This swiss chard and ricotta bake is a savory crustless baked casserole made with swiss chard, ricotta, eggs and grated cheese. So many ways to enjoy this versatile dish!
I'll begin by stating that I struggled with how to name this swiss chard and ricotta bake recipe. Unlike a crustless quiche, which has a custard-like texture, this dish is more dense and does not have any milk added. It also resembles a baked fritttata. In Italy it may be referred to as a tortino or sformato.
Yes, this is becoming confusing, right? But quite honestly whatever you choose to call it, just try it because it's so easy to make and delicious!
The last of the swiss chard in my garden is ready to be harvested and I thought this would be the perfect comforting dish to enjoy this fall.
This swiss chard and ricotta bake is topped with breadcrumbs and baked until crisp and golden brown. It's soft, moist and cheesy on the inside and crisp on the outside, so satisfying!
And I I love that this dish can be served in so many ways: as antipasto (cut into small squares); a side dish or vegetarian main; it's great option for brunch or at room temperature cut into wedges for a picnic.
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Swiss Chard and Ricotta Bake Ingredients
- Swiss chard: I used one large bunch (about 12 leaves) with the tough stems trimmed off (about 300 grams of swiss chard without the stems).
- Ricotta cheese: I used whole milk ricotta without draining
- Eggs: large sized
- Onion: ½ large onion, diced
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Swiss Chard and Ricotta Bake
- Prepare the swiss chard: rinse well to remove all traces of dirt. Cut off the tough stems and compost them. Roughly chop the swiss chard leaves into ribbons.
- Bring a large pot of salted water to a boil and cook the swiss chard for about 5 minutes, until tender. Drain well.
- Meanwhile, heat olive oil in a large skillet over medium heat. Sauté the onion until transluscent, about 5 minutes.
- Add the cooked swiss chard to the skillet with the onion, as well as a pinch of salt, and cook, stirring, until the chard is fairly dry, 3-4 minutes. Transfer to a bowl to cool slightly while you prepare the remaining ingredients.
- Grease the bottom and sides of a round casserole dish with olive oil or butter. Sprinkle with 1 tbsp. of breadcrumbs and rotate the casserole to coat all sides and bottom. Preheat oven to 350 degrees F.
- In a large bowl, whisk together the eggs; ricotta; Parmigiano cheese; ½ teaspoon salt and nutmeg. Then stir in the swiss chard.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining tbsp. of breadcrumbs over the top and drizzle lightly with olive oil.
- Bake for 40 minutes until the top is crisp and golden. You may also turn on your broiler for the last minute of cooking.
- Cut into wedges and serve hot or at room temperature.
Recipe FAQs
You can use spinach; beet greens; collard greens; or kale in place of swiss chard.
Keep leftovers refrigerated for up to 3 days.
I used a 2 liter (8 inch wide) baking dish to make this recipe. You may also use an 8 inch springform pan. Individual ramekins can also work, however baking time must be reduced to about 20 minutes.
If you tried this recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
Swiss Chard and Ricotta Bake Recipe
Ingredients
- 1 large bunch swiss chard leaves only, about 300 grams (12 leaves)
- 3 tbsp. olive oil plus extra for greasing the baking dish and drizzling
- ½ large onion diced
- 1 cup ricotta cheese
- 4 large eggs
- ½ cup grated Parmigiano cheese
- ½ teaspoon salt
- ¼ tsp. nutmeg
- 2 tbsp. breadcrumbs divided
Instructions
- Prepare the swiss chard: rinse well to remove all traces of dirt. Cut off the tough stems and compost them or reserve for another use. Roughly chop the swiss chard leaves into ribbons.
- Bring a large pot of salted water to a boil and cook the swiss chard for about 5 minutes, until tender. Drain well.
- Meanwhile, heat olive oil in a large skillet over medium heat. Sauté the onion until transluscent, about 5 minutes.
- Add the cooked swiss chard to the skillet with the onion, as well as a pinch of salt, and cook, stirring, until the chard is fairly dry, 3-4 minutes.
- Transfer to a bowl to cool slightly while you prepare the remaining ingredients.
- Grease the bottom and sides of a 2 liter (8 inch) casserole dish with olive oil or butter. Sprinkle with 1 tbsp. of breadcrumbs and rotate the casserole to coat all sides and bottom. Preheat oven to 350 degrees F.
- In a large bowl, whisk together the eggs; ricotta; Parmigiano cheese; ½ teaspoon salt and nutmeg. Then stir in the swiss chard.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining tbsp. of breadcrumbs over the top and drizzle lightly with olive oil.
- Bake for 40 minutes until the top is crisp and golden. You may also turn on your broiler for the last minute of cooking. Cut into wedges and serve hot or at room temperature.
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