Ingredients

The following ingredients have 6 Servings
  • One 9-inch deep dish pie crust
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (minced)
  • 8 fillets anchovies, roughly chopped (optional)
  • 1 medium onion (thinly sliced into half moons)
  • 1 red bell pepper, thinly sliced into sticks (julienned)
  • 1 pound swiss chard (chopped, stems and leaves)
  • 2/3 cup partly skimmed ricotta
  • 4 large eggs (whisked)
  • 1/2 cup good Gruyère cheese, grated (or you can substitute with Comté or Beaufort cheese)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instruction

  • Bake crust according to directions on the package (you usually have to thaw it first and bake it for 10-15 minutes before you can fill it with ingredients).
  • Preheat oven to 350ºF.
  • In a large pan over high heat, add olive oil, garlic, anchovies and onions. Cook for 3-4 minutes, until onions have soften and are translucent.
  • Add bell peppers and swiss chard, 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 ricotta, eggs, Gruyère, salt and pepper. Mix well.
  • Add cooked vegetables and mix well.
  • Pour mixture into the pie crust and bake in the oven for 40-50 minutes.
  • Serve hot or cold (with hot sauce or ketchup – optional).