In Casey-Lee’s words ‘A wholesome and nutritious swiss chard filling on top of a grain free almond crust’.
Made with wholefoods, this recipe is free from gluten, grains, dairy, soy, preservatives and sugar. Enjoy!
Prep: 15 mins Cooking time: 40 mins
- 1.5 cups (180g) almond meal
- 1/4 cup (30g) tapioca flour
- 1 extra large free range egg, lightly beaten
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- 1/4 tsp ground nutmeg
- Pinch himalyan salt
1 tablespoon extra virgin olive oil
- 1 leek (or small brown onion)
- 2-3 garlic cloves, minced
- 1 bunch swiss chard*, finely shredded
- 6 extra large free range eggs
- 1 tablespoon lemon juice
- 1 teaspoon (2g) ground turmeric
- 1/4 teaspoon ground nutmeg
- Himalayan salt + pepper
- 1/4 cup (35g) pine nuts
- Pre-heat fan forced oven to 180’C.
- In a mixing bowl combine crust ingredients and shape to form a ball of dough. Slightly flatten and place between two pieces of greaseproof paper. Use a rolling pin to roll dough out to 1/2 cm thick.
- Remove top layer of paper. Carefully place crust (paper side up) on top of greased or lined pie dish. Mould dough into dish. Use a fork to prick holes in base (this stops the crust from puffing up) and bake in oven for 10-12 minutes or until lightly golden. Set aside.
- In a deep frying pan sauté leek and garlic in olive oil for 1- 2 minutes. Add swiss chard and wilt down over medium heat for 3-5 minutes.
- In a mixing bowl whisk eggs with lemon juice, turmeric, nutmeg, salt and pepper.
- Spoon swiss chard mix on top of crust and pour over with your egg mix.
- Sprinkle with pine nuts and bake in oven for 30 – 35 minutes or until your egg iscooked through.
• *Swiss chard is a dark green leafy vegetable similar to silverbeet and has pink or yellow stems. (You can also use silverbeet for this recipe).
• The stems of chard take a little longer to cook (I use only a few) and recommend adding these in first for 1 – 2 minutes then follow with the leaves.