Make-Ahead Rustic Swiss Chard Pie

  • Prep Time 15 min
  • Total Time 1 h
  • Serves: 8

Ingredients

  • 2 tbsp olive oil 30 mL
  • 1 large bunch Swiss chard, stems removed, leaves coarsely chopped
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • ½ tsp salt 2 mL
  • pinch of hot pepper flakes
  • ½ cup ricotta cheese 125 mL
  • 2 eggs, divided
  • 1 tbsp honey 15 mL
  • 2 tsp finely grated lemon zest 10 mL
  • 1 tbsp lemon juice 15 mL
  • 2 oz Brie, cut into ½ in. (1 cm) cubes 60 g
  • 1 refrigerated rolled pie crust (7 oz/200 g)

Directions

  • Step 1

    Heat oil in large skillet over medium heat. Cook Swiss chard, onion, garlic, salt and hot pepper flakes about 10 min., or until onions are soft and Swiss chard is wilted. Remove from heat to cool completely.

  • Step 2

    Meanwhile, preheat oven to 200°C (400°F). Mix ricotta, 1 egg, honey, lemon zest and lemon juice into Swiss chard mixture. Fold in Brie cubes.

  • Step 3

    Place pie crust on parchment-lined baking sheet. Spread filling onto pie crust, leaving 2 in. (5 cm) border around the edge. Fold pie crust border over the edge of the filling, making several small tucks, to shape into a round, rustic pie. Beat remaining egg with 1 tbsp (15 mL) water; brush onto border.

  • Step 4

    Bake on lowest rack 30 min., or until pie crust is golden brown and filling is set. (Make-Ahead: Pie can be baked up to 1 day in advance, cooled, covered and kept chilled. Reheat in 180°C (350°F) oven about 25 min., or until hot. Serve warm or at room temperature. Cut into small wedges as an appetizer or serve for lunch with a fresh green salad.

Tip

Chop Swiss chard stems and to soups and stews.

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Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe):
  • Calories 250
  • Fat 16 g
  • Saturated Fat 5 g
  • Carbs 19 g
  • Sugar 5 g
  • Protein 7 g
  • Cholesterol 60 mg
  • Fibre 1 g
  • Sodium 470 mg