Zucchini-Swiss Chard Tart
Prep Time: 45 min Cook Time: 50 min Serves: 8
1 9-inch refrigerated (or frozen, thawed) pie crust
1 lb Swiss chard
2 Tbl olive oil
1 medium onion, chopped
1-2 lbs zucchini, diced
2-3 large garlic cloves, minced
2 tsp fresh thyme, chopped
1-2 tsp fresh rosemary, chopped
½ c. grated Swiss or Gruyere cheese
½ c. milk
Remove the stems/ribs from the Swiss Chard and chop them, set aside. Chop the chard leaves and reserve.
Heat oil over medium heat in a large nonstick skillet; add onion and chard stems. Cook, stirring, until tender, about 5 mins. Add zucchini. Season to taste with salt and pepper, and cook, stirring often, until just tender, about 10 mins. Add garlic and herbs, stir for 1 minute. Stir in chard leaves and cover. Cook until leaves are wilted, about 5 mins. Season with salt & pepper, to taste. Remove from heat.
Beat the eggs with milk in a large bowl. Stir in zucchini mixture and cheese. Add a pinch of salt & pepper, to taste.
Preheat oven to 375.
Press crust gently into tart or pie pan, partly up the sides.
Bake on a rimmed cookie sheet for 50 mins, until set and beginning to color. Let rest at least 15 mins before serving. Can be served at room temperature.