Chard & Ricotta Pie

• 1 3/4 lbs swiss chard
• 1 tablespoon olive oil
• 1 bunch green onion, cut into 1/4 in clices
• 4 large eggs
• 15 ounces contaimer part-skim ricotta cheese
• 3/4 cup 1% low-fat milk
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper

1. Preheat oven to 350. Grease 9 1/2 pie plate (use a glass deep-dish).
2. Clean chard well. Separate stems from leaves; cut off bottom 2 inches of stems. Slice stems thin and coarsly chop leaves.
3. Using a 12 inch skillet, heat oil. When hot, add stems and stirring frequently until browned (about 5 minutes). Add onions, salt and pepper; cook 1 minute. Add leaves and cook about 5 minutes, sitrring frequently until wilted and any water is gone.
4. Wisk together in a large bowl the eggs, milk, ricotta, parmesan cheese and cornstarch; then add chard mix.
5. Pour into prepared pie plate. Bake 40 minutes or until knife inserted 2 inches from center comes out clean.

swiss chard, olive oil, green onion, eggs, ricotta cheese, milk, freshly grated parmesan cheese, cornstarch, salt, fresh ground pepper

Taken from www.food.com/recipe/chard-ricotta-pie-462578 (may not work)