1 tbs olive oil
1 tbs unsalted butter
1 lg sweet onion,
thinly sliced
1 cup shredded red chard
1 cup thinly slice mushrooms
salt and pepper to taste
1/2 cup chopped apple
2 tbs all-purpose flour
1/2 tsp ground nutmeg
2 lg eggs
1 cup shredded cheddar cheese
1/2 cup milk
1 pre-made 9" pie crust,
unbaked
Preheat oven to 375F.
Heat oil & butter in a large skillet over medium heat. Reduce heat to medium-low, and saute the onion until caramelized, for about 15 minutes. Add the chard, mushrooms, salt & pepper. Increase the heat to medium, and cook stirring often, for about 7 minutes, or until the mushrooms and chard are soft.
Combine the apples, flour and nutmeg in a bowl, and toss to coat the apples.
Combine the eggs, cheese and milk in a separate bowl, and beat until the ingredients are well blended.
Fold in the apple mixture.
Spoon the sauteed mixture into the piecrust.
Pour the egg mixture over the top.
Bake for 35-45 minutes, or until the eggs are set and the top is browned.
Cool slightly before slicing into wedges, and serve.
This recipe is featured from the Vegetarian Times Complete Cookbook.
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