The beauty and bounty of Swiss chard is brought to life in this dish.
Swiss Chard & Egg Casserole
Chef Stephanie Banyas
8-10
15 minutes
45 minutes
American
Brunch
This recipe would work with kale, but if you use it, make sure to remove the stems first.
Ingredients
- 2 tablespoons olive oil
- 1 cup sliced cremini mushrooms
- Kosher salt and freshly ground black pepper
4-5 large raw chard leaves, stems removed, leaves coarsely chopped
- ¼ cup scallions, chopped
6 tbsp freshly grated pecorino cheese
- ¼ cup panko breadcrumbs
- 6 large eggs
- ¼ cup milk or half and half
- 1 clove garlic, finely chopped
1 tsp Dijon mustard
Red pepper flakes, to taste
Salt and pepper, to taste
Crème fraîche (or sour cream), to serve
Lemon zest (from ½ lemon), to serve
blank
Rectangular Baking Dish
Large Mixing Bowl
Directions
Preheat your oven 350°F. Grease an 11”x7” baking dish (or similar size), and set aside.
In a medium skillet, heat the oil. Add the mushrooms and a few pinches of salt. Cook, stirring occasionally until they’re golden and soft, about 10-15 minutes.
Add the garlic and cook for 1 minute longer. Remove from pan and set aside.
In a large bowl, whisk the eggs and milk until smooth. Stir in the Dijon mustard.
Add in the raw chard leaves, mushrooms, scallions, 3 tablespoons (half) of the cheese, and a few pinches of salt and pepper. Toss to coat all of the leaves.
Transfer mixture to the baking dish and bake uncovered for 15-20 minutes, until the eggs just start to set.
Mix together the remaining cheese with the panko. Sprinkle it on top of the casserole and bake it for about 10 minutes more, until the cheese starts to brown.
Sprinkle with red pepper flakes and serve in bite-sized pieces with a dollop of crème fraîche or lemony yogurt on the side.