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