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Rainbow Swiss Chard Crustless Egg Bake

March 19, 2012

by Emily

Due to reasons that shall remain vague on this blog, Liz and I are honestly not the biggest fans of St. Patrick’s Day celebrations. Something to do with too many bad St. Patrick’s Day experiences surrounding Greenville Ave. in Dallas we choose not to remember. And while I bucked up put on my mint jeans to celebrate a little this Saturday (really I just participated in a typical Saturday night), I still just can’t seem to come to grips with the Halloween-esque element this holiday has taken on. Felt hats and novelty cups? Green sequined cocktail dress? Green beer and green jello shots? Mmm, pass.

So all St. Patrick’s day skepticism aside, let’s talk brunch. I was glad I geared up for the day with this egg bake. Filled with protein, mild ricotta, and the right kinda greens, I felt prepared to take on the craziness. Regardless of your Saturday state of mind, this egg bake will definitely score some big brunch points.

Rainbow Swiss Chard Crustless Egg Bake
inspired by Alexandra’s Kitchen

5 large eggs
3 T. all-purpose flour
1 cup ricotta
1 cup milk
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1 T. fresh thyme or basil, finely chopped
1 to 3 cups uncooked coarsely chopped Swiss chard

Preheat the oven to 375ºF. Place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended. In a medium bowl, whisk the ricotta and milk together until smooth. Pour the egg mixture through a fine mesh sieve held over the milk mixture. Whisk in the salt, pepper and chopped herbs. Pile your greens into a baking dish or pie plate. Pour the egg mixture over the greens, then press the greens down with a spatula so they are submerged in the custard. Place in the oven and bake for 10 minutes. Reduce the oven temperature to 325ºF and bake until the filling is just set, about 30 minutes. The center of the egg bake should still feel slightly firm, rather than liquidy, when touched. Let cool for about 15 minutes to allow the custard to set up for neat slicing.

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