Mushrooms and Chard Delight (Print Version)
# Ingredients:
→ Pastry
01 -
1 puff pastry sheet, thawed
→ Filling
02 -
3/4 cup shredded mozzarella
03 -
5 large eggs
04 -
2 tablespoons butter, unsalted
05 -
3 cloves of garlic, finely chopped
06 -
1 teaspoon thyme, minced (extra for garnish)
07 -
Kosher salt and fresh ground black pepper, as needed
08 -
3/4 cup whole milk
09 -
1 pound sliced white button mushrooms, cleaned
10 -
1 cup fresh Swiss chard, roughly chopped
# Instructions:
01 -
Warm up your oven to 350°F. Lay out the puff pastry on a floured counter and roll it into a big circle, around 14 inches wide. Move the rolled pastry into a 9-inch pie dish and tuck any extra over the edges for a crust. Pinch the edges for a design and poke the bottom a few times with a fork. Place the dish on a baking sheet and leave it there for now.
02 -
On medium-high heat, melt the butter in a big pan. Drop in the mushrooms, salt, and pepper, and give it an occasional stir until they soften up—this will take about 5–7 minutes. Toss in the chard, garlic, and thyme, and cook just until the chard is soft, and the garlic smells amazing—just a minute more. Take the pan off the heat.
03 -
Grab a big bowl and whisk the eggs and milk until smooth. Stir in the mushroom-chard mix and toss in the shredded mozzarella. Mix it all together.
04 -
Pour the filling right into the pie crust you prepared earlier. Pop it in the oven and bake until the middle isn’t jiggly anymore and the crust looks golden, which should take around 45–50 minutes. Let it rest for 15 minutes to cool.
05 -
Sprinkle some thyme on top and serve it warm.
# Notes:
01 -
You can switch out Swiss chard for kale or spinach if you'd like.