| Cuisine: American | Type: Tart | Serves: 4 to 6 |
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Source:
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Tasting Colorado cookbook |
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Attributes:
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Book |
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Comments:
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This recipe comes from the Mariposa Lodge in Steamboat Springs, Colorado |
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Serving Suggestions:
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Ingredients:
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2 tbs. extra-virgin olive oil 1/2 medium sweet onion, chopped 1/4 cup chopped, cooked Swiss chard 1 garlic clove, minced 1 pie crust to fit a 9-inch deep-dish pie pan 2 cups shredded Gruyère cheese, 2 tbs. reserved 5 large eggs 1 cup whole milk 1/8 tsp. hot sauce 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 1/8 tsp. garlic powder |
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Instructions:
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1. Preheat the oven to 375°F. Keep the olive oil in a medium skillet over medium-high heat and add the onion; cook until slightly softened, about three minutes. Add the Swiss chard and garlic and sauté for another 1 to 2 minutes. 2. Fit the pie crust into a 9-inch deep-dish pie pan and sprinkle the cheese evenly over the bottom of the crust, reserving 2 tablespoons. Spread the Swiss shard mixture over the top of the cheese. 3. Combine the eggs, milk, hot sauce, salt, pepper, and garlic powder in a large bowl and beat together. Pour the egg mixture over the top of the Swiss shard mixture and sprinkle the reserved cheese over the top. 4. Bake, uncovered, until eggs are set and the top is a light golden brown about 45 minutes. |
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Related recipes:
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None |
2026-09-22