Quinoa Crust Chard Pie
Print RecipeIngredients
- 1 cup tri-colored qunioa
- 2 cups water
- 1 tbsp better than boullion chicken flavor
- 1 egg (chicken)
- 4 tbsp nutritional yeast
- 2 tbsp grated Parmesan
- 2 bunches swiss chard, finely chopped
- 1 tbsp Ghee
- 1/4 cup chopped parsley
- 2 tbsp mint
- 1/2 tsp fennel seeds
- 1.5 oz raisins
- 1.5 oz pine nuts
- 2 tbsp hemp milk
- 2 duck eggs (if you cant find duck eggs, replace with large chicken eggs)
- salt and pepper
- 1 tbsp Dijon
Instructions
Place the water, quinoa and bouillon in a pressure cooker to make the base for the quinoa crust. If you don't have a pressure cooker then cook according to the package directions plus 10 minutes. Once the quinoa is has cooled, you can begin to make the crust.
Preheat the oven to 350F. In a bowl mix the cooked and cooled quinoa, salt and pepper, 2 tbsp nutritional yeast and one beaten egg using a potato masher to mash up mixture. Place it into a pie baking dish and use your hands and fingers to even out the crust, ensuring the quinoa climbs up on the sides of the pie dish. Bake for 20-30 minutes and slightly cool or let it hang out in a slightly propped open oven.
While the crust bakes, make the filling for the pie. Heat up the Ghee in a medium pot, add the chard and cook uncovered for 10 minutes or until wilted. Add the parsley and cook until all the water evaporates. To the pot, add 2 tbsp of nutritional yeast, the Parmesan, mint, raisins, pine nuts, fennel seeds, and set aside. In a separate bowl whisk together the duck eggs, hemp milk, salt, and pepper and set aside.
Take the pie crust out of the oven and spread the dijon mustard all over it. Add your duck egg mixture to the chard and fill the pie. Return it to the oven, set the temperature to 350F and cook for 30 minutes. Serve warm or at room temperature.
Notes
8 pieces too much? After its cut, store in the fridge and reheat for your brunch or freeze it for when your pressed on time. Also if you happen to have 2 cups of leftover quinoa, the crust is your go to for a new meal.
Lets be honest, sometimes I have no fucking idea what I am doing in the kitchen. There are many times I get a barely salvageable meal and other times its something that is epic and just blows your mind. Obviously everything on toasty is of the latter path, and this quinoa crust chard pie is really epic. A dual personality, it can be eaten for dinner with a side salad and for brunch with bacon or pancetta and melted swiss cheese.
As per usual, I went a little crazy at the farmers market and ended up with a conservative 8 lbs of chard in addition to all my other finds, such as duck eggs. There are only so many salads, sautés, dips and raw chard you can stuff yourself with and I really needed something different. To add to this dilemma, I was also out of my eikorn flour, actually any type of flour for that matter. I did however have quinoa on hand so decided to cook that, cool it, mix it with an egg ( a regular one from a chicken), and bake it into a crunchy crust. The chard was of course sauteed with Ghee, spices, and then mixed up with duck eggs, nutritional yeast, Parmesan (again low on supplies hence both the parm and nutritional yeast), pine nuts and raisins. The result? A airy, sweet and decisively brash filling housed in a crunchy crust. Cooking like life, is always a learning and adaptive experience.
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