This recipe is not a redaction but rather an adaptation that grew out of my very bad but often creative habit of seeing something at the store that reminds me of a recipe and then making a guess of the rest of the items that I need.  Usually I end up in the kitchen with about half (if I'm lucky) of the ingredients I need.  Still it's tasty and not horribly out of the realm of possibility. I served it at a German themed feast several years ago and it was well received.

Quiche-like pies of green and eggs turn up in quite a number of period cookbooks. The Cookbook of Sabina Welserin, that provided the inspiration for this one contains five such recipes.   

•  5 leaves of chard chopped including stems (1 bunch if chard a sold in stores will make two pies)

• 1 cup chopped spinach

• 1 cup chopped parsley

• 1/4 cup currents

• 2 tsp sugar

• 4-6 beaten eggs

• butter or oil

• Pastry for a single crust 9 inch pie (See Pastry Dough for other options)

Sauté chard, spinach and parsley in butter till soft

Strew in pie shell

Add currents and sugar, pour beaten eggs in (Start with four and add more to fill the pan if needed.)
Bake  at 350 for 30-40 minutes till  just set in center.

 Adapted from The Cookbook of Sabina Welserin

An herb tart

First, take a small handful of hyssop, mint, chard and sage. There should be three times more of chard than of the other herbs, according to how large one will make the tart. Take clarified butter and fry the herbs named above therein, take raisins, small currants and sugar, as much as you feel is right. Take then eight eggs, beat them carefully into that which is described above and make a pastry shell with an egg and bake it slowly.

• Almond Tarts
• Apple Puffs
• Apple Pillows
• Cherry Puffs
• Dutch Oven Custard
• Genovese Tart
• Pastry Dough
• Puffed Apples
• Raison Pie
• Rice Buns

Other savory pies

• Chard Pie
• Cheese and Bacon Pastries
• Cumin Chicken Pie
• Doucettes
• Figgy Piggy Pie
• Genovese Tart
• Ofella
• Simple Salmon Pie