You’ll need a 9-inch round baking dish, 4 to 5 inches deep.

SERVINGS

Serves 8

INGREDIENTS

4 tablespoons butter, plus extra for buttering the baking dish

1 tablespoon canola oil

1 cup chopped onions

2 bunches chard, leaves only  

1 pound ham, sliced thin

1/4 pound coarsely grated provolone (about 1 cup)

1/4 pound coarsely grated mozzarella (about 1 cup)

1/4 cup grated Parmigiano-Reggiano

1/2 cup ricotta

12/3 cups whole milk

6 eggs, beaten

Salt and freshly ground black pepper

PREPARATION

1.    Butter the baking dish, and line the bottom with a piece of parchment paper cut to fit. Butter the paper. Preheat the oven to 350°F.

2.    In a 12-inch skillet, heat the canola oil and 2 tablespoons of the butter over medium heat, then add the onions and sauté until translucent, about 5 minutes. Add the chard leaves and turn heat to high. Cook, stirring continually, until the leaves are well wilted and any moisture is evaporated (don’t let the leaves scorch). Remove from heat and reserve.

3.    Slice the ham into strips about 1/2 inch wide and cook them in a medium skillet in the remaining 2 tablespoons of butter, turning them several times until they’re lightly browned, about 5 minutes. Reserve.

4.    In a bowl, mix together the provolone, mozzarella, and Parmigiano-Reggiano. Puree the ricotta with the milk in a blender, then pour into another bowl. Whisk the eggs into the wet ingredients. Season this custard mixture to taste with salt and pepper (remember, the cheese and ham are salty, so easy on the salt, but don’t skimp on the pepper!).

5.    Place a third of the dry cheeses in the baking dish and drizzle a small amount of the custard on top. (You’re going to make a stack of nine layers, each drizzled with custard, so use it accordingly.) Make layer with a third of the ham and drizzle that with custard. Make a layer with a third of the chard and drizzle with custard. Repeat this layering sequence 2 more times. The layers should not quite reach the top of the dish.

6.    Cover the dish with aluminum foil. Place the dish in a roasting pan with enough boiling water to reach halfway up the side of the baking dish.  ....read more