Rainbow Chard Pie

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Rainbow Chard Pie
Prep Time
15 mins
Cook Time
1 hr
Yield
6-8 servings
Recipe by: Sherry Ricci, EB Recipe Contest Winner

Sherry's "Over the Rainbow" Chard Pie is a great dish as an entree or even as a side with a fresh salad.

Ingredients

  • 6 Eggland's Best eggs
  • 2 cups purple potatoes (or red potatoes), shredded
  • 2 green onions, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon granulated garlic
  • 1/4 cup flour
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • 1 shallot, chopped
  • 2 bunches rainbow chard, chopped
  • 1 1/2 cup fontinella cheese, shredded
  • 1 cup half and half, fat free
  • 2 tablespoons fresh oregano, chopped
  • 1/2 cup panko bread crumbs

Nutrition

Serving Size
1 Serving
Calories
247
Fat
13g
  Saturated Fat
7g
Cholesterol
155mg
Sodium
406mg
Carbohydrates
19g
Dietary Fiber
2g
Protein
12g
Preparation

Preheat oven to 400 degrees F

Spray a 9-inch deep dish pie plate with non-stick spray and set aside.

Combine potatoes and green onions with salt; press mixture through a colander to remove any liquid.

In a large bowl, mix 1 egg, flour and pepper until combined; add potato & onion mixture and blend well; press into pie plate to form a crust.

Brush crust with 1 tablespoon of olive oil and bake for 30 minutes.

While crust is baking, heat remaining olive oil in a large skillet over medium heat; saute red onion, shallot and chard until soft; set aside when done.

In a large bowl, mix remaining 5 eggs with half and half, chopped oregano and 1 cup of the shredded cheese.

When crust is done, remove from oven and spread chard mixture evenly in dish; gently pour egg mixture into the dish and top with remaining cheese and panko.

Bake at 375 degrees F for 30 minutes; when finished, remove from oven and cool for 10 minutes before serving.

Filed Under: Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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