1 Flaky Tart Crust for an 11″ tart pan with a removable bottom
2 tablespoons extra virgin olive oil
12 cups tightly packed Swiss chard leaves (stems already discarded)
1 large pepper (any color) or onion, diced and sauteed until soft
4 ounces Gruyere cheese, grated
10 large eggs
1 cup milk, half and half, or cream
1/2 teaspoon salt
1/2 teaspoon pepper
Press crust into tart pan and set on a baking sheet lined with foil. Heat oil in a large stockpot over medium high heat and add Swiss chard. Cook over medium high to high heat until chard wilts down, turning frequently with tongs. Remove from heat, pour into a strainer, and carefully press out any excess liquid. Turn chard onto a cutting board and roughly chop. Spread peppers or onions on the bottom of the tart, top with chard, then layer with grated cheese. Beat eggs together with milk and salt and pepper, then pour over the tart. Bake at 375 degrees until cooked through in the center, about an hour. Let cool for a few minutes before removing tart from the removable ring to slice and serve. Tart may be served warm or at room temperature.