Nowadays when I venture home to my Significant Mother/Father (thanks Diana!) a routine has emerged: As I begin packing up my bags (laundry) to head back to La La Land, my mom grabs a knife and heads out to the backyard, barefooted, rain or shine, day or night, to make harvest for her daughter. She hacks down her basil plants, saws off shoots of swiss chard, rips the best looking tomatoes off the vine, lacerates edible flowers, and whacks whatever promiscuous squash has emerged at that time off its umbilical cord. Mom packs it nicely in a bag and throws in a grab bag of fridge donations, ie. miscellaneous blocks of cheese and stray fruits.On this particular occasion I combined the greens (and cheese) Mom gave me: baby swiss chard, basil, mint, and dill with tomatoes into a savory pie. I cleaned the greens thoroughly and chopped them down in small bite size pieces, this is very important because when you cut the pie you don't want long pieces hyper extending out of the deep realms. Meanwhile I made a crust of corn meal and oat bran combined with corn oil (I know, know I didn't use olive oil, but I find the corn oil goes great in the crusts of savory pies) and patted down into the dish. Next, in a separate bowl whip together 4 eggs, quarter to half a pound of feta (or whatever delicious crumbly cheese you have on tap) and whatever other cheese you want to use up. For this particular pie, I used feta and grated parmesan. Add a little milk to lighten up the batter. Then combine with your greenery and pour into pie shell. Decorate with tomatoes. Ok so these tomatoes were not from my Mom's garden, but they were rescued from my fridge and provide a nice "popage" factor during consumption. I sliced extra tomatoes from the garden on top at the end.I got a little jiggy with it and decided to add an entire sliced red onion on top. I love red onion, especially when it gets crispy and slightly burnt. Almost like bacon, but better :) Top with more cheese (fresh grated parmesan) and pop her into the oven at 375 degrees for about 45 minutes. Put the broiler on at the end to crisp up the top. Enjoy for breakfast with coffee or dinner with salad and glass of red or white wine( goes with both, trust me on that).
I made this up and eyeballed everything so here is a list of approximate ingredients (results will vary):
3 cups loose greens (swiss chard, spinach, basil, dill, mint, whatever is in season) chopped in bite sized pieces.
1 basket baby tomates
1 red onion thinly sliced (optional)
4 eggs (organic - hormones are bad!)
1/2 lb feta
1/4 cup freshly grated parmesean
1/4 cup whole milk
1 cup cornbread mix or cornmeal
1/4 cup oat bran (if you like that extra nutty crunch/fiber)
1/4 cup corn oil (or less until the mix is crumbly enough to press down)