Rainbow Chard and Egg Pie with Feta

We've been harvesting lots of veggies from our garden this year, and our spring to summer staple has been our Rainbow Chard. Since this year skipped over Spring and went straight to Summer, we had a very short Spinach  season, so in came Chard as the perfect stand in. It's broad colored leaves are great for a wide variety of dishes and they are a great substitute for Spinach or any leafy green dishes from salads to quiche.

Swiss Chard (Beta vulgaris ssp. v. convar. cicla var. flavescens) is actually related to beets, though they are cultivated for their greens they also grow underground edible roots like beets but are much tougher. Chard is high in vitamins A, K, and C, and it is also rich in minerals, dietary fiber, and protein.

The weather was beautiful this morning, comfortably warm with  decided to have a nice Saturday Brunch this morning using our garden produce, and some lovely Farm Fresh Eggs from a friend. Brunch consisted of Rainbow Chard and Egg Pie with Homemade Feta, served with Tomato Salad and Sliced Avocado. The garlicky Chard and sweet Red Onions topped with Whole Fresh Eggs sprinkled with Salty Feta is great as an appetizer, brunch, or as a light meal.

Here is my recipe for Rainbow Chard and Egg Pie with Feta:

Makes a 6" Quiche, Serves 4-6
For the Filling-
Ingredients:
1 Cup of Rainbow Chard, chopped
1 small Red Onion, sliced
5 Eggs
1/3 Cup Feta, crumbled
1 tsp Garlic, minced
1/4 tsp Salt
1/2 tsp Black Pepper

1 Tblsp Olive Oil

For the Pie Crust-
Ingredients:
2 cups of All purpose Flour
1/4 tsp of salt
1 1/2 sticks of Cold Unsalted Butter, cut into cubes*
2 Tblsp of cold water

1. Blend flour and salt then add butter and blend in a food processor until mix resembles coarse meal.
2. Add 2 tablespoons of water and blend just until dough begins to stick together.
3. Gather dough into ball and flatten into disk using your hands. Wrap in plastic and chill for 1 hour.
4. Roll out dough to about 1/8-inch-thick round, 14 inches in diameter. Then transfer the dough to a pie plate that's been dusted with rice flour.

Directions:

Preheat the oven to 425F.

1. Heat the olive oil in a frying pan over medium and cook garlic, and onion till fragrant. Then add the chopped Chard sprinkle with salt and pepper, and cook till wilted. Take off the heat and allow to cool.

2. Place rolled out dough in a pie plate and roll the edges over once. Place cooked onion chard mix even on the dough.

3. Crack eggs into a bowl and pour whole over the chard mix, then poke the yolks. Top mixture with crumbled feta and roll dough edges inward one more time.

4. Cook for 20-25 minutes at 425F. Allow to cool on a rack before cutting and serving.

Enjoy!

I have entered this post in July's Simply Eggcellent hosted by Dom at Belleau Kitchen. I've also added it to Eat Your Greens hosted by Shaheen at Allotment2Kitchen.