Swiss Chard and Goat Cheese Custard Bake

Preheat oven to 350F. Wash and dry chard. Remove stems and save for another use.Chop leaves to a small size. Chop onion.

Heat the olive oil in a large frying pan . Add onion and saute 4-5 minutes on medium-high heat, just until the onions are barely starting to brown. Then add Swiss chard, all at once. Turn the chard as it cooks until it's all wilted, about 2-3 minutes. Turn off heat and let the chard cool slightly.

Combine the milk and goat cheese. In a large bowl, beat the eggs, then season with salt and fresh ground black pepper. Stir the milk/goat cheese mixture into the eggs and then add the mozzarella and two tablespoons of the Parmesan. Add the chard and onions and stir so it's well distributed in the egg mixture.

Spray a round casserole dish or springform pan with olive oil or nonstick spray. (Use a pan that's 8 or 9 inches in diameter.) Put the egg/chard mixture into the pan and top with the other two tablespoons of Parmesan. Bake for one hour, or until the mixture is fully set and lightly browned on top.