Rainbow chard and leek pie

Egg pie

This summer has been plentiful. Between our CSA box, a family friend’s generous garden share, and my in-laws’ new garden, we have greens coming out of our ears! Here is a recipe that utilized a couple of leeks and a bunch of rainbow chard. The recipe is adapted from Greenkitchenstories.com and I just used whatever was in the fridge.

If you are not sharing in this bounty, try going for a walk. There are so many fruits blossoming right now, you may be able to forage something fresh! Or I highly recommend Growing Washington’s Local Choice Food Box!

Yamas!

Rainbow Chard and Leek Pie

For the crust:

  • 1/3 heaping cup almond flour
  • 1/2 heaping cup spelt flour
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 3 tbsp coconut oil
  • 3 tbsp ice water

For the filling:

  • 4 eggs
  • 1/3 cup parmesan cheese
  • Dash of chili powder
  • 1 tbsp red pepper flakes
  • Large bunch of rainbow chard
  • 2 small leeks
  • salt and pepper
  • olive oil

For the crust, mix all dry ingredients in a large bowl. Add the water and coconut oil and combine with hands. Gather into a ball and cover with cling wrap. Refrigerate for 30 mins.

While the dough chills, roughly chop the chard and leeks, sauté in olive oil for about 4 minutes or until soft. Salt and pepper the vegetables after they have softened. Mix the eggs with the cheese and seasoning. When the vegetables are done, add the vegetables to the egg mixture.

Preheat the oven to 350 degrees F, press the dough into a 9-inch tart pan. Prick the bottom with a fork and bake for 10 mins. Take the crust out and turn the oven down to 325 degrees F.

Add the egg and vegetable mixture to the crust and spread evenly. Place back into the oven and bake for 30 minutes or until edges are golden brown and middle is set.

This recipe is very easy to modify. Any type of cheese or vegetable would be great, as well as changing the type of flour in the crust.

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