This dish is good chilled, at room temperature, or hot. Cut into small cubes for an appetizer.
Prep Time: 30 minutes
Cook Time: 1 hours, 50 minutes
Ingredients:
- 4 to 5 packed cups cooked Swiss chard leaves
- 1 cup chopped onions
- 1 Tbsp oil
- 4 Tbsp butter
- Salt and freshly ground pepper
- 1 pound thinly sliced ham
- 1/4 pound Provolone cheese
- 1/4 pound mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup ricotta or cottage cheese
- 1/2 cup cream
- 6 eggs
- 1-1/4 cups milk
Preparation:
Butter an 8 to 9-inch round baking dish 4 to 5 inches high, and place a buttered round of brown paper on the bottom of the dish. Squeeze moisture out of the chard; chop. In a saute pan, cook the chopped onions until wilted in the oil and 2 tablespoons of the butter. Add chard, raise heat to high, and, stirring constantly, cook until moisture is evaporated. Season with salt and pepper and set aside.Cut the ham into 1-inch-wide strips, and cook until lightly browned in the remaining butter; set aside. Grate the Provolone and mozzarella cheeses and combine with the Parmesan. Puree the ricotta or cottage cheese with the cream. Beat the eggs, then mix with cheeses and milk; season to taste.
Place one-third of the grated cheeses in the bottom of the baking dish. Drizzle some of the custard mixture on top. Place a third of the ham slices across the cheese, drizzling a little custard mixture in among them. Place a third of the Swiss chard on the ham; coat with custard. Repeat the layering twice, pouring custard on each layer. (The custard holds the layers together.) Top with waxed paper and foil. Place in a baking pan, pour boiling water halfway up the sides of the dish, and bake for 1 hour in a preheated 350-degree F. oven. Turn heat up to 400 degrees F. and bake 30 minutes longer. Uncover for the last 10 minutes. Allow more time if you use a higher dish. When the custard sides have come away from the edges of the dish, and when the center tests dry, the custard is done. Place on a rack for 15 to 20 minutes before unmolding onto a serving platter.
Yield: 8 to 12 servings
Notes and Variations: If you omit the water bath, the bottom becomes brown, but the flavor stays the same. Use a combination of meats, such as ham, salami or pepperoni. Make a spectacular buffet dish by doubling the ingredients and making six layers. For thicker layers, repeat two rather than three times.
Source: Victory Garden Cookbook by Marian Morash (Knopf)
Reprinted with permission.
