Chard and ricotta pie

I love trying new recipes, but I also rely on some staples in the KCaE archives. So I’ve decided to occasionally repost some of the “classics” like this Chard and ricotta pie. I can’t believe I’ve been making this for more than four years! 

This is one that really comes in handy when I have a plethora of greens and eggs. It really works for any meal. Feel free to substitute other vegetables for the chard, and if you don’t have green onions then a regular ol’ white or yellow onion works just fine. You can make this in a pie plate or a muffin tin. The muffin tin works great for breakfast or snacks on the go.

Flashback: March 13, 2012

Pie for dinner!

Chard and ricotta pie
Source: Good Housekeeping
Serves: 4 main-dish servings (or about 18 individual “pies”)

Ingredients
1 large head Swiss chard
1 Tbsp olive oil
1 bunch green onions, sliced thinly
Salt and pepper
Red pepper flakes
4 large eggs
1 container (15 ounces) part skim ricotta cheese
3/4 cup low-fat milk
1/2 cup freshly grated Parmesan cheese
2 Tbsp cornstarch

Directions
1. Preheat oven to 350 degrees F. Grease 9 1/2-inch deep-dish glass pie plate (or muffin tins).

2. Cut off and discard bottom 2 inches of Swiss chard stems. Separate stems from leaves; thinly slice stems and coarsely chop leaves.

3. In 12-inch skillet, heat oil on medium-high until hot. Add sliced stems and cook 4 minutes or until tender and lightly browned, stirring frequently. Add green onions, 1/4 teaspoon salt, 1/4 teaspoon coarsely ground black pepper, and red pepper flakes (to your taste), and cook 1 minute. Gradually add chopped leaves, and cook, stirring, until wilted and water evaporates, about 5 minutes.

4. In large bowl, with wire whisk or fork, mix eggs, ricotta, milk, Parmesan, and cornstarch until blended. Stir in Swiss chard mixture.

5. Transfer mixture to pie plate (or muffin tins). Bake pie 40 minutes or until knife inserted 2 inches from center comes out clean. Bake about 13 minutes if using muffin tins.

6. Enjoy!