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
Tools
- 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.