A wholesome and nutritious swiss chard (also known as rainbow chard) filling on top of a gluten and grain free almond crust. Made with whole foods, this recipe is free from gluten, grains and dairy.This recipe was custom developed for Affordable Wholefoods.
In a mixing bowl combine crust ingredients and shape to form a ball of dough. Slightly flatten and place between two pieces of greaseproof paper. Use a rolling pin to roll dough out to 1/2 cm thick.
Remove top layer of paper. Carefully place crust (paper side up) on top of a greased or lined pie dish. Mould dough into dish. Use a fork to prick holes in base (this stops the crust from puffing up) and bake in oven for 10-12 minutes or until lightly golden. Set aside.
In a deep frying pan saute leek and garlic in olive oil for 1- 2 minutes. Add swiss chard and wilt down over medium heat for 3-5 minutes.
In a mixing bowl whisk eggs with lemon juice, turmeric, nutmeg, salt and pepper.
Spoon swiss chard mix on top of curst and pour over with your egg mix.
Sprinkle with pine nuts and bake in oven for 30 - 35 minutes or until your egg is cooked through.
Notes
Serving Suggestions:
Serve with a side salad or cooked greens.
Recipe Tips:
*Swiss chard is a dark green leafy vegetable similar to silverbeet and has pink or yellow stems. (You could also use silverbeet for this recipe).
The stems of the chard take a little longer to cook (I use only a few) and recommend adding these in the first 1-2 minutes then follow with the leaves.