Bright Lights Swiss Chard

Pastry to line one pie tin (9 inch)                                           1 cup milk

2 Tbsp. butter                                                                      2 large eggs

½ cup chopped onion                                                           ½ cup grated Parmesan cheese

1 clove garlic, minced                                                           ¼ tsp. ground black pepper

1 Tbsp. fresh thyme leaves (approximate)                             1 tsp. salt

1 bunch chard “Bright Lights” variety is best (about 1 lb.)

Wash chard, remove stems. You do not have to remove the ribs unless they are very thick.  Coarsely chop the chard leaves.   Preheat oven to 425 degrees F.   Melt butter in large nonstick skillet over medium heat.  Add onion, garlic and thyme.  Cook, stirring occasionally until onions are tender and lightly browned.  Add chard and continue to cook, stirring until chard is wilted, about 5 minutes.  Remove from heat.  Beat eggs and  add remaining ingredients.  Add chard and stir.  Line 9 inch pie tin with the pastry and pour in the chard mixture.   Bake tart at 425 degrees for 15 minutes.  Reduce heat to 350 and bake for about 15  minutes longer or until filling is puffed and set in center.  
                                

Serves 6