60 minutes
A delicious and hearty baked dish featuring Swiss chard, corn, and a blend of Gruyère and Parmesan cheeses.
Olive Oil, for greasing and sautéing
tablespoons
Swiss Chard, trimmed, washed, and chopped
0 oz
to taste
Garlic, minced
cloves
Fresh Rosemary, chopped
teaspoons
teaspoons
Black Pepper, freshly ground
to taste
each
cups
Gruyère Cheese, grated
0 oz
Sweet Corn Kernels, from cooked ears
cups
Parmesan Cheese, grated
0 oz
1. Preheat and Prep
Preheat the oven to 375°F (190°C). Grease a 2-quart baking dish with olive oil.
2. Chard Preparation
Boil a large pot of generously salted water. Add chard leaves and blanch for 1-2 minutes until tender yet vibrant. Plunge into cold water, drain, squeeze out excess water, and chop medium-fine.
3. Aromatic Sauté
Warm 1 tablespoon olive oil in a skillet over medium heat. Sauté garlic until fragrant, about 30 seconds. Add rosemary, thyme, and chopped chard. Season with salt and pepper, stir for about 1 minute, then remove from heat.
4. Egg Mixture
In a large bowl, whisk eggs, milk, and 1/2 teaspoon salt. Fold in the sautéed chard and Gruyère cheese, then add the sweet corn kernels and mix well.
5. Assemble and Bake
Transfer the mixture to the prepared baking dish. Top with Parmesan cheese and a drizzle of olive oil. Bake for 35-40 minutes until the top and sides are golden brown. Let rest for at least 10 minutes before serving.
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