My pal, Ken, over at Living the Life in Saint-Aignan posted a glorious Savory Swiss Chard Pie the other day. When I saw it I just new I had to try it. And how easy peasy!
I had to make a few adjustments because I didn't have any already cooked chicken or ham. So I decided to tweak the recipe and use ground pork. I browned about a pound of ground pork, added onions, swiss chard, and the all important pinch of nutmeg. I don't know why but that nutmeg really gives this savory pie some oomph.
I turned the browned meat and chard mixture into a bowl to cool slightly while I found the cheese and eggs. I didn't think it needed any olive oil because the ground pork had plenty of fat in it so I just used a glug of cream instead. Then I just mixed in the eggs and cheese, salt and pepper to taste and the filling was done. I did not use any rice.
The best thing I did was follow Ken's instruction to use an egg wash on the top crust. I usually don't do this but it made the lard crust even more extraordinary. I chose to use an all lard vs half lard/half butter on the crust because I knew the savory filling could handle the taste. And the crust turned out incredibly flaky. Add the extra crispness from the egg wash and this crust was spectacular.
I think meat pie is my new favorite thing. And yes. It's a breakfast food.
Happy Saturday everyone! Now go make meat pie!
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