Swiss Chard and Goat Cheese Custard Bake

Swiss Chard and Goat Cheese Custard Bake is a tasty low-carb and Keto dish, and this is perfect for a special breakfast! And I enjoy creamy egg dishes like this for lunch or dinner as well!

PIN this tasty Swiss Chard breakfast bake to try it later!

I’m always excited when I can update a favorite recipe with new photos that are more likely to entice you to try it, and this Swiss Chard and Goat Cheese Custard Bake is a delicious option if you’re wanting to make a special breakfast. And if you haven’t cooked much with Swiss Chard, maybe this tasty breakfast bake is the recipe that will entice you to try it!

For most of my life I never cooked much with leafy greens like Swiss Chard or kale. But then I started growing them in my garden and made quite a few different breakfast dishes with greens baked into the eggs. This one is a bit different though, with a generous amount of goat cheese (the soft type that comes in a log) combined with half and half and then mixed into just enough eggs to bind it together into a barely-firm custard.

I loved this flavor combination with the Swiss chard, goat cheese, and other cheeses, and although this is great for breakfast I’ve enjoyed eating it for a light dinner as well.

What is a Springform Pan?

One thing that made the updated photos of this recipe look better was cooking the custard bake in a nine-inch Springform Pan (affiliate link), the type of pan with a removable ring and a flat bottom that’s often used to cook cheesecake. But if you don’t have that type of pan you can definitely cook it in a round casserole dish like I did when I first made it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
• Swiss chard 
• Olive Oil (affiliate link)
• onion
• goat cheese 
• milk, half and half, or cream
• eggs
• salt and fresh ground black pepper 
• grated Mozzarella
• grated Parmesan 

Can you use other greens besides Swiss Chard in this breakfast bake?

You can definitely use softer greens (like spinach) or firmer greens (like kale) in this custard breakfast bake. You will need to adjust the cooking time a bit when you cook the greens.

How to make Swiss Chard and Goat Cheese Custard Bake:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Remove goat cheese from the fridge and let it soften on the counter for an hour.
2. Trim away thick ribs and stems from the chard and then pile up a bunch of leaves and slice one way. Turn the cutting board and slice leaves the other way.
3. In a large bowl, beat the eggs, then season with salt and fresh ground black pepper to taste.
4. Combine half and half and goat cheese. I let the goat cheese soften and then stirred it together by hand.
5. Heat olive oil in a frying pan, then cook the onion until it’s just starting to brown.
6. Then add chopped Swiss chard all at once and keep turning it until all the chard has wilted. Only cook the chard until it’s barely wilted; it will finish cooking in the oven. 
7. Then mix the goat cheese and half and half mixture, Mozzarella, and 2 T of Parmesan into the eggs. Stir in the wilted Swiss chard and onions.
8. Pour the mixture into a nine-inch Springform Pan (affiliate link) or use a round casserole dish sprayed with olive oil or nonstick spray.
9. Sprinkle the coarse ground Parmesan over the top.
10. Bake at 350F/180C for 45-50 minutes, or maybe longer if you use a casserole dish that’s smaller than nine inches. (I tested with a toothpick to make sure the center was done.)
11. Serve hot for breakfast, brunch, or a light dinner.

More Tasty Recipes Using Swiss Chard:

• Spaghetti Squash and Chard Gratin
• Garlic Scape Pesto with Chard
• Spicy Stir-Fried Swiss Chard
• Swiss Chard Casserole
• Spaghetti with Garlic, Chard, and Pecorino-Romano Cheese

Weekend Food Prep:

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

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Yield: 8 servings

Swiss Chard and Goat Cheese Custard Bake

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

This tasty Swiss Chard and Goat Cheese Custard Bake will help you eat your greens, and this is delicious any time of day!

Ingredients

• one large bunch Swiss chard leaves, chopped (see notes)
• 1 T olive oil
• 1 small onion, chopped
• 6 oz. goat cheese (see notes)
• 1/2 cup  half and half (see notes)
• 8 eggs
• salt and fresh ground black pepper to taste
• 1/4 cup grated Mozzarella
• 2 T + 2 T grated Parmesan (preferably freshly grated)

Instructions

1. Remove goat cheese from the fridge and let it soften on the counter for an hour before you make this if possible.
2. To chop the Swiss chard leaves, trim away any thick ribs and stems and then pile up a bunch of chard leaves and slice one way. Then turn the cutting board and slice through the leaves the other way.
3. 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.
4. Combine the half and half (cream or milk, whichever you prefer) and goat cheese.  (I sometimes do this with the bowl attachment of an Immersion Blender (affiliate link), but this time I just let the goat cheese soften and then stired it together by hand.)
5. In a large frying pan, saute the chopped onion in some olive oil until it's just starting to brown.
6. 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; it will finish cooking in the oven. Turn off heat and let the chard cool a little.
7. Then mix the goat cheese and half and half mixture, Mozzarella, and 2 T of Parmesan into the eggs. Stir in the wilted Swiss chard and onions.
8. Pour the mixture into a nine-inch Springform Pan (affiliate link) or use a round casserole dish that you've sprayed with olive oil or nonstick spray.
9. Sprinkle the coarse ground Parmesan over the top.
10. Bake at 350F/180C for 45-50 minutes, or slightly longer if you use a casserole dish that's smaller than nine inches across. (I tested with a toothpick to make sure the center was done.)
11. Serve hot for breakfast, brunch, or a light dinner.

Notes

We used about 3 cups of chopped Swiss Chard, but I wished we had a bit more, so if the bunches of Chard are small I would buy two. Use the soft goat cheese that comes in a log for this recipe. Use milk or heavy cream instead of half and half if you prefer. Recipe inspired by Green Timbale in Greene on Greens. (affiliate link)

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 185Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 205mgSodium 334mgCarbohydrates 3gFiber 1gSugar 1gProtein 12g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With full-fat cheeses and cream or half and half this recipe is great for low-carb or Keto diets. With low-fat goat cheese, milk, and Mozzarella, this recipe would be a good choice for any phase of the original South Beach Diet. And of course, healthy greens are great for any type of diet.

Find More Recipes Like This One:
Use Breakfast Recipes to 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, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for This Recipe:
This custard bake with goat cheese, Mozzarella, Parmesan, and Swiss Chard was first posted in September 2011. The recipe was updated (and improved by cooking in a springform pan) in December 2020. It was last updated with more information in 2023.

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