Chard and Ricotta Pie

This one-dish supper came together so quickly, and it was a great way to use up our farm share chard.  Served with a fresh green salad, it’s bound to be a spring favorite in my house. 

1 large bunch chard

olive oil

1 bunch green onions, sliced thinly

salt and pepper

4 large eggs

15 oz ricotta cheese

3/4 cup milk

1/2 cup cheese – I used TJ’s Quattro Fromaggio, but parmesan would work

2 Tbsp cornstarch

Preheat the oven to 350°.  Grease a 9-inch glass pie plate (deep dish if you have it).  Trim the ends of the chard stems and set them aside for compost.  Separate the stems from the leaves, thinly slice the stems and coarsely chop the leaves.  In a large skillet, preheat the olive oil then add the chard stems.  Cook until tender, stirring frequently (about 4 minutes).  Add the green onions and s&p and cook 1 minute.  Add the chopped leaves on top, and stir until they’re wilted and any excess moisture evaporates.  In a large bowl, whisk together the eggs, ricotta, milk, cheese, and cornstarch.  Stir this into the chard mixture, and transfer to the pie pan.  Bake for 40 minutes, or until a knife inserted into the center comes out clean.