2 hours ago
Tuesday, June 25, 2013
Yesterday, I harvested a huge bunch of rainbow chard and the last of the spinach from the MCG.
What the heck am I going to do with all of it, besides give it away to neighbors?
Well, I had a frozen pie shell in the freezer (where else would a "frozen" pie shell be?).
I put ALL of the leaves in a pot and covered them for a few moments, just to steam.
I squeezed out the excess liquid and the large amount of greens whittled down to practically nothing.
Amazing how an entire row of leafy plants could now fit in my hand.
Just enough to fill a 9" pie dish.
I don't expect you to have homemade onion bacon jam on hand, but if you do, then swipe the bottom of the shell w/ the jam (you can also cook some bacon and crumble it instead).
Mix 3 eggs w/ 1/3 cup of heavy cream and add to the cooked, cooled greens in a large bowl.
Season w/ salt & pepper.
I used 3 oz. of Jarlsberg cheese, which I cut into small cubes. You can use Swiss or Gruyere too.
Add the cheese to the greens and custard in the bowl.
Pour mixture into the bacon lined pie shell and bake at 350F for 40 minutes until set.
Delicious way to use up your garden's bounty.