From Things are a’buzzin’, a’bleatin’, and a’gobblin’ in Knightsen

Recipe by Debbe Holeman

1 pound Swiss chard leaves (about two bunches)
3 large eggs
Salt/pepper to taste
1 cup grated Parmesan or crumbled goat milk cheese
1 cup unbleached flour
A pinch of salt
¼ cup olive oil
¼ cup chard water

Wash the chard leaves but do not dry them. Place in a covered pot and steam the chard on medium low heat until wilted. Drain, saving the chard water for use in the pie crust, allowing the water to cool and adding additional water, if necessary, to make ¼ cup.

Place flour, salt, and olive oil in a bowl. Stir lightly with a fork as you add enough of the chard water to make the dough form into a ball. Press into a 9-inch pie pan.

Lightly whisk the eggs in a bowl, add cheese and mix. Chop the steamed chard leaves and add to the egg mixture. Add salt and pepper to taste. Transfer filling to unbaked piecrust. Bake at 400º for 40 minutes. Cool and serve at room temperature.