Ingredients:
- olive oil (flavored with garlic) or olive oil flavored cooking spray (flavored with garlic)
Directions:
- Set oven at 425 deg F/220 deg Celsius.
- Use a generous pie plate: mine wasn't standard, and measured 7 1/2 across at the bottom, 10 1/2 inches across the top, and was a little more than 2 deep. Any pie dish will do.
- Roll out the pastry on a floured board, and cut out a generous circle (lay the pie plate upside down on the pastry and cut with a knife in a wide circle around it).
- Grease the pie plate lightly with oil, then plonk in the pastry and fit without stretching. Crimp the edges.
- Whisk the 3 eggs, then use a brush and brush the pastry all over with the egg. Keep the beaten eggs.If necessary put the lined pie plate in the fridge.
- I found lovely purple-bottomed sping onions, but use whatever you have: chop them and scatter evenly into the bottom of the pie plate, to cover. If you don't have spring onions, try rings of sweet onion.
- In this case I used Swiss Chard, a soft,light green kind, from my own garden, but frozen, cooked and drained is just fine. I called it spinach because it's a shorter word, but swiss chard is what I use. If you prepare this early in the day, you can leave it to drain, and press out more liquid before using. Stir in salt and nutmeg.
- Whenever I make a white sauce, I use a shortcut: put the milk in a small pot, whisk in the tablespoon flour, add a pinch of salt, and then whisk until milk comes to the boil and thickens. So try that here, and you cut out the butter normally used.
- Pull off the heat, whisk once or twice, then add the cheese, Tabasco and garlic.
- Stir the cheese sauce into the spinach.
- Also stir in the egg mixture left over after you painted the pastry into the drained swiss chard/spinach. The eggs will help firm up the mixture during baking.
- Rosa tomatoes are small plum-shaped tomatoes, and they are especially sweet. If you can't get them, use cherry tomatoes or even tomato slices, but in the latter cases, sprinkle over a little sugar. Rosa tomatoes simply explode in the mouth in a burst of sweet flavour.
- Ladle the swiss chard mixture over the spring onions in the lined pie plate. Scatter the basil leaves over the swiss chard.
- Pack the rosa tomatoes all over the top. (See my original photograph). If not using rosa, sprinkle over a little sugar.
- Brush with olive oil or, preferably, spray the tomatoes with an olive oil and garlic spray.
- Put in the preheated oven. Keep at that high heat for about 10 - 15 mins, then turn heat down to 350 deg.
- Bake for about 30 mins or more, until pie has risen and is set.
- Serve hot or warm, in slices, with a main dish of meat and a side salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 457 Kcal (1913 kJ) | ||
| Calories from fat | 257.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.6g | 44% | |
|---|---|---|---|
| Cholesterol | 91.12mg | 30% | |
| Sodium | 567.49mg | 24% | |
| Potassium | 543.59mg | 12% | |
| Total Carbs | 35.05g | 12% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 15.44g | 31% | |
| Vitamin C | 19.1mg | 32% | |
| Iron | 3.3mg | 18% | |
| Calcium | 189.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 187.09 Kcal (783 kJ) | ||
| Calories from fat | 105.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 44% | |
|---|---|---|---|
| Cholesterol | 37.31mg | 30% | |
| Sodium | 232.33mg | 24% | |
| Potassium | 222.54mg | 12% | |
| Total Carbs | 14.35g | 12% | |
| Sugars | 2.21g | 22% | |
| Dietary Fiber | 1.39g | 14% | |
| Protein | 6.32g | 31% | |
| Vitamin C | 7.8mg | 32% | |
| Iron | 1.4mg | 18% | |
| Calcium | 77.5mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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