Swiss Chard and Goat Cheese Custard Bake

Directions

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. 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 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. , 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 with olive oil or nonstick spray if you have one). Use a dish or 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.