SWISS CHARD SLAB PIE
This crowd-pleasing recipe by Justin Chapple comes from Kristin Donnelly's book "Modern Potluck" and makes the most of Swiss chard, using both leaves and stems to fill a vegetarian slab pie with a buttery, peppery crust. That filling, tangy with reduced white wine and bound with sour cream, tastes just as good warm as it does cold, and can feed a crowd any time of day. Note: Wash leaves and stems thoroughly to avoid any traces of grit in the finished pie.
Provided by Tejal Rao
Categories brunch, dinner, lunch, pies and tarts, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the dough: In a food processor, pulse flour with salt and pepper. Add butter and pulse until mixture resembles a coarse meal, with some large pieces of butter remaining. Sprinkle ice water on top and pulse just until dough comes together. Scrape onto a work surface, divide in half, and pat each half into a 6-inch square. Wrap in plastic wrap and chill for about an hour.
- Make the filling: In a pot, heat olive oil over medium-high heat. Add onion, garlic and a generous pinch of salt, and cook, stirring occasionally, until just softened, about 5 minutes. Add coriander, ginger and red pepper flakes. Add chard stems and cook until just softened, about 6 minutes. Stir in chard leaves in large handfuls, letting them wilt before adding more. Add wine, reduce heat to medium, and cook until leaves are tender and liquid has evaporated, about 15 minutes. Transfer to a colander to cool completely and drain. When cool, mix chard with sour cream and season with salt and pepper.
- Heat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out one piece of dough to a 12-by-16-inch rectangle. Slide dough onto parchment-lined baking sheet. Spread filling evenly, leaving a 1-inch border. Roll out remaining dough and ease it over the filling. Fold the rim over itself and pinch edges to seal. Cut a few slits in the top of the pie and brush with egg wash.
- Bake for 50 to 55 minutes, until crust is golden and cooked through. Let cool for at least 15 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 17 grams, Carbohydrate 36 grams, Fat 38 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 640 milligrams, Sugar 3 grams, TransFat 1 gram
IMPOSSIBLY EASY HAM AND SWISS PIE
This impossibly easy ham and Swiss pie is incredibly delicious and easy to make! This savory main-dish pie is best served for breakfast, lunch, or dinner!
Provided by Kathleen
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Spray a 9-inch pie dish with nonstick cooking spray.
- Spread ham (1 1/2 cups), cheese (1 cup), and green onions (4) in the pie dish.
- In a medium mixing bowl, whisk together the rest of the ingredients. The mixture won't be completely smooth, don't worry if there are some lumps. Pour mixture into pie dish.
- Bake in preheated oven for 35-40 minutes, or until the tip of a knife inserted in the center comes out clean. Let pie sit for 5 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 334 kcal, Carbohydrate 10 g, Protein 23 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 125 mg, Sodium 753 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 9 g
SWISS CHARD AND RICOTTA SLAB PIE
Both the dough and filling can be made ahead of time for this dish packed full of greens. It's great served at room temperature with a summer tomato salad.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the dough: Combine the flour, sugar and 1 teaspoon salt in a food processor and pulse until mixed. Add about a third of the butter and process until thoroughly combined with no visible chunks of butter (the mixture will be slightly yellow). Add the remaining butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add 1/4 cup ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together-it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
- Turn the dough out onto a work surface. Pat about two thirds of the dough into a square about 1/2-inch thick. Repeat with the remaining third of dough. Wrap each piece tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.
- For the filling: Nest a colander in a bowl. Heat 2 tablespoons olive oil in a large high-sided pan over medium-high heat. Add the onions, chard stems, 1 1/2 teaspoons salt and a few grinds of pepper and cook, stirring occasionally, until the onion is translucent and starting to brown, 8 minutes. Stir in the garlic and cook for an additional minute. Transfer to the colander.
- Drizzle another tablespoon of olive oil in the pan; add half the chard leaves and a sprinkle of salt. Stir until the leaves are wilted and cooked, about 2 minutes. Transfer to the colander. Repeat with the remaining oil and chard leaves. Press the cooked chard with the back of a large spoon or dry measuring cup to squeeze out as much excess liquid as possible. Let cool completely.
- Whisk together the ricotta, 1/2 cup Parmesan, 1 egg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
- To assemble the pie: Adjust an oven rack to the bottom position and preheat the oven to 400 degrees F. Butter an 8-inch-square baking dish and lightly beat the remaining egg in a small bowl.
- Let the dough pieces stand at room temperature for a few minutes until slightly softened to make rolling easier. Place the larger piece of dough between two large pieces of floured parchment and roll into a rough 14-inch square, 1/8-inch thick (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Roll the smaller piece into a rough 11-inch square in the same manner.
- Transfer the larger piece of dough to the prepared baking dish. Gently press the dough into the bottom and up the sides of the dish, leaving some overhang. Brush the bottom and sides with some of the egg wash. Sprinkle the bottom with breadcrumbs and the remaining 2 tablespoons Parmesan. Add the cooled chard and pat down gently. Spread the ricotta mixture evenly on top.
