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Comforting gratin of wilted chard, onion, quinoa, cheese, milk and breadcrumbs.
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5 from 1 vote

Swiss Chard Gratin with Quinoa

This comforting gratin features colorful Rainbow Swiss chard. The addition of cooked quinoa and ricotta make it a filling, delicious vegetarian meal.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Vegetarian Main Dish
Cuisine: American
Keyword: Chard Gratin, Swiss Chard Gratin
Servings: 6 servings
Author: The Wimpy Vegetarian


  • 4 large bunches rainbow or green Swiss chard
  • 1/2 cup cherry tomatoes
  • 1/2 teaspoon kosher salt, divided
  • 4 teaspoons olive oil
  • 1 small yellow onion, diced (about 3/4 cup)
  • 3 cloves garlic, minced
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Swiss cheese
  • 1/4 cup low-fat milk
  • 2 large eggs
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon grated nutmeg
  • 3/4 cup cooked quinoa
  • 1 tablespoon unsalted butter
  • 3/4 cup breadcrumbs
  • 2 tablespoons pine nuts
  • 2 teaspoons Parmesan cheese, for garnish


  • Bring a large pot of well-salted water to a boil over high heat. Preheat the oven to 375°F, butter a casserole dish, and line a baking sheet with foil or parchment.
  • Remove the bottoms of the chard stems from just below the leaf, and reserve for another use (see below note). Slice the leaves horizontally into one-inch wide ribbons, and add to the boiling water. Reduce to a simmer and cook for 5 minutes, or until well wilted. (You may need to do this in batches.) Strain, and when cool enough to handle, squeeze as much water out as possible. Set aside.
  • Slice the tomatoes in half, toss in one teaspoon olive oil, and sprinkle with ¼ teaspoon salt and a light flourish of pepper. Spread the tomatoes on the baking sheet, their cut sides facing up. Roast for 20 minutes, or until slightly dried and puckered around the edges.
  • Add the remaining tablespoon of olive oil to a sauté pan over medium heat, and sauté the onion until soft, about 10 minutes. Stir in the garlic and cook an additional minute.
  • In a large mixing bowl, whisk together the cheeses, milk, eggs, salt, pepper, and nutmeg until well combined. Fold in the chard, tomatoes, cooked quinoa, and sautéed onions, and scrape into a casserole dish using a spatula. Bake for 30 minutes, or until bubbling.
  • Melt the butter in the sauté pan and add the breadcrumbs and pine nuts. Sauté until lightly toasted, about two minutes. Spread across the top of the baked casserole. Add a little Parmesan cheese for garnish on top.
  • Serve warm with a fresh green salad.