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1
Melt butter in cast iron skillet. Add garlic and onion, diced fine.
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2
Cut stem from chard leaves and chop into small pieces, about 3/4 of an inch long. Add to butter, et al, in skillet. Stir fry until translucent.
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3
Chop the green portion of the leaves into bite-sized pieces. Add to the skillet and cook until wilted.
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4
While you're cooking the chard and onions, mix up the crust: Combine all dry crust ingredients (flour, salt, pepper, Herbs de Provence) in a bowl and combine well. Cut in butter and cream cheese. Mix well until it forms a ball and set aside, covered.
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5
Combine remaining ingredients in a bowl (eggs, cream, Romano cheese, turmeric, salt and white pepper) and whisk until well blended. If the turmeric and other dry seasonings don't want to mix into the eggs, use an electric mixer.
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6
Grease your baking pan (I used a 12x17x2.5 inch deep roasting pan since my original recipe made a LOT) and press the crust into the pan evenly across the bottom. If you want to go up the sides of the pan, do. If you don't, don't. Just make sure the sides are well-greased no matter which you do.
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7
Turn your oven to 350 degrees. Pour the filling into the baking pan and bake at 350 until all the eggs are set. If you want to, you can sprinkle more cheese on top right before baking.