- Put the remaining dough over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, trim any excess, then fold and crimp the edges to form a tight seal. Brush the top and edges of the crust with the egg wash and cut decorative slits in the top of the pie. Sprinkle with sesame seeds, if using.
- Bake until the crust is deep golden brown, about 1 hour. (If the crust browns too quickly, cover the pie loosely with foil.) Let cool at least 1 hour before serving.
SWISS CHEESE PIE
This delicious quiche makes a perfect breakfast treat for Swiss cheese lovers!
Provided by RecipeGirl.com
Categories Breakfast
Time 1h
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the unbaked pastry crust in 9-inch pie pan and crimp the edges.
- In a large bowl, mix the remaining ingredients. Pour into the pie shell and bake 50 minutes, or until puffy and golden brown.
Nutrition Facts : ServingSize 1 serving, Calories 388 kcal, Carbohydrate 20 g, Protein 16 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 117 mg, Sodium 440 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 11 g
ONION SWISS PIE
Make and share this Onion Swiss Pie recipe from Food.com.
Provided by Denise in NH
Categories Breakfast
Time 45m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Make crust of butter& crackers in a 9 inch pie plate.
- Fry bacon till crisp; drain and crumble.
- Fry onion in small amount of bacon fat.
- Combine Swiss cheese, sour cream, eggs and pepper in bowl.
- Add bacon and onions& pour into shell.
- Bake at 375 for 30 minutes.
- Sprinkle the sharp cheddar cheese on top.
- Let stand 10-15 minutes before serving.
GREEK SWISS CHARD PIE
You may be familiar with Spanakopita, the Greek spinach pie, and this is very similar. I prefer sturdier greens like chard to spinach, because they retain their dark green color and fresh flavor better when cooked for a long time in the phyllo dough.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water. When the water comes to a boil, add the chard and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside.
- Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this). Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.
- Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. If you are not using phyllo dough for this, remove 2 tablespoons of the beaten eggs, for brushing the crust, and crumble or blend in the feta. Toss with the greens, and season to taste with salt and pepper.
- Line the pie dish with two-thirds of the dough, or with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. For pie dough, roll out the other piece of the dough and place over the filling. Crimp the bottom and top edges together, then pinch an attractive fluted edge all the way around the rim of the pie. Brush the top with the beaten egg you set aside, and make a few slashes in the top crust so that steam can escape as the pie bakes.
- Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 758 milligrams, Sugar 4 grams, TransFat 0 grams
SWISS CHEESE PIE
When I found this recipe I thought for sure it would be on food.com already, but I couldn't find it. This a very simple side dish or breakfast from Switzerland. It seems to be similar to quiche, but with more milk/cream. Posted for ZWT 7.
Provided by Chef Jean
Categories Breakfast
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Line pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly in pie dish. Beat eggs well; mix with milk. Season lightly and pour over cheese.
- Bake 15 minutes in hot oven (400 degrees), then reduce to 300-325 degrees and bake an additional 30 minutes or until knife inserted in center of pie comes out clean. Serve hot or warmed over.
More about "swiss pie recipes"
SWISS SWEET CHERRY PIE – KIRSCHWäHE - WHERE IS MY …
From whereismyspoon.co
5/5 (3)Total Time 2 hrs 10 minsCategory Pies And CheesecakesCalories 256 per serving
MARA’S SWISS CHARD PIE | CIAO ITALIA
From ciaoitalia.com
SWISS APPLE PIE - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
SWISS CHARD PIE RECIPE - OHMYDISH
From ohmydish.com
SWISS APPLE PIE - MOORE OR LESS COOKING
From mooreorlesscooking.com
IMPOSSIBLE HAM AND SWISS PIE RECIPE - RECIPES.NET
From recipes.net
SWISS CHARD PIE A SWEET DESSERT FROM NICE - PERFECTLY …
From perfectlyprovence.co
SWISS WALNUT PIE (ENGADINER NUSSTORTE) - INTERNATIONAL …
From internationalcuisine.com
GRANDMA'S HAM & SWISS PIE - 4 SONS 'R' US
From 4sonrus.com
ZWETSCHGENWäHE: SWISS PLUM PIE RECIPE! - MY MINI …
From myminiadventurer.com
SWISS PIE RECIPE - THESMARTCOOKIECOOK
From thesmartcookiecook.com
15 SWISS RECIPES YOU CAN MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
SWISS ONION PIE OR SCHAFFHAUSER ZWIEBELKUCHEN - THE JOURNEY GIRL
From thejourneygirl.com
SWISS CHARD PIE WITH PARSLEY AND CHEESE - BELGIAN …
From belgianfoodie.com
SWISS CHARD PIE RECIPE - CIA FOODIES
From ciafoodies.com
30 CLASSIC BAKING RECIPES, FROM SWISS ROLLS TO MUFFINS
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love