- 75 g oats blended into flour (or whole-grain oatmeal)
- 5-10 g flaxseeds
- 30 g sunflower seeds
- salt
- 2 tbsp. cornstarch
- 3 tbsp. coconut oil
- 4 tbsp. water
- 3 eggs
- 200 g Swiss chard or spinach
- 3-4 garlic cloves
- 200 g cheese (I used leftover cheese from a dinner platter — a mix of Cheddar, Sulguni, aged Brie, but ideally use feta or goat cheese)
- nutmeg
- oregano
- chili
The ingredient amounts for the crust are calculated for an 18-20 cm baking dish. Mix the blended oats, seeds, crushed flaxseeds, salt, cornstarch, and coconut oil. Add water as needed to form a thick dough. Let it chill for 30 minutes. Press the dough into a dish, forming a base with edges. Pre-bake the crust at 170°C for about 10 minutes.
Meanwhile, whisk 3 eggs. Add grated or crumbled cheese, chili, grated nutmeg, oregano, and a pinch of salt. In a pan, quickly sauté coarsely chopped Swiss chard and 3-4 garlic cloves in a mix of olive and butter. In season, add ramps or green onions for extra flavor.
Spread the sautéed chard onto the crust, pour the cheese and egg mixture over it, and bake for about 30 minutes, until the filling sets and turns golden. Allow the pie to cool before serving!
The ingredient amounts for the crust are calculated for an 18-20 cm baking dish. Mix the blended oats, seeds, crushed flaxseeds, salt, cornstarch, and coconut oil. Add water as needed to form a thick dough. Let it chill for 30 minutes. Press the dough into a dish, forming a base with edges. Pre-bake the crust at 170°C for about 10 minutes.
Meanwhile, whisk 3 eggs. Add grated or crumbled cheese, chili, grated nutmeg, oregano, and a pinch of salt. In a pan, quickly sauté coarsely chopped Swiss chard and 3-4 garlic cloves in a mix of olive and butter. In season, add ramps or green onions for extra flavor.
Spread the sautéed chard onto the crust, pour the cheese and egg mixture over it, and bake for about 30 minutes, until the filling sets and turns golden. Allow the pie to cool before serving!
