Swiss Chard and Ricotta Salata Egg Bake

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.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 409
  • Calories from fat: 70%
  • Protein: 25g
  • Fat: 32g
  • Saturated fat: 16g
  • Carbohydrate: 6g
  • Fiber: 1g
  • Sodium: 1144mg
  • Cholesterol: 611mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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.
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