A delicious vegetable pie, similar to a quiche, made with Swiss chard, green beans, peas, and carrots. It can be served as a starter or as a side dish for meats.
In a little butter, sauté the onion until translucent. Add the Swiss chard and cook until soft and cooked, about 5 minutes. Add the peas, carrots, and green beans and season with salt and pepper.
Prepare a béchamel sauce. Melt the butter until it bubbles. Remove from heat and add the 3 tablespoons of flour. Whisk with a balloon whisk and return to the heat. Keep stirring (so it doesn't burn) and cook over medium heat for about 2 minutes (this is to remove the taste of raw flour). Heat the milk in the microwave (about 30 seconds) and add in 2 parts. Whisking with the balloon whisk after each addition. The béchamel sauce should have a velvety and creamy texture. Season with salt and freshly ground pepper. (You can also add a bit of nutmeg).
Preheat the oven to 200 degrees Celsius. In a round baking dish, grease with butter and sprinkle with breadcrumbs and powdered Parmesan cheese.
Mix the beaten eggs with the grated cheese and add to the (cooled) béchamel sauce. Add the mixture to the vegetables and pour into the greased baking dish. Bake in the oven for 45 minutes until set.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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