Chard and Onion Pie

This is based on a kale pie i found online. I think the chard works better. I added the mushrooms and the cheese, and will probably continue to experiment. Most veg would work well in this, as long as they are pre-cooked.

I tried it mostly because the idea of a batter crust appealed to me. It's rather like yorkshire pudding in texture and flavor.

Chard and Onion Pie
Ingredients
serves Serves 6-12

• 2 tablespoons butter, plus more as needed (unless bacon)
• A bunch of swiss chard, leaves removed from stems and sliced, and stems chopped
• 1 medium onion, chopped
• 8-10 oz mushrooms, sliced
• Salt and freshly ground black pepper
• 1/4 cup chopped mixed herbs, such as parsley, thyme, chervil and chives
• 4-8 oz cheese- cheddar, colby-jack, pepperjack, etc., shredded or cubed (optional)
• 3 hard-cooked eggs, coarsely chopped
• 0.25-0.5 lb bacon, chopped and browned before the onions etc.- optional
•
• 3 uncooked eggs, whisked
• 1 cup whole-milk yogurt or sour cream
• 3 tablespoons mayonnaise
• 1/2 teaspoon baking powder
• 1 1/4 cups flour

Procedures
1. Preheat oven to 375 degrees. In a large (12-inch) skillet, heat the butter over medium heat until the foam subsides, or cook the bacon so the fat renders. Add the chard stems, mushrooms, and onion and cook, stirring occasionally, until softened, 10-12 minutes. Add leaves and stir till wilted. Season liberally with salt and pepper.
2. Add the chopped herbs, cheese, and hard-boiled eggs to the kale mixture, stir gently to combine, and remove from the heat.
3. In the meantime, combine the yogurt or sour cream, mayonnaise, and whisked eggs. Add in the flour, baking powder, and a good pinch of salt and whisk until just smooth.
4. Pour half the batter in the bottom of a greased 12-inch pie dish or a 9 x 13" dish. Layer in the veg mixture, then cover with the remaining batter. Bake for 45 minutes, until the top is shiny and golden. Cool for 15 minutes and serve warm.