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Swiss Chard and Ricotta Salata Egg Bake

Yield Makes 6 to 8 servings
Ricotta salata is a firm, slightly salty, and very mild sheep's-milk cheese. Prep and Cook Time: 1 hour. Notes: If you choose to do all the preparations in the morning, reduce the baking time to about 25 minutes.


  • 1 bunch Swiss chard
  • 2 tablespoons butter, plus more for buttering dish
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1/4 teaspoon white pepper
  • 1 1/2 cups grated ricotta salata cheese
  • 18 large eggs
  • 1/2 cup heavy whipping cream
  • 3/4 cup grated gruyère cheese

Nutrition Information

  • calories 409
  • caloriesfromfat 70 %
  • protein 25 g
  • fat 32 g
  • satfat 16 g
  • carbohydrate 6 g
  • fiber 1 g
  • sodium 1144 mg
  • cholesterol 611 mg

How to Make It

  1. Wash chard and trim discolored ends of stems. Cut out central stalk from leaves with a V-shaped incision that follows the tapering shape of the stalk. Thinly slice stalks and set aside. Chop leaves.

  2. In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add chard stalks and 1/2 tsp. salt. Cook, stirring occasionally, until tender. Add chard leaves and garlic. Continue to cook, stirring occasionally, until leaves are tender. Stir in white pepper. Set aside and let cool slightly.

  3. Butter a 9- by 12-in. baking dish. Spread cooked chard on bottom and sprinkle with ricotta salata. In a large bowl, whisk together eggs, cream, and remaining 1/2 tsp. salt. Pour over chard and ricotta salata. Sprinkle with gruyère, cover with plastic wrap, and chill overnight.

  4. Preheat oven to 350°. Remove plastic wrap from eggs and bake until set and top is golden brown, 40 to 45 minutes. Serve hot, cut into squares.

  5. Note: Nutritional analysis is per serving.