Strata with Chard
  1. In a large non-stick skillet, cook the chard and the salt pork in the butter until the chard is wilted.
  2. Butter a 1.5 L (6 cup) soufflé dish.
  3. Assemble the strata layers in the following order: one-third of the bread, one-third of the chard mixture, and one-third of the cheeses. Repeat twice, ending with the cheese.
  4. In a bowl, whisk together the milk, eggs and mustard. Season with salt and pepper to taste and pour over the strata.
  5. Cover with plastic wrap and refrigerate overnight.
  6. Preheat oven to 180°C / 350°F.
  7. Remove the strata from the refrigerator and leave at room temperature for 30 minutes before baking.
  8. Uncover and bake until the mixture is set and the strata is puffy and golden (about 50 minutes).