Swiss Chard Flan
I wasn’t quite sure what to call this recipe – is it a custard, a flan, a tian? It’s kind of like a quiche, but without the crust. Call it what you like, but I call it delicious. It would make a nice lunch or dinner with the addition of a salad, but I plan to make it as a side dish this Thanksgiving. You can even assemble it the night before and bake it the next day. If you don’t have swiss chard, or don’t like it, you can substitute spinach. Actually any vegetable would do for this recipe. I happened to have some orange bell pepper on hand, and added that for extra color and flavor, but it’s not essential either. I used asiago cheese in the recipe, but the choice is yours here too – cheddar, parmesan, feta even. They would all work. The important thing is to get going and make it.
Swiss Chard Flan
swiss chard (about 4 cups of raw swiss chard packed into a measuring cup. After boiling and squeezing out the water, you should have about two cups)
1/4 cup olive oil
2 shallots, minced
2 cloves crushed garlic
1/2 red, yellow or orange bell pepper, diced
1/4 cup chopped parsley
3/4 cup milk
1 cup asiago cheese, grated
Boil the swiss chard in water for about five minutes and drain. When cool enough to handle, squeeze out excess moisture and place on chopping board. Mince the chard until you have small pieces. Heat 1/4 cup of olive oil in a saute’ pan and add the shallots, garlic and bell pepper. Saute’ until soft, then add the chopped swiss chard, parsley, salt and pepper.
Beat the eggs in a bowl and add the milk and grated asiago cheese. Add the swiss chard mixture and mix in the bowl until everything is blended. Pour into a buttered casserole and place the casserole in a bain-marie (water bath). Bake at 325 degrees for 45 minutes to an hour.
Isn’t that a fritatta?
The ingredients are nearly the same – eggs, vegetable, cheese – but with a frittata it can be cooked entirely on the range in a skillet. Some people begin a frittata on the range, and finish in the oven. Maybe that’s why you’re thinking it’s a frittata. Frittatas, flans, tians – they are all closely related.
It’s closer to a crustless quiche.
A tian is a layered tomato/eggplant/zucchini dish w/ a little olive oil, roasted w/ herbs.
hmmmmmm. I may make one!
I love this swiss chard “whatever!”.
I have heaps of swiss chard and parsely in the garden. Will try this!
I am searching for the cup cake recipes but keep getting waylaid by your lucious food 🙂
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