Madison Area CSA Coalition

This recipe was provided by the Ends Family, Scotch Hill Farm.


  • 2 tablespoon olive oil
  • 1½ cups chopped onions or green onions with tops chopped
  • 1 tablespoon minced garlic or several chopped garlic scapes
  • 1 large or 2 medium bunches of chard or other greens, stems removed and chopped
  • 6-8 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 2 8-inch deep dish pie shells
  • 2 cups grated cheddar or Swiss cheese
  • 1-2 tablespoon fresh chopped dill

Optional – chopped ham, diced tomatoes, chopped basil, blanched green peas or green beans (if you add tomatoes be careful of the higher liquid content, reduce milk a little or bake a little longer)


  1. Heat oven to 400°

  2. Heat oil in large skillet over medium heat, add onion and garlic cook, stirring till tender

  3. Add greens, cook till they wilt, don’t burn

  4. Turn off heat

  5. Beat eggs, milk and salt

  6. Spread greens mix in pie shells, add cheese, pour egg mix over

  7. Add anything else

  8. Sprinkle with dill; bake at 400° till done in middle, 30-40 minutes