Gluten-free Peruvian Swiss Chard Pie

6.0 large Egg, fresh, whole, raw
8.0 tbsp Parmesan Cheese, shredded
2.0 cup, chopped Swiss Chard
0.5 cup, chopped Onions, raw
1.0 tbsp Extra Virgin Olive Oil
4.0 cup Baby kale and spinach blend salad mix
16.0 serving Wholly Wholesome Gluten-Free Pie Shell

Trim the chard by removing the tough vein through the middle and keeping the tender leaves. Chop the chard into small pieces. Trim the spinach leaves by removing the stems and then chop into small bits as well. Rinse them under cold water and set aside. In a medium-sized sauce pan set over medium-high heat, warm the oil and then toss in the onions, and garlic. Sautee until soft and translucent, about 3 minutes. Add in the chard and spinach, salt, pepper, and nutmeg. Toss together and cook for another 2-3 minutes or until the greens have cooked down and wilted. Take off the heat and mix in the grated Parmesan. Taste for seasonings. Sometimes as this sits, the mixture gets juicy from the water from the greens. Be sure to drain the extra juice before putting the filling into the pie (otherwise it will get soggy). Preheat the oven to 375 degrees. Grab a pie dish and set aside. Take half of the pie crusts out of the fridge and take off the plastic wrap. Throw some flour onto your working surface and put the crust on top, dusting some extra flour on the pie crust and your rolling pin. Working quickly, roll the pie crust until its about the size of the pie dish, turning it over, dusting it with flour occasionally to ensure it doesnt stick to your work surface. Transfer onto your pie dish. Use your fingers to gently tuck it inside the dish allowing the rest to drape over. Use a fork and prick the pie crust all over. Pour the chard and spinach filling over the pie dough and flatten. Make 6 small holes (1 in each direction) in the filling and gently drop one egg into each one, being careful . Grab the rest of the pie crust from the fridge and repeat the process. Drape it over on top of the filling and eggs and gather the edges to seal the pie in a rustic way. Brush egg wash all over the top and place into the middle rack of the oven and bake for approximately 45-55 minutes or until the top crust is golden brown. Let cool for about 10-15 minutes before slicing and serving with lime wedges. Serving Size: 16 slices

Number of Servings: 16.0

Recipe submitted by SparkPeople user TERRIFICLYFIT.