Cut the swiss chard leaves into julienne strips or chop them. Wash and dry the bacon, chop it finely. In a large saucepan, melt the lard on a high heat and cook the swiss chard leaves stirring constantly. Chop the shallots and add to the softened chard leaves with 2 tablespoons of chopped parsley, 1 tablespoon of thyme and a shredded bay leaf. Take off the heat, add the bacon, the eggs and the yolks. Blend thoroughly. Add the milk, season with salt and pepper according to taste. Pour the mixture into an ovenproof dish and bake in a hot oven (410 F) for 40 minutes, keeping an eye on the coloring. Check the pie by pressing a finger on the surface and feeling if it is set.
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1 3/4 lbs swiss chard
2 tbsp lard
14 oz salt bacon
3 medium sized shallots
thyme, parsley, bay leaf
3 eggs
3 yolks
1 cup milk
1/3 cup flour
salt, pepper
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45
mn
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40
mn
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Serve warm, as an appetizer or as a side dish with roast meat or grilled sausages.
