I love baking savory tarts and frittatas as the weather starts to warm up. Eggs! Greens! Herbs! All the lovely things that springtime brings. This tart is endlessly riffable — you can substitute the Swiss chard with other leafy greens and use other cheeses instead of Gruyere if you wish.
2 1/2 pounds Swiss chard, stemmed and washed
1 pie shell
2 tablespoons olive oil
1 bunch green onions, chopped
4 garlic cloves, minced
3 eggs, beaten
1/2 cup milk
1/2 cup grated Gruyere
1/4 cup grated Parmesan
1. Bring a large pot of water to a boil. Add 1 tablespoon salt and the Swiss chard. Blanch for 1 minute, until just tender, and drain in a colander. Squeeze out water, chop coarsely, and set aside.
2. Heat the oven to 375F degrees.
3. Heat the olive oil in a large nonstick frying pan over medium heat and add the green onions. Cook, stirring, until tender, about 5 minutes. Stir in the garlic and cook for about 2 minutes. Add the chopped Swiss chard and stir together. Season with salt and pepper, remove from the heat, and set aside.
4. Whisk the eggs in a large bowl. Whisk in the milk and 1/2 teaspoon salt, then stir in the greens and onions. Season with pepper and stir in the cheeses. Transfer filling into the pie shell. Bake for 35 minutes, until firm and beginning to brown on top. Serve warm or at room temperature.