From Winery Chef Celeste Pasag
Yield 6 people

2 cups Black Forest Ham, cubed
1 cup Gruyere cheese, shred
¼ cup Parmesan cheese, shred
9 ea whole eggs, whipped, room temperature
2 cups half and half
¼ cup Dijon mustard
2 bu Swiss chard, cleaned and roughly chopped
¼ cup EVOO
½ ea onion, diced
2 ea garlic clove, minced
2 T parsley, chopped
2 T thyme, chopped
2 cups sourdough bread, cubed
Salt and Pepper to taste
Pinch of nutmeg

Heat a pan with EVOO. Saute onion and garlic until fragrant, 3 – 4 minutes. Add the Swiss chard and
cook for additional 4-5 minutes, adding salt and pepper to taste. Remove from pan and let it come to
room temperature. Preheat oven to 350 degrees. Meanwhile, using a mixing bowl, combine eggs, half
and half, cheese, dijon mustard, nutmeg, parsley, thyme and sourdough bread. Let it sit in the mixture
for at least 20 minutes at room temperature. Then add swiss chard and ham, stir well. Prepare a 9×13
baking dish by coating with cooking spray. Place the mixture in the baking dish. Bake in the middle rack
of the oven for about 45-50 minute. Remove from oven and let it sit for about 5 minutes before slicing.
Slice in 6 equal slices and serve with a mixed green salad. Enjoy!