CHEESY SWISS CHARD AND MUSHROOM GRATIN
Ingredients
2 tablespoons olive oil
1 medium onion chopped
4 garlic cloves, chopped
8 ounces shitake mushroom caps, sliced
1 pound swiss chard, stems discarded and leaves rough chopped (about 6-8 cups packed)
1 teaspoon salt
½ teaspoon black pepper
5 eggs
1 cup heavy cream
1 cup Jarlsberg or gruyere cheese, shredded
¼ cup grated parmesan cheese
Instructions
Preheat oven to 350 degrees. Coat a pie plate or 8” x 8” baking dish with non stick spray.
Heat the olive oil in a large skillet over medium high heat. Add the onions and garlic and cook until soft and fragrant, about 2-3 minutes. Add the mushrooms and cook for 4-5 minutes, stirring frequently until the mushrooms begin to lightly brown.
Add the swiss chard to the pan and season with the salt and pepper. Cook, stirring frequently until the swiss chard begins to wilt, about 4-5 minutes. Remove from heat and allow to cool for 10 minutes while you prepare the rest of the ingredients.
Whisk the eggs and heavy cream in a large bowl. Add the shredded cheese and mix to combine. Stir in the swiss chard and mushroom mixture. Pour everything into the prepared pie plate or baking dish. Top evenly with the parmesan cheese.
Bake for 35-45 minutes until a steak knife inserted in the center comes out clean. Let rest for 10-15 minutes to set before serving.
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