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Kalyn's Kitchen

Swiss Chard and Goat Cheese Custard Bake

This tasty Swiss Chard and Goat Cheese Custard Bake will help you eat your greens, and this delicious breakfast is low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly! Use Breakfast Recipes to find more recipes like this one.

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Swiss Chard and Goat Cheese Custard Bake found on KalynsKitchen.com

My food preferences have changed since I’ve been writing this blog, and one good change is the way I’ve developed such an appreciation for greens.  I confess that before I started growing them in my garden, I never cooked much with Red Russian Kale, dark green curly kale, or Swiss chard.  Now these uber-healthful greens have turned into something I love experimenting with every year when the garden is producing them, but I’ve also started buying greens from the store more often.

I’ve made a few different breakfast dishes with greens baked into the eggs, but this Swiss Chard and Goat Cheese Custard Bake is a bit different, with a generous amount of goat cheese (the soft type that comes in a log) combined with milk and then mixed into just enough eggs to bind it together into a barely-firm custard.  I loved the flavor combination with the Swiss chard, goat cheese, and other cheeses, and although you could certainly eat this for breakfast I’ve been eating it for a light dinner for the last couple of days.

This recipe was inspired by one I saw in Greene on Greens, a vegetable cookbook I bought used on Amazon.com for a few dollars after my nephew Jake recommended it. The book was first printed in 1984, and tastes have changed a bit since then. I lightened up the recipe quite a bit, switching olive oil for butter, using milk instead of heavy cream, and using lower-fat cheeses.  I also left out the bread crumbs so I could eat this for phase one.  Even with those changes this was creamy and delicious, something I’d eat a small slice of paired with something light on the side. And if you prefer you can certainly use the higher-fat alternatives to make this Keto!

And check out my Salute to Swiss Chard for more Swiss Chard ideas!

Swiss Chard and Goat Cheese Custard Bake found on KalynsKitchen.comTo chop the Swiss chard leaves, pile up a bunch of them and slice one way. Then turn the cutting board and slice through the leaves the other way. If you’re using chard from the garden, give then a good wash in a salad spinner after you’ve chopped them and spin until they’re very dry. In a large frying pan, saute the onion in some olive oil until it’s just starting to brown. Then add the chopped Swiss chard all at once and use a large turner to keep turning it until all the chard has wilted. Cook the chard a couple of minutes, just until it’s wilted down like this; it will finish cooking in the oven.  Turn off heat and let the chard cool a little.

Swiss Chard and Goat Cheese Custard Bake found on KalynsKitchen.comI used the bowl attachment of the immersion blender to mix the milk and goat cheese, but you could let the cheese soften on the counter and mix it by hand. Beat the eggs with some salt and pepper. Then mix the goat cheese and milk mixture, mozzarella, and 2 T of Parmesan into the eggs. Stir in the wilted Swiss chard and onions. Pour the mixture into a round casserole dish that you’ve sprayed with olive oil or nonstick spray (or use a Springform Pan if you have one) and sprinkle the coarse ground Parmesan over the top. Bake at 350F/180C for about an hour, or until the mixture is completely set and lightly browned on top.  (I tested with a toothpick to make sure the center was done.)

Swiss Chard and Goat Cheese Custard Bake found on KalynsKitchen.com

Serve hot for breakfast, brunch, or a light dinner.

More Tasty Ideas with Swiss Chard:

Spaghetti Squash and Chard Gratin from Kalyn’s Kitchen
Oven-Roasted Swiss Chard from Leite’s Culinaria
Spicy Asian Stir-Fried Swiss Chard from Kalyn’s Kitchen
Hot Swiss Chard Artichoke Dip from Farmgirl Fare
Whole Wheat Spaghetti with Garlic, Chard, and Pecorino-Romano Cheese from Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Swiss Chard and Goat Cheese Custard Bake

This tasty Swiss Chard and Goat Cheese Custard Bake will help you eat your greens!

Ingredients:

  • 12 oz. Swiss chard leaves, chopped
  • 1 T olive oil
  • 1 large onion, chopped
  • 6 oz. goat cheese (Use the soft goat cheese that comes in a log)
  • 1/2 cup milk, half and half, or cream
  • 8 eggs
  • salt and fresh ground black pepper to taste
  • 1/4 cup grated mozzarella
  • 2 T + 2 T grated Parmesan (preferably freshly grated)

Directions:

  1. Preheat oven to 350F/180C.
  2. 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.
  3. Chop the onion into pieces about 1/4 inch.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
  8. 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.
  9. Spray a round casserole dish with olive oil or nonstick spray (or use a Springform Pan if you have one).  Use a dish or pan that’s 8 or 9 inches in diameter.
  10. Put the egg/chard mixture into the pan and top with the other two tablespoons of Parmesan.
  11. Bake for one hour, or until the mixture is fully set and lightly browned on top.
  12. Serve hot for breakfast, brunch, lunch, or a light dinner.
  13. This will keep for several days in the fridge and can be reheated for a minute or two in a microwave.

Notes:

Recipe inspired by Green Timbale in Greene on Greens.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With a generous amount of leafy greens and using low-fat goat cheese, milk, and mozzarella, this recipe would be a good choice for any phase of the South Beach Diet, and it’s also perfect for other low-carb and low-glycemic eating plans. Other low-carb plans will prefer full-fat dairy products; take your choice.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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53 comments on “Swiss Chard and Goat Cheese Custard Bake”

  1. Rich, I think I MUST try your version with the crab!

  2. I have made this recipe about 4 times and I can say it is good every time. The last 2 times I have put 1 lb of lump crab (just mixed right in) and wow is that good!

  3. Interesting idea to use buttermilk!

  4. I cooked this according to the directions and substituted low fat buttermilk because it seemed like a good idea (and I wasn't sure how long that bm was going to last past the expiration date). The recipe is wonderful – I added just a touch of nutmeg and cayenne (not enough to taste, but enough for added depth). One recommendation would be to cook the greens down till they are dry. I noticed that after I let it cool and cut it, it seeped moisture. Very nice recipe and will be making it again!

  5. Christine, hope you enjoy! Yes, all the recipes in that book are a bit much!

  6. I've had that cookbook since 1984 and even made the original dish – once. Too much fat and back then never thought to lighten it up. Thanks for this, Kalyn, I'll be making it soon!

  7. Anna, I think it might work, but cream cheese is higher in fat and calories and also a thicker texture, so I might use a little less.

  8. Do you think this would work with cream cheese instead of goat cheese? BTW, your blog is great! I've been on the South Beach Diet for a couple of months and I've lost 36 lbs. I have your delicious recipes to thank! Hopefully I can shed another 27 lbs.

  9. Bonnie, I'm glad to hear you are enjoying the blog!

  10. I am growing swiss chard in my garden for the first time this year and was looking for recipes when I came across this. It was wonderful! I hope you don't mind I reposted it on my blog. Thank you for a great recipe. I love your blog!

  11. Kalyn – do you know what size your baking dish was? I don't own a round one, but I do have a 2.5 quart oblong one. Would that change how this baked?

  12. Lauren, thanks for commenting, and how fun to hear from someone in Spain. My brother lived there for a few years, so it's definitely on my want-to-go list!

  13. This looks amazing! I read your blog all the time Kalyn and I think this is the first time I've commented so a big THANK YOU is due! I love your recipes and your support for a healthy lifestyle. If you ever come to Spain you have a foodie friend in me!

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