We pair this crowd-pleasing dish with everything from chicken to barbecue to grilled fish, and the recipe is easily halved for smaller gatherings, too. While we typically use Hatch green chiles, Anaheims and even poblanos (or a mix) are suitable. Roasting boosts the flavor from whichever pepper you pick.
Serves 10-12
Extra-virgin olive oil, divided use
1½ pounds spinach, washed, stems removed
1½ pounds Swiss chard, washed, stems removed
2 cups sweet yellow onion, chopped
Italian seasoning blend, salt, black pepper, divided use
2 tablespoons coarsely chopped garlic
2 (8½-ounce) cans artichoke hearts, drained and quartered
2 cups green chiles, stemmed, seeded, roasted and chopped
6 large eggs
3 cups heavy cream
2 cups milk
1 cup chicken stock
¼ cup lemon juice
12-14 cups day-old French bread, cut into 1-inch cubes
1 pound Brie, rind removed, cut into ½-inch cubes
½ cup grated Parmesan, divided
Heat oven to 350°F. Grease a 9-by-13-inch baking dish with olive oil.
Heat ½ teaspoon olive oil in a large non-stick skillet over medium-high heat. Saute spinach and chard, cooking in batches, until wilted. Coarsely chop; you should have about 3-4 cups.
Add 1 tablespoon olive oil to the same skillet. Add onions and cook until tender, about 5 minutes. Add 2 teaspoons Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper.
Cook and stir for about 30 seconds. Add garlic, artichokes and chiles; cook and stir 2 more minutes. Remove from heat and reserve.
In a large bowl, combine eggs, cream, milk, stock, lemon juice, 1 tablespoon Italian seasoning, 2 teaspoons salt and 1 teaspoon pepper. Whisk to combine.
Add bread and mix well. Add vegetable mixture, Brie, ¼ cup Parmesan and parsley.
Stir to combine. Pour mixture into prepared dish, sprinkle with remaining ¼ cup Parmesan and drizzle with 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 45 minutes. Serve warm.
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