This past Sunday morning seemed as good a time as any to venture into the pages of Canal House Cooking and come up with a brunch or lunch-worthy dish. My crisper was brimming with bunches of gorgeous red chard from the farmers' market, and I naturally gravitated to Christopher Hirsheimer and Melissa Hamilton's recipe for swiss chard flan. When I wake up in the morning I want eggs and greens. Sure, you can throw some ham or bacon in there for good measure, and maybe a slice or two of buttered toast, but leafy greens and protein-rich eggs are what I crave.
This recipe takes a bit of prep time, chopping the onion, garlic, and chard—stems and leaves separately. What you end up with can only be described as a savory vegetable-laden custard. It tastes like the lightest quiche filling imaginable, minus the crust. Topping the flan with a dusting of Parmigiano-Reggiano and finishing it under the broiler adds a nutty and bruléed element to the final dish.
This recipe was pretty much perfection on its own, but here are a few notes if you are planning on making this recipe at home. Don't be shy with the salt and pepper—two bunches is a lot of chard. If you are looking to spice it up, a little bit of freshly ground nutmeg or a sprinkling of red pepper flakes would do the trick. The recipe advises that the flan should be served at room temperature and I agree whole heartedly. The flavors become more enhanced and refined after the flan has had a chance to cool down.
As always with our Cook the Book feature, we have five (5) copies of Canal House Cooking, Vol. No. 1 to give away this week. Enter to win here »
Adapted from The Canal House by Christopher Hirsheimer and Melissa Hamilton.
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