Recipe Image:
Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 1 1⁄2 hours |
Description
A hearty lunch or dinner favorite.
Ingredients
- 1 pie crust
- 2 lb jerusalem artichokes, peeled and cubed
- 1 lb swiss chard
- 1 t chopped rosemary
- juice of half a lemon
- 1 clove garlic, minced
- 1⁄2 c milk
- 1 c creme fraiche
- 2 eggs
Instructions
Preheat oven to 350. Blind bake the pei crust for about 30 minutes, and then an addition 5-10, uncovered. Set aside to cool.
Preheat a medium saucepan to medium. Add olive oil and the artichokes and saute until browned and softened, about 12 minutes. Remove the artichokes and add a bit more oil to the pan. Add the chard leaves and saute for about 2 minutes and then add rosemary. Saute for an additional 5 minutes and stir in the garlic and lemon.
Whisk together the milk, creme fraiche and eggs. Pour the vegetables into the pie crust and then cover with the egg mixture. Bake for 10 minutes uncovered and then cover for an additional 45 minutes. Allow to cool before serving.