Provider Farm

From our fields, for your family

Greens pie

A fairly flexible dish that is super delicious and easy to make.
  • One 9-inch deep dish pie crust
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (minced)
  • 1 medium onion (thinly sliced into half moons)
  • 1 pound greens (spinach, kale, swiss chard in any combination) (chopped, stems and leaves)
  • 4 large eggs (whisked)
  • 1/2 cup good Gruyère cheese, or feta
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Preheat oven to 350ºF.
In a large pan over high heat, add olive oil, garlic, and onions. Cook for 3-4 minutes, until onions have soften and are translucent.
Add greens, 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 eggs, cheese, salt and pepper. Mix well.
Add cooked vegetables and mix well.
Pour mixture into a pie crust that has been warmed into oven for 10 minutes and bake in the oven for 40-50 minutes until well set.

pickled with edits by Kerry