Today, for a change, I made this delicious Chard and Mozzarella Pie. Super easy, delicious, and cheesy.
A complete dish made with fresh chard, a vegetable rich in beneficial properties and low in calories, perfect eggs, and mozzarella, and of course, grated cheese, then into the oven.
A simple, tasty, easy, quick, and economical pie. In my house, it’s very appreciated, and my nieces always ask for seconds.
No sacrifices, no drastic diets, no sacrifices, just balanced dishes without too much seasoning, perfect for the whole family.
If you decide to serve the chard pie as an appetizer or as a main course during an important dinner, you can also prepare single servings.
Oil and coat the bottom and sides of some molds with breadcrumbs, then add the chard and the egg and cheese mixture as indicated in the recipe.
We are sure the result will leave your guests speechless!
Can’t wait to taste this tasty recipe? Try it!
Just follow the few simple steps below to get a chard pie so tasty that no one will be able to resist its flavor.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 308.20 (Kcal)
- Carbohydrates 10.29 (g) of which sugars 1.69 (g)
- Proteins 19.19 (g)
- Fat 21.87 (g) of which saturated 10.08 (g)of which unsaturated 5.98 (g)
- Fibers 1.95 (g)
- Sodium 987.20 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Chard and Mozzarella Pie
- 8.82 oz mozzarella
- 1.76 lbs chard
- 4 eggs
- 1 yellow onion
- 1 clove garlic
- 2.12 oz Parmigiano Reggiano DOP
- to taste extra virgin olive oil
- to taste breadcrumbs
- salt
- pepper
Tools
- Pan
- Baking Dish
- Mezzaluna
- Cutting Board
- Pot
- Colander
- Bowl
Steps for the Chard and Mozzarella Pie
Cut the chard by removing the lower part of the stem and wash it thoroughly.
(Rinse them well under running water several times to make sure no trace of soil remains).
Bring plenty of salted water to a boil and blanch the chard for about 10 minutes, until the stem becomes soft.
Drain the chard, squeeze to remove excess cooking water, and chop it a little.
At this point, you need to flavor them by sautéing for two or three minutes in a pan with a little extra virgin olive oil, a garlic clove, and half an onion chopped into pieces.
Separately, beat eggs and milk in a bowl adding salt, pepper, and grated cheese.
Cut the mozzarella into cubes and divide it into three parts, add one part to the egg mixture.
(One part of the mozzarella goes in the center of the pie and one part on top).
(I used Parmesan, but Pecorino is also fine. If you use Pecorino, go easy on the salt. And if you want to use Provolone instead of mozzarella, go ahead).
(Do you want to add cooked ham or sausage? That’s fine).
Take a baking dish or a medium-sized round or rectangular pan and grease it with extra virgin olive oil; then sprinkle with breadcrumbs.
(My baking dish is 10.24 inches).
Place half of the mixture in the pan and level it well, then add part of the mozzarella cut into pieces.
And half of the beaten egg mixture.
Cover with the remaining chard mixture. Place the remaining mozzarella on the surface.
Pour the egg and mozzarella mixture over it.
Season with another drizzle of extra virgin olive oil and finish with a sprinkle of grated Parmesan and breadcrumbs.
Place the baking dish in a preheated oven and bake at 392°F for about 20-25 minutes.
Remove from the oven and let it cool slightly.
At this point, the chard pie can be served.
Enjoy your meal.
Tips
Cut the mozzarella into cubes and let it drain a little before using it.
For a tastier version, you can add cooked ham or speck cubes to the filling, or you can replace the ricotta with spreadable cheese.
The trick to creating an unforgettable crust on the surface is to use a lot of grated cheese and set the oven on grill mode for the last few minutes of baking the pie.
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FAQ (Frequently Asked Questions)
Can I use other vegetables?
Yes, try it with spinach or zucchini, it’s also great with potatoes.
