Pastel primaveral de acelgas y Gruyère

Ingredientes

• One 9-inch deep dish pie crust
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic (minced)
• 8 fillets anchovies, roughly chopped (optional)
• 1 medium onion (thinly sliced into half moons)
• 1 red bell pepper, thinly sliced into sticks (julienned)
• 1 pound swiss chard (chopped, stems and leaves)
• 2/3 cup partly skimmed ricotta
• 4 large eggs (whisked)
• 1/2 cup good Gruyère cheese, grated (or you can substitute with Comté or Beaufort cheese)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Preparación

1. 1

   Bake crust according to directions on the package (you usually have to thaw it first and bake it for 10-15 minutes before you can fill it with ingredients).

2. 2

   Preheat oven to 350ºF.

3. 3

   In a large pan over high heat, add olive oil, garlic, anchovies and onions. Cook for 3-4 minutes, until onions have soften and are translucent.

4. 4

   Add bell peppers and swiss chard, stir and cook for 5 minutes, until tender. Turn the heat off, transfer to a plate and let the vegetables cool to room temperature. You can speed up the process by putting them in the freezer for 5-7 minutes (make sure you use a timer so you don’t forget them!)

5. 5

   In a large mixing bowl, add ricotta, eggs, Gruyère, salt and pepper. Mix well.

6. 6

   Add cooked vegetables and mix well.

7. 7

   Pour mixture into the pie crust and bake in the oven for 40-50 minutes.

8. 8

   Serve hot or cold (with hot sauce or ketchup – optional).