3 big swiss chards leaves
1/2 onion
4 eggs
1/2 cup milk
1/2 cup soft unripened goat cheese
Nutmeg
Olive oil
Heat a pan with one tablespoon olive oil, add the chopped onion. Sautee for a few minutes.
Add the chopped leaves. Sautee on high heat for another few minutes, until the leaves are soft.
Spread over the pie crust.
In a bowl, beat the eggs with milk.
Add the goat cheese and mix again.
Season with freshly grated nutmeg.
Pour the egg mixture into the pastry and bake for 35 to 40 minutes, until the filling is set and the top is golden brown.
Allow to cool for 10 minutes before serving.
Delish!
Thanks to Kendra for being my guinea pig tonight!
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