Swiss Chard and Sweet Potato Savory Pie
I have been making this pie a LOT this summer. For those of you who are confused by the idea of a savory pie one could also call it a dairy-free/gluten-free quiche, or a frittata with a crust. However you name it, it is delicious and easy to make! I was inspired by Green Kitchen Stories’ Perfect Picnic Pie recipe, and have been playing with the recipe ever since. Their recipe is excellent, and you should check out their site too…it is one of my favorite veg friendly food blogs of-late.
I love that they call it a Perfect Picnic Pie because it is such a cute title, and so appropriate for the Fourth of July. For those of you that are hanging out with family for a long weekend, or on a getaway with friends, this is a great dish to bring along and you don’t even have to tell people it is gluten-free. I bet you they won’t be able to tell.
Once you get used to making the pie you can try different veggies inside too. I have also used spicy Asian greens, basil and mozzarella, which is equally delicious, and I was thinking of trying a version with heirloom tomatoes once those are more prominent at the local farmer’s market.
Oh, and don’t get daunted by the crust! It is way easier than I thought it would be, and I have simplified the process from the original recipe so that it takes less time.
So, basically, no reason to procrastinate on trying this out. This pie is delicious right out of the oven, and can even be taken to a potluck or picnic and served room temperature.
Swiss Chard and Sweet Potato Pie
recipe adapted from Green Kitchen Stories
1 bunch swiss chard, chopped
1 small sweet potato, sliced in rounds
1 tbsp chopped fresh herbs (parsley, cilantro or basil)
salt to taste
1 tbsp nutritional yeast (optional)
Preheat oven to 350 F.
For the crust:
Mix the dry ingredients in a bowl, then add in the coconut oil and cold water. It will form a sticky dough. Spread the dough to cover the bottom and sides of a 9 inch pyrex pie plate (or similar). You will want to use a non-stick spatula, large spoon and/or your hands to spread the dough along the bottom and sides of the pie plate.
Bake the crust in the oven for 10 minutes.
For the filling:
While the crust is cooking, steam the sweet potatoes and swiss chard for 10 minutes with a sprinkle of salt. Let cool for 5 minutes then add fresh herbs.
Mix the eggs in a bowl. Add nutritional yeast and salt. Once the vegetables are ready mix them into the eggs (you can reserve the sweet potatoes for the top, or just mix them in).
Once the crust is out of the oven, pour the filling into the crust. Spread vegetables evenly and bake for 30 minutes.