This was dinner last night. A quick pie with the chard I bought. Some Jarlsberg cheese I’ve had stored away. Just one of the huge Vidalias I got from my photo shoot. The last of the eggs. With a simple salad and some mustard vinaigrette, it was our dinner. Sitting on the deck right off the kitchen, it was satisfying. Easy. We sat under the tree that covers our patio. Looked out over the wide spans of our yard. Had some sips of wine and hung out.
It was also my lunch today. Padding around our almost-excessively large kitchen. I heated the whole tin up in the oven. Cut off a slice, re-visited that beautiful lettuce, grabbed a towel and a fork and was headed outside to eat my solo lunch al fresco. I set it down in the windowsill and started looking out the window. All that yard. All that space. I was standing in this huge kitchen – in the space where we keep saying a table needs to go – just gawking at the light. Wait until you see the light. It’s remarkable. I ended up leaning up against the window, noshing on my lunch…feeling a bit overwhelmed (in the best way possible) and aimless in that there’s so much to do…so much that can be done and, well, there’s some daydreaming, elbow-leaning meandering to be done.
While I don’t do pie crusts (something I’m planning on remedying, believe me), please feel free to make your own crust here. I’m lucky that a buttery, flaky pie crust is within a 10 minutes drive of my house so I choose to keep those on hand for moments like this. Make sure you pre-bake your crust a bit before throwing all the ingredients in. If you feel so inclined to add some crumbled, cooked bacon…do that. This pie is a blank slate for adding on your own touches. I’m calling this a pie because…I’m fairly certain that quiche gives pie a bad name. I fear that some male members of my friend and family circle wouldn’t eat it if I called it a quiche so I’m running interference on that. Let me also say this – it’s dang good cold. You can cut off a slice and eat it as is. Feel free to warm it up to your desired temperature.
Swiss Chard and Vidalia Onion Pie – serves 6-8 as main dish sized pieces