m (Robot: Removing from Category:Nutmeg Recipes) |
m (Bot: Fixing redirects) |
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| Line 4: | Line 4: | ||
===Ingredients=== |
===Ingredients=== |
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* 1 Tbs. [[olive oil]] |
* 1 Tbs. [[olive oil]] |
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| − | * 1 Tbs. [[unsalted butter]] |
+ | * 1 Tbs. [[butter|unsalted butter]] |
* 1 large Vidalia or other [[Onion]], thinly sliced |
* 1 large Vidalia or other [[Onion]], thinly sliced |
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* 1 cup (4 oz.) shredded ruby [[Swiss chard]] |
* 1 cup (4 oz.) shredded ruby [[Swiss chard]] |
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| − | * 1 cup (about 2 oz.) thinly sliced [[ |
+ | * 1 cup (about 2 oz.) thinly sliced [[Mushroom]]s |
| − | * [[salt]] and freshly ground [[black pepper]] to taste |
+ | * [[salt]] and freshly ground [[pepper|black pepper]] to taste |
* 1/2 cup chopped [[Apple]] |
* 1/2 cup chopped [[Apple]] |
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| − | * 2 Tbs. [[all-purpose flour]] |
+ | * 2 Tbs. [[flour|all-purpose flour]] |
* 1/2 tsp. ground [[nutmeg]] |
* 1/2 tsp. ground [[nutmeg]] |
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| − | * 2 large [[ |
+ | * 2 large [[egg]]s |
* 1 cup shredded [[Jarlsberg]] [[Cheese]] |
* 1 cup shredded [[Jarlsberg]] [[Cheese]] |
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* 1/2 cup skim [[milk]] |
* 1/2 cup skim [[milk]] |
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1. Preheat oven to 375F. |
1. Preheat oven to 375F. |
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| − | 2. Heat [[oil]] and [[butter]] in large skillet over medium heat. Reduce heat to medium-low, and sauté [[ |
+ | 2. Heat [[oil]] and [[butter]] in large skillet over medium heat. Reduce heat to medium-low, and sauté [[onion]]s until caramelized, about 15 minutes. |
| − | 3. Add [[Swiss chard]], [[ |
+ | 3. Add [[Swiss chard]], [[Mushroom]]s, [[salt]] and [[pepper]]. Increase heat to medium, and cook, stirring often, until [[Mushroom]]s and [[swiss chard|chard]] are soft, about 7 minutes. |
| − | 4. Combine [[ |
+ | 4. Combine [[Apple]]s, [[flour]] and [[nutmeg]] in mixing bowl, and toss to coat [[Apple]]s. Combine [[egg]]s, [[Cheese]] and [[milk]] in separate bowl, and beat until ingredients are well blended. Fold in [[Apple]] mixture. |
| − | 5. Spoon [[chard]] mixture into pie crust. Pour egg-cheese-[[Apple]] mixture over top. |
+ | 5. Spoon [[swiss chard|chard]] mixture into pie crust. Pour egg-cheese-[[Apple]] mixture over top. |
6. Bake 35 to 45 minutes, or until [[Cheese]] mixture is set and top is browned. Cool slightly before slicing, and serve. |
6. Bake 35 to 45 minutes, or until [[Cheese]] mixture is set and top is browned. Cool slightly before slicing, and serve. |
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Revision as of 01:03, 14 May 2010
Description
.
Ingredients
- 1 Tbs. olive oil
- 1 Tbs. unsalted butter
- 1 large Vidalia or other Onion, thinly sliced
- 1 cup (4 oz.) shredded ruby Swiss chard
- 1 cup (about 2 oz.) thinly sliced Mushrooms
- salt and freshly ground black pepper to taste
- 1/2 cup chopped Apple
- 2 Tbs. all-purpose flour
- 1/2 tsp. ground nutmeg
- 2 large eggs
- 1 cup shredded Jarlsberg Cheese
- 1/2 cup skim milk
- 1 9-inch deep-dish pie crust, unbaked
Directions
1. Preheat oven to 375F.
2. Heat oil and butter in large skillet over medium heat. Reduce heat to medium-low, and sauté onions until caramelized, about 15 minutes.
3. Add Swiss chard, Mushrooms, salt and pepper. Increase heat to medium, and cook, stirring often, until Mushrooms and chard are soft, about 7 minutes.
4. Combine Apples, flour and nutmeg in mixing bowl, and toss to coat Apples. Combine eggs, Cheese and milk in separate bowl, and beat until ingredients are well blended. Fold in Apple mixture.
5. Spoon chard mixture into pie crust. Pour egg-cheese-Apple mixture over top.
6. Bake 35 to 45 minutes, or until Cheese mixture is set and top is browned. Cool slightly before slicing, and serve.