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Chard cake without dough: the perfect complement to the Christmas dinner

This cake is delicious and perfect to accompany a dinner Christmas. Without a doubt, it is a good way to balance the proteins and carbohydrates of dinner with vegetables. A good thing is that they can prepare it from the day before to save time. Don’t forget to refrigerate it and warm it up before serving it.


  • 2 bundles of chard (1.8 kg, approximately). You can use half chard and half spinach if you wish.
  • 2 cups white onion (2 medium onions)
  • 1 teaspoon minced garlic
  • 1/2 cup Parmesan cheese (reserve a little for on top of the cake)
  • 3/4 cup grated fresh cheese (reserve a little for on top of the cake)
  • 6 eggs
  • 6 chicken eggs or 9 quail eggs to decorate
  • 1 or 2 tablespoons of olive oil
  • 1/2 tablespoon ground oregano (optional)


Cut the onions into squares and cook them with a tablespoon of olive oil over medium-high heat for approximately 10 to 15 minutes, along with the garlic. Then, wash and remove the leaves from the chard, reserving leaves and stems. Cut the stems into 1 cm pieces and cook them in boiling water with a pinch of salt for 10 minutes. Remove the stems from the water with a slotted spoon and put them under cold water. In the same boiling water, cook the chard leaves for 1 minute, strain and run through cold water. Drain the stems and leaves to remove excess water. When they are well drained and squeezed, place them on a board and cut them (the cuts can be from 1/2 to 1 cm). Place all the ingredients in a container and mix (except the eggs to decorate). Put the mixture in a buttered mold or with olive oil and place the decorative eggs in nests (make holes and pour the egg), add a pinch of salt. Add Parmesan cheese and queso fresco around the nests, without covering the egg. Bake in a preheated oven at 350° Fahrenheit for approximately 45 minutes, or until golden. Let rest for 20 minutes, serve and enjoy.

For more recipes for the family and especially to educate the palate of the little ones in the house, follow me every Monday at Provecho.

Much love,


Source: Elcomercio

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