1 pound Swiss chard, stems and ribs discarded, leaves chopped
Salt and freshly ground pepper
2 large eggs, lightly beaten
1 1/2 cups heavy cream
1/4 cup grated Parmesan cheese
1/4 cup mild goat cheese, softened
3 cups roughly torn (1-inch pieces) peasant bread, with crust
How to Make It
Preheat the oven to 350°. Butter an 8-inch-square baking dish. In a skillet, heat the oil. Add the onion, fennel, garlic, thyme, rosemary and crushed red pepper and cook over moderate heat until softened, 6 minutes. Add the chard, season with salt and pepper and cook, tossing, until wilted, 3 minutes. Transfer to a large bowl and discard the rosemary.
In a bowl, mix the eggs, cream, Parmesan and goat cheese and add to the vegetables; season with salt and pepper. Add the bread and stir until moistened. Transfer to the baking dish. Bake for 1 hour, or until set and the top is golden. Let cool for 15 minutes and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.