pastry dough with egg wash.
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Bake until golden, about 40-45 minutes.
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Serve hot or room temperature.
From Shawnie's class “French Country Brunch”
