SWISS CHARD AND RICOTTA PIE

(like a quiche without the crust)

1 large head Swiss chard, about 1¾ pounds

1 tab. olive oil

1 bunch green onions, sliced ¼” thick

¼ tea. coarsely ground black pepper

4 large eggs

1 container (15 oz.) part skim ricotta cheese

¾ cup 1 % low fat milk

½ cup grated Parmesan cheese

2 tab. cornstarch

Grease 10” pie plate. Trim Swiss chard. Separate stems from leaves; thinly slice stems and coarsely chop leaves. Heat oil in 12” skillet; add sliced stems and cook 4 min. until tender and lightly browned, stirring frequently. Add green onion and pepper; cook 1 min. Gradually add chopped leaves and cook, stirring until wilted and excess moisture evaporates, about 5 min.

Mix with wire whisk or fork the eggs, ricotta, milk, Parmesan and cornstarch. Stir in Swiss chard. Transfer mixture to pie plate. Bake at 350° for 40 min. or until knife inserted 2” from center comes out clean. Yield 6 servings.