A classic Swiss chard double-crust pie: crisp pastry, creamy filling, and a clean slice. The key is squeezing the chard dry, then binding it with a royale of egg, cream, and parmesan. Inside, the hard-boiled eggs show up in the slice as the serious surprise.
Turn what you find into an experience you can actually bring to your kitchen.
Mix the flour, part of the salt, and cold cubed butter until coarse crumbs form. Add only the cold water needed and bring it together without over-kneading; the dough should be firm, not elastic.
Divide the dough into two disks, one slightly larger for the base. Chill for 15 minutes while you work on the filling; that rest keeps the crust from shrinking like a coward.
Boil four eggs in the water for 10 minutes, cool, peel, and reserve. They should be firm enough to hold their shape inside the pie.
Cut the chard and sauté it in batches for 5 minutes, just until wilted. Move it to a colander and squeeze it hard: if water stays in, the crust ends up sad and soft.
Heat the olive oil and cook the onion for 6 minutes, until soft and sweet. Add the garlic, dry chard, nutmeg, pepper, and the remaining salt; cook for 2 more minutes.
Beat the remaining four eggs with the cream and parmesan. Mix with the warm, not boiling, chard until the filling looks creamy and well bound.
Roll out the larger disk and line the mold. Add half the filling, arrange the hard-boiled eggs, cover with the rest, and top with the second disk. Seal the edges and make two small cuts on top so steam can escape.
Bake at 180 °C for 38 minutes, until the crust is golden and firm. Rest for 15 minutes before slicing; it tastes great hot, but without resting it falls apart like a cheap promise.
