Pastry for 9-inch tart
1 pound Swiss chard
2 ounces slab bacon, diced
1 large onion, sliced
Salt and freshly ground black pepper
1/2 cup heavy cream
1 1/2 cups milk
1/3 cup freshly grated Gruyere
Preheat oven to 375 degrees. Line a 9-inch tart pan with pastry. Refrigerate until ready to use.
Rinse chard and chop it fine.
Put bacon in skillet and fry over medium heat until lightly browned. Add onion and saute until onion is golden. Stir in chard. Saute another 10 minutes, until chard has wilted. Season with salt and pepper. Spread mixture in pastry shell.
Beat eggs with cream and milk. Pour into pastry shell. Sprinkle with the cheese.
Bake about 40 minutes, until puffed and browned. Serve warm or at room temperature.
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