Swiss Chard and Goat Cheese Custard Bake
by clangway
Try this Swiss Chard and Goat Cheese Custard Bake recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 12 Swiss chard leaves ; chopped
- 1 Tablespoons olive oil
- 1 large onion ; chopped
- 5-6 oz goat cheese
- 1/2 cups milk
- Salt & pepper
- 1/4 cup Mozzarella grated
- 4 tablespoons Parmesan grated
- 8 eggs
INSTRUCTIONS
Preheat oven to 350F/180C. Remove swiss chard stems and save for another use. Pile up the swiss chard leaves in a stack and slice in 1/2 inch slices one way, then turn the cutting board and slice the other way to make chopped pieces of chard. (You will probably have to do this in a couple of batches.) If needed wash the chopped chard in a salad spinner and spin until it's very dry. Chop the onion into pieces about 1/4 inch.
Heat the olive oil in a large frying pan (big enough to hold all the Swiss chard.) Add onion and saute 4-5 minutes on medium-high heat, just until the onions are barely starting to brown. Then add Swiss chard, all at once. Use a large turner to turn the chard as it cooks until it's all wilted, about 2-3 minutes. Turn off heat and let the chard cool slightly.
Combine the milk and goat cheese. (I did this with the bowl attachment of an immersion blender, but you can let the cheese soften and stir it together by hand.) In a large bowl, beat the eggs until the yolks and whites are all combined, then season with salt and fresh ground black pepper to taste. Stir the milk/goat cheese mixture into the eggs and then add the mozzarella and two tablespoons of the Parmesan. Add the chard and onions and stir so it's well distributed in the egg mixture.
Spray a round casserole dish or springform pan with olive oil or nonstick spray. (Use a pan that's 8 or 9 inches in diameter.) Put the egg/chard mixture into the pan and top with the other two tablespoons of Parmesan. Bake for one hour, or until the mixture is fully set and lightly browned on top.
Serve hot for breakfast, brunch, lunch, or a light dinner. This will keep for several days in the fridge and can be reheated for a minute or two in a microwave.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (711g) | ||
| Recipe Makes: 6 Servings | ||
|
|
||
| Calories: 64 | ||
| Calories from Fat: 36 (56%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 4g | 5 % | |
| Saturated Fat 2.1g | 11 % | |
| Monounsaturated Fat 1.4g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 11.5mg | 4 % | |
| Sodium 151.9mg | 5 % | |
| Potassium 56.5mg | 1 % | |
| Total Carbohydrate 2.9g | 1 % | |
| Dietary Fiber 0.4g | 2 % | |
| Sugars, other 2.5g | ||
| Protein 4.1g | 6 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 64
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.