Normally I don’t give so many options in an ingredient list, but my goal is to show just how flexible this recipe can be. As long as you have some good cheese, some handfuls of greens, and a pie crust, everything else is easily adaptable to what you have in your pantry.
Seriously, Matt and I literally ate this whole pie in 24 hours. It’s impossible not to go back for another slice, especially since you can easily have it breakfast, lunch, or dinner… Or maybe even a snack!
Pantry Cheese & Greens Whole Grain Tart
- 2 tablespoons extra virgin olive oil
- 1 shallot, (can also sub in 1/4 yellow onion)
- 2 garlic cloves, minced
- 6 ounces greens of your choice, spinach, swiss chard, kale all work
- optional: 1/2 cup spiralized or shredded butternut squash, sweet potato, or regular potato
- 1/2 cup shredded white cheddar, (you can also do more than 1/2 cup depending on how much you love cheese) **any other cheese works too, or you can use a combination. I’ve used gruyere, mozzarella, parmesan, and cheddar (and a combination) and they all work.
- Whole Grain Nut Pie Crust or other pie crust of your choice or premade pie crust
- Heat a large skillet over medium heat. Add in olive oil, diced onion, and garlic cloves. Saute until lightly browned.
- Add in greens- it’s okay if they stack on top of each other. Add in a tablespoon of water and stir occasionally until greens are wilted. Greens should still be vibrant green, but greatly reduced in size and wilted.
- Set aside sauteed greens to cool. Make pie crust.
- Place sauteed greens in an even layer onto pie crust. Top with cheese.
- Bake at 375 until crust is lightly browned and cheese is fully melted and starting to brown, about 45 minutes. Serve.