Feed your family a healthy and beautiful spring Swiss Chard Pie with Gruyère for dinner tonight. This pie only takes 15 minutes to prep and is ready to serve in less than an hour!
Spring Swiss Chard Pie With Gruyère
This is such an easy and delicious pie to make that you’ll want to add it to your weekly dinner rotation!
Spring is in full swing which means herbs and vegetables like swiss chard are looking gorgeous! I love cooking with seasonal produce because they are at their peak in terms of flavor and are usually more affordable than those out of season.
A pound of Swiss chard costs around two to three dollars which is enough to make a gorgeous pie like this one. It’s also quite filling!
Making something like this spring Swiss Chard Pie With Gruyère is a great way to hide vegetables if your kids aren’t too keen on them.
They won’t be able to tell they are munching on garlic, onions, Swiss chard and red bell peppers. Instead, they’ll think they are eating something meaty and comforting.
My husband was convinced there was ground meat in it and had to dissect a piece to see with his own eyes that there wasn’t!
Pies and quiches are usually staple foods for lunch or brunch but I personally enjoy serving this spring Swiss chard pie for dinner. Next to a simple frisée salad with lemon and olive oil, it makes a beautiful, lighter and healthier dinner option.
Other lighter and healthier dinner recipes:
- Chicken chop suey
- Hearty Tuscan soup
- Baked general Tso chicken
- Summer turkey meatloaf
- Vegetable ricotta pie
Did you like this Spring Swiss Chard Pie With Gruyère Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Spring Swiss Chard Pie With Gruyère
Feed your family a healthy and beautiful spring Swiss chard and Gruyère pie for dinner tonight. This colorful pie only takes 15 minutes to prep and is ready to serve in less than an hour!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: French
- One 9-inch deep dish pie crust
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (minced)
- 8 fillets anchovies, roughly chopped (optional)
- 1 medium onion (thinly sliced into half moons)
- 1 red bell pepper, thinly sliced into sticks (julienned)
- 1 pound swiss chard (chopped, stems and leaves)
- 2/3 cup partly skimmed ricotta
- 4 large eggs (whisked)
- 1/2 cup good Gruyère cheese, grated (or you can substitute with Comté or Beaufort cheese)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Bake crust according to directions on the package (you usually have to thaw it first and bake it for 10-15 minutes before you can fill it with ingredients).
- Preheat oven to 350ºF.
- In a large pan over high heat, add olive oil, garlic, anchovies and onions. Cook for 3-4 minutes, until onions have soften and are translucent.
- Add bell peppers and swiss chard, stir and cook for 5 minutes, until tender. Turn the heat off, transfer to a plate and let the vegetables cool to room temperature. You can speed up the process by putting them in the freezer for 5-7 minutes (make sure you use a timer so you don’t forget them!)
- In a large mixing bowl, add ricotta, eggs, Gruyère, salt and pepper. Mix well.
- Add cooked vegetables and mix well.
- Pour mixture into the pie crust and bake in the oven for 40-50 minutes.
- Serve hot or cold (with hot sauce or ketchup – optional).
This Spring Swiss Chard Pie With Gruyère Is:
Very high in vitamin A
Very high in vitamin C
Keywords: recipe, pie, brunch