Step 1

Follow out instructions in the link above to blind bake your pie crust. While the crust is baking, make the filling:

Step 2

Grab a medium sized bowl and whisk together your eggs, milk and cream. Whisk in the flour, herbs and salt and pepper.

Step 3

Once the edges of your crust are golden brown, remove it from the oven. Let the pie rest for 10 minutes and turn the oven down to 325F.

Step 4

Remove the pie weights and the liner you used. At this stage, I find that it makes a big difference to return the pie to the oven to brown the bottom. Once golden, grate a little of your cheese over the bottom crust.

Step 5

Dollop the ricotta over the bottom crust. Take your chard and stem it (remove the ribs). Roll the leaves up together and cut thin slices of leaves. Sprinkle those over the cheese.

Step 6

Pour the custard over the chard and bake for about 45 minutes, or until the center is just set.