Makes 4-6 servings
- 1 small bundle Swiss chard, roughly chopped
- 3 Tbsp. unsalted butter
- 1 leek, sliced and washed thoroughly
- 2 garlic cloves, minced
- 9 large eggs
- 3 c. whole milk
- 2 c. Gruyère cheese, shredded
- 1 tsp. salt
- 1 Tbsp. Dijon mustard
- 1/4 tsp. red chili flakes
- 5 c. sourdough baguette bread (about 1 baguette), cut into 1” x 1” cubes
Preheat oven to 325° F.
In a large skillet over medium heat, add Swiss chard and cook until wilted, tossing every so often, about 3 to 4 minutes. Transfer the Swiss chard to a bed of paper towels to drain.
Turn heat to medium low and add the butter; when melted, add the leeks and cook until softened, about 3 to 5 minutes. Add the minced garlic and cook until fragrant, about one minute.
Add eggs and milk to a large bowl; whisk until combined. Mix in Swiss chard, leek and garlic mixture, Gruyère cheese, salt, Dijon mustard and red chili flakes. Mix until thoroughly combined.
Place sourdough bread cubes in the bottom of a 16 x 10-inch baking dish. Pour egg and milk mixture over bread cubes and soak for 15 minutes. Place baking dish on top of a baking sheet (mixture may bubble over a bit while cooking). Transfer to oven and bake for 45 minutes, until top is golden brown.
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