Chard & Shiitake Pie

This is a favorite weeknight meal (using a frozen whole wheat crust). I have been playing with this recipe for a few seasons now and I really like how veggie dense it is rather than super eggy or cheesy. I don’t always add the cheese if I don’t have it on hand and it tastes equally great. Same is true for the mushrooms. From the Oxbow archive.

• 1 Onion, chopped
• 1 Garlic clove, minced
• 2 T Butter
• 1 bunch Chard, stems minced and leaves chopped
• 6 Shiitake mushrooms, chopped
• 6-8 Eggs, depending on size
• 1 C Shredded Gruyere (optional)
• 1 tsp Sea salt
• Freshly ground pepper
• 1/2 tsp Spanish paprika
• 1 Pie crust

Heat oven to 400°F.

Brown onion and garlic in butter over med-low heat, stirring occasionally, 10-20 minutes, the longer you brown them the sweeter they will get.

Add the shiitakes and minced chard stems, cook for about 5 minutes then add the leaves to pan and cook down until wilted about 3 minutes. Remove from heat and allow to cool a little.

Beat eggs in a bowl; mix in cheese, salt. Add a little bit to of the chard mixture at a time to incorporate it w/out cooking the eggs. Pour into pie crust; bake until knife inserted into them comes out clean, 30-40 mins.