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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. Remove the center filament from each large piece of chard, and cut them up into pieces of about 1"x 2". In a soup kettle with a cover, add one tablespoon of olive oil, the lemon juice, 1/2 cup of water and bring to a boil. Add the Swiss chard, lower the heat, cover, and cook until tender. Stir occasionally. Remove the cover, add the chevre in small pieces, and boil away most of the water. Add the half and half, and bring to a boil. In a mixing bowl, stir the cream and the egg yolks, and season with salt and pepper. Take the pan with the chard off the heat, remove 1/4 cup of the liquid and add it to the egg yolk mixture to warm it up, then add the egg yolk mixture back into the pan and mix thoroughly. Pour into a large pie pan or oven casserole, place in the oven and bake (uncovered) until golden, about 25 to 35 minutes. Serve at table either hot or warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
swiss chard	2 1/4			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
lemon	1/2			0.6404	0.2058	0.0243	0.0066
chevre cheese	3 1/2	1/2		88.2583	0.0	19.635	0.4958
half	6 1/2	1/2		-	-	-	-
heavy cream	3 1/2	1/2		1428.0	11.508	11.927999999999999	151.536
egg yolk	2			109.48	1.2206	5.3924	9.0236

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.