Today I visited the cold frames and see that I have broccoli and a second planting of arugula and salsify and cabbage showing up. So before long I will need to find a way to cook some of these veggies that will be maturing. That said, day before yesterday I made a Chard Cheese Bake from the chard that I had that was big enough to cut.
This pie is from the book Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. The authors are supporters of local food and have recipes using a lot of unusual “grow your own” veggies which I have planted. I was given this cookbook several years ago by a friend and haven’t really used it and reopened it the other day when I was looking for a way to cook the chard.
So here is the recipe…
Chard Cheese Bake
1 lb. Swiss chard or spinach (chopped) Cook & drain thoroughly
4 eggs (beaten)
1 cup milk
1 cup bread (cubed)
1/2 cup green onions (sliced)
1/4 cup Parmesan cheese (grated
Combine with cooked greens. Pour into a greased 2-quart baking dish. Cover and bake in preheated oven at 375F/ 190 C until set, 25-30 minutes.
I added some fresh tomatoes that I had ripe from the vine into the top of it and it really added to the flavor.