Egg Gratin with Swiss Chard and Cherry Tomatoes

The Egg Gratin with Swiss Chard and Cherry Tomatoes is a comforting and flavorful dish that brings together the goodness of eggs, Swiss chard, and juicy cherry tomatoes. The result is a sumptuous, custard-like texture complemented by the earthiness of Swiss chard and the burst of sweetness from cherry tomatoes. This recipe showcases a thoughtful balance of flavors and textures that are both satisfying and visually appealing. The addition of Manchego cheese contributes a rich and nutty flavor, while the touch of cornstarch in the custard ensures a smooth and velvety consistency. Finished with a golden-brown cheese crust, this gratin is a delicious option for a cozy brunch or a light dinner.

SERVES 4 TO 6

INGREDIENTS:

• 3 tablespoons unsalted butter, plus extra for greasing the dish
• 2½ ounces Manchego cheese, grated (1¼ cups)
• 8 ounces cherry tomatoes
• Salt and pepper
• 2 garlic cloves, minced
• 8 ounces Swiss chard, stemmed and cut into ½-inch pieces
• 2 tablespoons cornstarch
• 1¼ cups half-and-half
• 4 large eggs

INSTRUCTIONS:

1. Adjust one oven rack to the middle position and the second rack to be 6 inches from the broiler element. Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a broiler-safe 2-quart gratin dish with butter and sprinkle ¼ cup of grated Manchego cheese evenly over the bottom and sides of the dish.
2. In a 10-inch nonstick skillet, melt 1 tablespoon of butter over medium-low heat. Add the cherry tomatoes, ½ teaspoon of salt, and ¼ teaspoon of pepper. Cook until the tomatoes begin to break down and release their liquid, which should take about 3 to 5 minutes. Transfer the cooked tomatoes to the prepared gratin dish.
3. Wipe out the skillet and melt the remaining 2 tablespoons of butter over medium-low heat. Add the minced garlic and cook, stirring occasionally, until lightly golden, approximately 2 minutes. Stir in the chopped Swiss chard and increase the heat to medium-high. Cover and cook until the chard is wilted but still bright green, about 2 minutes. Uncover and cook, stirring frequently, until the liquid evaporates, around 1 minute. Transfer the sautéed Swiss chard to the gratin dish and spread it evenly over the tomatoes.
4. In a medium bowl, whisk together the cornstarch and ½ teaspoon of salt. Gradually whisk in the half-and-half, followed by the eggs and ¾ cup of grated Manchego cheese. Ensure that the mixture is thoroughly combined. Pour the egg mixture over the tomatoes and Swiss chard in the gratin dish. Sprinkle the top with the remaining ¼ cup of Manchego cheese.
5. Bake the gratin on the middle oven rack until a toothpick inserted into the center comes out clean. This should take around 30 to 40 minutes, with the dish rotated halfway through baking. Once done, remove the gratin from the oven.
6. Preheat the broiler. Place the gratin on the top rack and broil until the cheese on top is golden brown. This should take about 2 minutes. Allow the gratin to cool slightly until the custard sets up, which will take around 5 minutes. Serve and enjoy this delightful Egg Gratin with Swiss Chard and Cherry Tomatoes.

This Egg Gratin recipe offers a delightful combination of flavors and textures, with a smooth custard base, tender Swiss chard, and burst cherry tomatoes. The cheesy top adds a wonderful contrast of textures and a satisfying finishing touch. Serve this gratin as a versatile dish that’s equally suitable for breakfast, brunch, or a light dinner.