Preheat the oven to 400 degrees. Blanch the swiss chard in boiling water for a minute; drain and squeeze dry. Transfer to a mixing bowl and add the basil, cheeses, and 4 of the eggs. Season with salt and freshly ground black pepper and add half of the saffron and soft butter. Fill the prebaked tart shell and bake for 15 minutes. Beat remaining egg with remaining saffron and spoon this over the surface of the tart. Bake for 20 minutes longer or until puffy. Yield: 8 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6712 Posted to MC-Recipe Digest V1 #285 Date: Thu, 7 Nov 1996 23:38:29 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (1364g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 319 (52%)|
|Amt Per Serving||% DV|
|Total Fat 35.4g||47 %|
|Saturated Fat 22.1g||110 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 138.9mg||43 %|
|Sodium 560.3mg||19 %|
|Potassium 564.5mg||15 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 23g|
|Protein 51.1g||73 %|
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Calories per serving: 619
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