Directions

1. Preheat oven to 350°F. In a large sauté pan heat oil over medium-high heat. Add onion; cook 5 minutes or until soft and translucent. Add Swiss chard; cook and stir until wilted. Add garlic; cook and stir 2 minutes. Remove pan from heat; set aside to cool slightly.
2. In a large bowl whisk together eggs and half-and-half until well-combined. Season with salt and pepper to taste. Set aside.
3. Spoon Swiss chard mixture into piecrust. Sprinkle with Gruyre. Pour egg mixture over top, and sprinkle with Parmesan. Place on a baking sheet.
4. Place baking sheet in oven. Bake 45 minutes or until set in the middle. Remove from oven. Let stand 10 minutes before serving.