I love Swiss Chard. I love everything about it. I love its colour. I love growing it and I love eating what I've grown.
I also love making Impossible Pies. They are soooooooo easy.
I also love making Impossible Pies. They are soooooooo easy.
2 cups lactose-free milk
4 free range eggs
30g butter, melted
1/2 cup unbleached, organic plain flour (use spelt or other if required)
1 cup grated tasty cheese (hard yellow cheeses have negligible lactose)
3/4 cup pre-cooked Swiss Chard (or silverbeet)
1/2 cup drained & chopped char-grilled capsicum
130g creamed corn
the green part ONLY of 2 spring onions, chopped
4 free range eggs
30g butter, melted
1/2 cup unbleached, organic plain flour (use spelt or other if required)
1 cup grated tasty cheese (hard yellow cheeses have negligible lactose)
3/4 cup pre-cooked Swiss Chard (or silverbeet)
1/2 cup drained & chopped char-grilled capsicum
130g creamed corn
the green part ONLY of 2 spring onions, chopped
Preheat oven to Moderate, 180C. Lightly grease a deep, 25cm pie plate
In a large jug, whisk together milk, eggs & butter. Season to taste
Sift flour into a large bowl. Make a well in centre, gradually mix in milk mixture
Add half the cheese, plus Swiss Chard, capsicum, corn & spring onion
Pour mixture into pie plate
Sprinkle with remaining cheese
Bake 45-50 mins until firm
Serve in wedges with salad of choice
In a large jug, whisk together milk, eggs & butter. Season to taste
Sift flour into a large bowl. Make a well in centre, gradually mix in milk mixture
Add half the cheese, plus Swiss Chard, capsicum, corn & spring onion
Pour mixture into pie plate
Sprinkle with remaining cheese
Bake 45-50 mins until firm
Serve in wedges with salad of choice
Cool! My mum used to make impossible pies :-)
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