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The Boston Globe

Food & dining

Recipe for Crustless Swiss chard pie

Makes one 8-inch square or round

Both rainbow chard, with its colorful stems, or the more traditional white-stemmed chard are great for this crustless pie sent in by Jeanne M. Woodes of Wellfleet. The soft, eggy quiche-like custard bakes with the dark green leaves, which are scented with fresh thyme and covered with Parmesan. “Cut into squares for appetizers or wedges for pie,” says Woodes. Chard can be sandy. Rinse the leaves well in a deep bowl of cold water.

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