Yes, again with the chard. What can I say? We have a lot of it at the moment. Which is okay with me because I’ve found some pretty good ways to cook it. This time, in a pie. A yummy pie. Or maybe this would be considered a quiche because of the eggs? I don’t know and I really don’t care cause it’s good no matter what it’s labeled as. Quick note about the crust. It’s made out of flour, yogurt, and water and it does its job as the crust and keeps the pie together (and it’s strong enough it hold it if you want to eat it as a pizza.). However, don’t expect a flaky crust that you can simply eat by itself. Not to say it’s not good, of course. But if you need a buttery crust, you might want to try a different crust recipe.
Chicken/Turkey and Chard Pie with Yogurt Crust
Ingredients:
Chicken and Chard Filling:
1 tbsp olive oil
3 garlic cloves, minced
1/2 onion, chopped
1 bunch chard, shredded and stems removed and set aside for later
1 tsp thyme
1/4 tsp rosemary
1/4 tsp crushed red pepper flakes
1/2 cup frozen corn
1 tbsp pimentos
1/2 cup shredded cheese (I used 1/4 cup mozzarella and 1/4 cup provolone)
3 eggs
1/2 cup milk
shredded and cooked chicken or turkey
breadcrumbs
Yogurt Crust:
1 cup whole wheat flour
1/3 cup plain yogurt
2 tbsp water
Directions:
Preheat the oven to 350 degrees. Heat oil in a deep skillet. Add and sauté the garlic cloves, onion, and chard stems for about 8 minutes. Add in the chard and cook until wilted. Add in thyme, rosemary, red pepper flakes, corn, and pimentos and cook for 3 more minutes. Next, add in the shredded cheese. Pour the chard mixture into the yogurt crust (Look below for the crust recipe). In a bowl. mix together 3 eggs and 1/2 cup milk. Pour the egg mixture over the chard mixture. Top with a layer of shredded chicken/turkey and sprinkle with breadcrumbs and more thyme. Bake for 45 minutes.
To make the yogurt crust, combine the flour, yogurt, and water. Form a dough ball, adding a little extra water if needed. Place in a 9 inch pie pan and spread until the dough reaches and climbs up the sides. Bake for 8 minutes in a 350 degree oven to harden.
Health Without Sacrifice 