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2 35cm (14") round leaves of puff pastry
Cook the Swiss chard, with or without the stems. You may do it in the microwave, or in a micro bag, and it's easier and faster. When cooked, chop.
Chop the onion and sauté it with the oil, add the Swiss chard, salt, pepper, nutmeg, and cook for a few minutes. Then add 1 egg to mix it all. If you want, add at this stage the chopped cheese.
Brush the bottom of the pan with oil and put one leave of pastry on it (the bottom and the sides). Add the vegetable mix and do 4 holes in which you put 4 raw eggs. Cover with the other pastry leaf.
Beat the last egg and brush on top. Sprinkle with sugar. Bake in a preheated oven for about 50 minutes in medium temperature.
Posted by Marianne Kauffmann
Nutritional Info Per Serving: N/A
3 Swiss chard packages
1/4 cup oil
1 onion
Salt
Pepper
Nutmeg
6 eggs
1/2 cup chopped cheese (optional)