Rainbow Chard Breakfast Pie - (gluten-free)

1 bunch of rainbow chard

a handful of garlic scapes

2 lg. cloves of garlic

⅓lg. red pepper

8 lg. eggs

½c half and half

3T corn flour

1t black pepper

½t baking soda

½t baking powder

¾c cooked, drained bacon crumbles

4oz. sharp hard cheese

Steam the finely chopped stems and cut up leaves, of the chard 10-15 minutes, drain.  Chop the next 3 ingredients.

In a medium glass bowl, whisk the eggs and half and half together.  When well blended, add the dry ingredients and continue to whisk well.  (1t of pink Himalayan is shown, but not listed.  The bacon provides enough sodium)  Butter a glass pie pan, add half the cooked chard, half the chopped vegetables, then half the egg mixture, repeat then sprinkle on the bacon and cheese.  Bake at 350° 20-25 minutes. . .Lin