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Okay, disclaimer. This recipe is neither Swiss nor Polish, although I wouldn't mind enjoying it in either of those countries. But it does include Swiss Chard and Polish sausage, hence the name.
As I've probably mentioned, I'm not really an egg person. But since it's apparently not socially acceptable to have macaroni and cheese for breakfast, I had to adapt. Surprisingly enough, a crustless quiche on an international Delta flight played a major roll in converting me. It was a caramelized onion and fontina cheese quiche and it was amazing. Crustless quiches have since become a weekend brunch staple.
This is a great dish to have down, because you can really add whatever you have in the pantry/refrigerator and it's almost always delicious. Basically eggs, some milk and dijon and you've got a blank canvas for your next brunch masterpiece. Add tomatoes, basil and mozzarella for a Caprese version. Mushrooms, spinach and fontina will give you a meaty vegetarian twist. The possibilities are endless. Add a side of gouda hashbrowns and you've made yourself a restaurant-worthy dish.
1 T. dijon mustard
3/4 c. milk
drizzle of olive oil
1 1/4 c. chopped polish sausage
1 yellow onion - chopped
2 large leaves of Swiss Chard - chopped
1 clove garlic - minced
1 T. butter
3/4 c. shredded cheddar
chopped chives for topping
Preheat oven to 350 degrees.
In a medium-sized mixing bowl, whisk together eggs, mustard and milk.
Heat a medium sized pan over medium-high heat. Drizzle in olive oil. Add sausage, saute for a minute. Add onions, cook 5 minutes stirring occasionally. Add Swiss Chard, stir to combine. Cook down 2 or 3 minutes. Add garlic, stir to combine and cook an additional minute. Salt and pepper to taste. Add in butter, stir until melted. Turn off heat.
Add egg mixture and stir, scraping the bottom, until other ingredients are evenly distributed. Top with cheddar. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Take out and let rest 3-5 minutes. Top with chives and serve.
Time: 40 minutes