Bert greene's crustless greens pie
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Bert greene's crustless greens pie
  Greens    Pie    Vegetables  
Last updated 6/12/2012 1:08:27 AM. Recipe ID 34946. Report a problem with this recipe.
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      Title: Bert greene's crustless greens pie
 Categories: Vegetable
      Yield: 6 Servings
 
  1 1/2 lb Swiss chard
    1/2 lb Arugula
    3/4 lb Dandelion greens
      3 tb Unsalted butter
      1 tb Olive oil
      1    Onion; finely chopped
      2    Cloves garlic; minced
    1/2 sm Yellow pepper; seeded
           -and finely chopped
      2 sm Zucchini; grated
    1/3 c  Chopped fresh basil
    1/4 c  Chopped fresh parsley
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
      3    Extra large eggs; lightly
           -beaten
    1/4 c  Freshly grated Parmesan
           -cheese
    1/4 c  Grated Jarlsberg cheese
    1/4 c  Fresh bread crumbs
 
  From: pamram@bev.net (Pamela Ramsey)
  
  Date: 9 Jul 1995 12:51:33 -0400 Trim the chard, arugula and dandelion
  greens.  Discard the stems and chop the leaves. Preheat the oven to
  375F. Heat 1 Tbsp of the butter with the oil in a medium saucepan.
  Add the onion and cook one minute. Add the garlic and cook one minute
  longer. Stir in the pepper, chard, arugula, dandelions, zucchini,
  basil, parsley, salt and pepper.  Cook covered, over medium heat,
  until very tender, about 15 minutes.  Remove the cover and cook,
  stirring frequently, until all liquid has evaporated, about 25
  minutes.  Transfer to a large mixing bowl.
  
  Beat the eggs into the greens and pour the mixture into a buttered
  9-inch glass or ceramic quiche pan.  Sprinkle with the Parmesan and
  Jarlsberg cheeses.
  
  Melt the remaining 2 Tbsp butter in a small skillet over medium heat.
  Stir in the bread crumbs and saute until golden.  Spoon them over the
  pie. Bake 25 minutes. Let stand at least 10 minutes before serving.
  Serves six.
  
  recipes are 




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Recipe ID 34946 (Apr 03, 2005)

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