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Ingredients
- 2 lb Swiss chard or possibly spinach, ribs removed, leaves minced Prebaked 12inch wide tart shell
- 1 lb Ricotta cheese
- 1/2 lb Farmer's cheese
- 1/2 c. Minced fresh basil
- 4 lrg Large eggs,, plus 1
- 1/2 tsp Saffron threads dissolved in
- 1 Tbsp. Boiling water
- 4 Tbsp. Butter,, almost melted
Directions
- Preheat the oven to 400 degrees.
- Blanch the swiss chard in boiling water for a minute; drain and squeeze dry. Transfer to a mixing bowl and add in the basil, cheeses, and 4 of the Large eggs. Season with salt and freshly grnd black pepper and add in half of the saffron and soft butter.
- Fill the prebaked tart shell and bake for 15 min. Beat remaining egg with remaining saffron and spoon this over the surface of the tart. Bake for 20 min longer or possibly till puffy.
- Yield: 8 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1564g | |
| Calories 1558 | |
| Calories from Fat 1022 | 66% |
| Total Fat 114.76g | 143% |
| Saturated Fat 65.53g | 262% |
| Trans Fat 0.0g | |
| Cholesterol 1142mg | 381% |
| Sodium 2854mg | 119% |
| Potassium 3991mg | 114% |
| Total Carbs 51.75g | 14% |
| Dietary Fiber 13.5g | 45% |
| Sugars 12.07g | 8% |
| Protein 91.93g | 147% |
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