Savouring summer abundance with a Chard, Choy, Cheese & Egg Casserole

It’s a bit crazy how fast things are growing at this time of year. It feels like little more than a week ago when I was transplanting the bok choy seedlings into the greenhouse, and already they’ve multiplied a hundred times in size. The livestock is as productive as ever, too, with a steady flow goat’s milk and our chickens and muscovy ducks laying all but too regularly. What’s a poor homesteader to do?? Why, bake a Chard, Choy, Cheese & Egg Casserole, of course!

This hearty dish is a delicious way to use up an abundance of greens, eggs, and cheese, and it’s as easy as pie.

  • 6 duck eggs (or 8 chicken eggs)
  • 1¼ cups whole-grain flour
  • 2-3 cups cottage cheese, ricotta, chèvre, or other soft curd cheese, crumbled
  • 1 cup feta cheese, crumbled
  • 2-3 cups any hard cheese, shredded (e.g., cheddar, mozzarella, Swiss)
  • ½ bunch rainbow chard, chopped
  • ½ head bok choy, chopped
  • handful of toasted sunflower seeds (optional)
  1. Preheat your oven to 350ºF and grease a large casserole.
  2. In a large bowl, beat together the eggs and flour.
  3. Stir in all cheeses, and mix in chopped chard and bok choy.
  4. Mush up the mixture with a wooden spoon, or get right in there with your hands. You want it mushy but not runny.
  5. Pour mixture into greased casserole. If desired, sprinkle the top with toasted sunflower seeds.
  6. Bake at 350ºF for 45-55 minutes.

Enjoy right out of the oven. Tastes just as good as leftovers, too!

Now, the best part is, if you come to Farm-Gate Friday today between 4 and 6pm, you can pick up most of what you need for this recipe right here fresh from the farm. Or if you can’t make it today, come to market in Annapolis Royal tomorrow morning and pick up what you need there. See you soon!