Chard and nut pie


(for four)
a bag full of Swiss chard
one recipe of pie pastry
4 eggs
1 cup of cream
2 cups of milk
1 tsp of nutmeg
1 tsp of cumin
salt, pepper
nuts

Roll down the pie pastry, and place it in a pie mould.
In a bowl mix the cream, the milk, the beaten eggs and the spices.
Fill a bowl with boiling water. Plunge the beets in it for 1 min, then plunge them in cold water.
Set them on the pie pastry.
Add the egg and milk batter.
Sprinkle nuts on top.
Bake it in a preheaten oven at 200°C/350°F for 40 minutes.
Serve and enjoy.

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2 Responses to “Chard and nut pie”

  1. Tweets that mention Beet and nut pie « Experiments in dessertarian cooking: Recipes -- Topsy.com Says:

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  2. Beet and nut tart, and salted turnip « Experiments in dessertarian cooking Says:

    […] -Salted turnip (Alsatian recipe) -Chard and nut pie -Steamed potato with a nut of margarine to […]


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