Swiss chard
Ingredients:
| 700g | Chard leaves cooked in water, drained and chopped |
| 2 Slices | Bread crumbs cut in small pieces |
| 4 Tbs. | Milk |
| 30 g | Dried mushrooms, soaked in water for 5 minutes, then squeezed and chopped finely |
| 2 | Leeks, chopped finely |
| 3 Tbs. | Parsley or chive, chopped finely |
| 30 g | Grated gruyère |
| 1 clove | Garlic, minced |
| 15 g | Celery leaves |
| To taste | Salt and pepper |
| To taste | Grated nutmeg |
| 4 | Eggs |
| 15 g | Butter |
| 3 Tbs. | Olive oil |
| 30 g | Bread crumbs |
Instructions :
- Put the bread in an earthen pan, pour in the milk and let it soak until all the
- liquid is absorbed.
- Add chards, mushrooms, leeks, parsley or chive, celery leaves, garlic and
- grated cheese.
- Add salt, pepper and nutmeg to taste.
- Add the eggs, one at a time, mixing well each time.
- Generously butter a pan that goes in the oven, add 2 Tbs. of olive oil and
- spread equally at the bottom of the pan.
- Mix the bread crumbs with the rest of the olive oil.
- Stir in the vegetables and cover with oiled bread crumbs.
- Bake in the oven at 350F for about 30 minutes, until the mixture is firm
- and the cheese well melted.
Yield: 4 servings
CHORLTON, Windsor, Editor. Cuisiner Mieux. Time-Life International,
Netherlands, 1979, p. 94.
