Ingredients:
1 cup whole wheat all purpose flour
1 bunch of Swiss chard, deveined & thinly chopped (Grow.Farm)
1 bunch baby carrots, peeled & shredded (Slice of Heaven Farm)
1 bunch green onions, chopped (Grow.Farm)
3 toes of garlic, minced
1/2 cup cold butter (Mauthe’s Dairy)
1 cup cream (Mauthe’s Dairy)
1 cup shredded cheese
4 large eggs (Slice of Heaven Farm)
1 tsp coarse kosher salt
1 tsp fresh ground black peppercorn
1/4 cup fresh parsley, chopped
Directions:
Preheat oven to 425 degrees F.
In a large mixing bowl, cut butter in small chunks into the flour, and work in with your hands until crumbly. Stir in the half of the cheese and add 1/4 cup of the cream. Toss until the mixture takes form. You can do this in a food processor if you like.
Place the mixture in a 9 or 10 inch pie pan, pressing it down into the bottom first, then up along the sides. You want it to have a somewhat even thickness. Prick the bottom of the shell with a fork.
Bake the shell for 10 – 12 minutes. Press down any bulges or bubbles with the bottom of a glass. When done, pull out of the oven and allow to cool on a wire rack.
Lower the oven temperature to 325 degrees.
Sautee green onions and garlic in a pan with a bit of butter until tender. Meanwhile, whisk eggs thoroughly, add the rest of the cream and spices, and whisk again. Place the sautéed green onions and garlic in a large mixing bowl, and add the egg mix. Stir in the Swiss chard, shredded carrot and fresh parsley.
Sprinkle the shredded cheese (save a little bit to top) on the cooled pie crust. Gently pour the egg mixture into the crust. Shake lightly from side to side on the table to settle the mix on the bottom. Top with the rest of the shredded cheese, and place in the oven.
Bake for 25 – 30 minutes, until the filling is set and firm. Remove from oven and allow to sit for 5 minutes before slicing and serving.
