Nice! Did you bake the night before and reheat?
No; I actually assembled the fillings in the pans, beat together dairy, eggs and salt in quart canning jars, and poured it over and baked in the morning. Not sure why, except maybe thinking fillings would sink more in the custard, if left overnight.
I picked the chard well after dark last night, afraid and talking to imagined varmints. It was worth it though.
I’m really appreciating growing chard. It really is ideal in my particular situation.
I used my mandoline willy nilly (and my cut resistant gloves)!
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