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salt Swiss chard tomatoes extra-virgin olive oil onion garlic flat leaf parsley basil eggs Gruyere cheese green olives olives freshly ground black pepper bread crumbs pine nuts
Viewed: 45 - Published at: 5 years agoIngredients
- Salt
- 2 pounds Swiss chard, roughly chopped, tough stems discarded
- 20 cherry tomatoes
- 4 tablespoons extra-virgin olive oil
- 1 Spanish onion, finely chopped
- 2 garlic cloves, thinly sliced
- 1/4 cup flat-leaf parsley, torn or chopped
- 1/4 cup basil, torn or chopped
- 3 large eggs
- 6 tablespoons freshly grated Parmigiano-Reggiano
- 1 1/2 cups Gruyere cheese, sliced in rectangles 1/8 inch thick, 1 inch long, and 1/2 inch wide
- 13 cup pitted green olives, or as needed
- 13 cup pitted Kalamata olives, or as needed
- Freshly ground black pepper
- 4 tablespoons bread crumbs
- 2 tablespoons pine nuts, lightly toasted.
Method
- Preheat the oven to 350 degrees.
- Bring a large pot of lightly salted water to a rolling boil.
- Add Swiss chard and cook until tender, 5 to 10 minutes.
- Drain thoroughly.
- Wrap in a towel, and squeeze to remove excess moisture.
- Unwrap, chop finely, and set aside.
- Place the cherry tomatoes in a small bowl.
- Using tongs, squeeze each tomato, crushing it slightly, and discarding as much skin as possible.
- Set aside.
- Place a 12-inch saute pan over medium heat, and add 3 tablespoons of the olive oil, onion, and garlic.
- Saute until soft and golden brown, about 15 minutes.
- Add Swiss chard, parsley and basil.
- Saute about 3 minutes.
- Stir in cherry tomatoes and remove from heat.
- Allow to cool.
- In a medium bowl whisk eggs with 3 tablespoons of the Parmigiano.
- Add Gruyere and whisk to blend well.
- Add to Swiss chard, and mix well.
- Add 1/3 cup green olives and 1/3 cup Kalamata olives; if desired, up to an additional 1/3 cup olives may be added.
- Season with salt and pepper, and mix well.
- With the remaining 1 tablespoon olive oil, grease a shallow 10-inch round baking dish or pie plate.
- Dust the bottom with 2 tablespoons of the bread crumbs.
- Spread filling in the pan, dust with the remaining 3 tablespoons Parmigiano, and sprinkle with remaining 2 tablespoons bread crumbs and pine nuts.
- Bake uncovered until the top is golden brown, about 30 minutes.
- Serve hot or at room temperature.
