web analytics
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.

Click here to PIN this tasty Swiss Chard and Goat Cheese Custard Bake!

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.

Pinterest image of Swiss Chard and Goat Cheese Custard Bake

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

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

  1. I can't wait to make this. Do you think it would freeze well? A friend just had a baby and I'd love to pop some in her freezer if it would reheat well.

  2. Shirley, until a few years ago I never cooked or ate greens. I've come a long ways since then! Love the idea of homemade goat cheese; how wonderful.

  3. Our friends make the best goat cheese. We enjoyed some that they'd just made on Sunday for our group picnic. I'm passing on this recipe to them and saving it for myself for those times when they share. 😉 Kalyn, I had no idea that you were fairly new to your love of greens. That's so inspiring since you make so many wonderful dishes with them now. You're converting folks! 🙂

    Shirley

  4. Thanks CJ! I love that idea of making little appetizer size portions!

  5. I love the little decadent zing the goat cheese adds to the recipe.

    I made a dish last weekend similar to your recipe, but added some garlic, a little lemon zest and provolone in place of the mozzarella. (It's what I had in the house.)

    Your recipe would make a wonderful appetizer too. Just bake in a larger pan so that it is thinner. Then cut into bite sized squares. I know they'd dissapear in a flash!

  6. Kelly, you're welcome and I'm so glad to hear the blog is helpful.

    I'm always happy when people experiment with my recipes, so if you like the idea of adding roasted red peppers, go for it. Would love to hear how you like it.

    Jay, I wish you all the best in your new eating plan. I know it will work if you stick with it. And don't you love getting a good deal like that on a book!

  7. This looks lovely & I cannot wait to try it. I've just begun low carb eating style, (I don't call it a diet or I'll quit) to combat a 71 pound weight gain from 2 yrs of prescription steriods. Your recipes will be an enormous help & do thank you for taking the time to share.

    PS.. I just purchased Greene on Greens from Amazon, at 36 cents plus shipping. Such a deal!

  8. This looks like it would be even more delivious with some roasted red peppers… they would liven up the look of it and give great flavor.

  9. Delicious!! Your recipes are inspiring! My family and I are starting phase 1 and its nice to have so many recipes to choose from!
    Thank You! 🙂

  10. Katie, that is interesting! Never seen that type here that I can remember.

    Thanks Joanne. I am really loving the swiss chard this year.

  11. I've definitely developed a love of greens also, with swiss chard being my favorite! This sound like such a great bake!

  12. I just cut back my chard so should be getting lots of nice new growth in a week or so. Love goat cheese with anything / everything. Funny, though, our goat cheese 'in a log' is a semi-soft cheese with an edible rind – like a brie. For soft, melting cheese it comes in a carton – like your Chavrie (I think).

  13. Nisrine, Kathy, and Barbara, thanks for the nice thoughts about this. I am totally on that goat cheese bandwagon too.

  14. Glad I 'stumbled' upon this! 🙂

    Anyway…I'm on a goat cheese mission of sorts; seems I've had a season of trying all sorts of dishes using goat cheese more than anything else. And am so happy I have; it adds such a great element to dishes. This looks wonderful!

  15. What a gorgeous quiche, Kalyn. Crustless too!

  16. Thanks everyone, so glad people are liking what I ended up with here!

  17. This is a very healthy and full of flavor recipe.
    Kind regards.

  18. I could dive RIGHT ON IN.

  19. Well I know I'd love this. It's green! I like the changes you made and think in the long run, this would appeal to my palate far more. It reminds me of a cross between a quiche and a souffle.

Leave a comment »