Bread-Swiss Chard Casserole

Ingredients for 4 servings:

750 g swiss chard, 2 tbsp oil, salt, pepper, freshly-grated nutmeg, 2 tbsp sour cream, 5 stale rolls or 1 small baguette (ca. 200 g), 300 ml milk, 3 eggs, 4 tbsp parmesan cheese, 4 tbsp pumpkin seeds

  • Wash the swiss chard, cut out the stalks and chop them finely and chop the leaves coursely.
  • Heat 1 tbsp of oil in a pan and brown the swiss chard stalks for a couple minutes, then add the leaves and let them wilt. Add salt, pepper and nutmeg to taste and mix in the sour cream.
  • Preheat the oven to 180°C. With the rest of the oil, grease the 20 cm x 30 cm pan. Cut the bread into 1/2 cm-wide slices. Switching off between layers of bread and the swiss chard mixture, overlap them in the pan.
  • Whisk the milk with the eggs and season with salt and pepper. Then pour the milk-egg mixture over the bread-swiss chard layers and sprinkle the parmesan cheese and pumpkin seeds over the top.
  • Bake the casserole in the middle rack of the oven for 15–20 minutes.

Variation: Instead of swiss chard, Chinese cabbage or spinach can be used.


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