I like to serve egg-rich vegetable pies for lunch or for a light dinner. I place heaping wedges onto plates with a scoop of one fermented vegetable or another, depending on what sits in our refrigerator. From time to time I
substitute thinly sliced potatoes for a floury crust. It makes for a charming, rustic appearance, and the potatoes grow tender and soft as the pie bakes.
My favorite of these pies includes greens and herbs—particularly chard, kale, parsley, and thyme—though mustard greens make a nice substitute for either chard or kale.

SERVES 6

INGREDIENTS

• 1 bunch Swiss chard (about 12 ounces)
• 1 small bunch curly kale (about 8 ounces)
• 1/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon fresh thyme leaves
• 4 Yukon Gold potatoes
• 2 tablespoons clarified butter
• 8 eggs
• 1/4 cup heavy cream
• 1/2 teaspoon finely ground unrefined sea salt
• 4 ounces chèvre

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. Trim the Swiss chard of any tough stems or veins, then stack the leaves on top of one another, roll them into a cigar, and slice them crosswise into strips about ¼ inch wide.
3. Tear the kale leaves away from the tough stems and into small pieces no bigger than ½ inch; discard the stems. Put the torn kale in a bowl with the Swiss chard, parsley, and thyme.
4. Keeping the skins on, slice the potatoes crosswise into ⅛-inch-thick rounds.
5. Melt the butter in a 10-inch ovenproof skillet over medium-low heat. Swirl the skillet so that the butter lightly coats the bottom and sides.
6. Turn off the heat and carefully arrange the potato slices along the bottom and sides of the pan to form a crust.
7. Tightly pack the greens and herbs into the potato-lined skillet.
8. Crack the eggs into a mixing bowl and add the cream and salt. Beat them together until uniform in color.
9. Pour the egg mixture over the vegetables, filling the skillet to within ½ inch of its rim; you may not need to use all the eggs.
10. Drop the chèvre a teaspoon at a time into the eggs and vegetables.
11. Transfer the skillet to the oven and bake for 40 to 45 minutes, until the center of the pie no longer wobbles when you gently shake the pan.
12. Allow the pie to rest for 5 minutes before slicing into wedges and serving.