Small Talk: Swiss Chard and Goat Cheese Custard Bake

Man. I've been the worst kind of blogger lately. I have no excuse. Maybe you'll accept this yummy, creamy, dreamy custard bake as my way of apology.

I originally made this Swiss chard and goat cheese custard bake as a side dish for our Christmas Eve dinner, but it's also a dish that can stand alone as the main course. Plus, it's really easy to make, so there's no need to save it for special occasions. This recipe serves anywhere from 6-8 people, so if you're cooking for only one or two, it can be dinner one night and serve has leftovers or even lunch the rest of the week. I'm really into dishes that can do that lately. Plus we've been getting a lot of Swiss chard from our CSA fresh produce deliveries lately, so this recipe was a great way to incorporate this great (and abundant!) winter veggie. You could also use kale if you don't like/ don't have Swiss chard on hand. Any hearty, winter green would work.

Swiss Chard and Goat Cheese Custard Bake

1 large bunch of Swiss Chard leaves, de-stemmed and chopped
1 tbsp. olive oil
1 large onion, chopped
6 oz. goat cheese (use the soft goat cheese that comes in a log)
1/2 c. 1% milk
8 eggs
1/4 c. low-fat, part-skim shredded mozzarella cheese
4 tbsp. grated Parmesan cheese
salt and pepper to taste

*The goat cheese needs to be room temperature in order to mix easily with the milk. So, take it out of the fridge, and let it come to room temperature about an hour before cooking.

Preheat the oven 350 degrees. Spray a round casserole dish with non-stick cooking spray.

Heat the olive oil in a large frying pan. Add the onion and saute 4-5 minutes, until the onions are translucent. Add the Swiss chard all at once. Allow to wilt for 2-3 minutes, and then remove the Swiss chard/ onion mix from the heat and allow to cool while you prepare the remaining ingredients.

In a large bowl, mix the milk and goat cheese together. Mix until you have removed all the chunks and you have a thick, creamy liquid. In a small bowl, beat the eggs. Add the eggs to the milk/ cheese mix and beat everything gently together. Add the Swiss chard, mozzarella cheese, and 2 tbsp. of the Parmesan cheese, salt and pepper. Pour the greens mixture into the casserole dish. Top with the remaining Parmesan cheese.