-
1
Preheat the oven to 350 degrees.
-
2
Bring a large pot of lightly salted water to a rolling boil.
-
3
Add Swiss chard and cook until tender, 5 to 10 minutes.
-
4
Drain thoroughly.
-
5
Wrap in a towel, and squeeze to remove excess moisture.
-
6
Unwrap, chop finely, and set aside.
-
7
Place the cherry tomatoes in a small bowl.
-
8
Using tongs, squeeze each tomato, crushing it slightly, and discarding as much skin as possible.
-
9
Set aside.
-
10
Place a 12-inch saute pan over medium heat, and add 3 tablespoons of the olive oil, onion, and garlic.
-
11
Saute until soft and golden brown, about 15 minutes.
-
12
Add Swiss chard, parsley and basil.
-
13
Saute about 3 minutes.
-
14
Stir in cherry tomatoes and remove from heat.
-
15
Allow to cool.
-
16
In a medium bowl whisk eggs with 3 tablespoons of the Parmigiano.
-
17
Add Gruyere and whisk to blend well.
-
18
Add to Swiss chard, and mix well.
-
19
Add 1/3 cup green olives and 1/3 cup Kalamata olives; if desired, up to an additional 1/3 cup olives may be added.
-
20
Season with salt and pepper, and mix well.
-
21
With the remaining 1 tablespoon olive oil, grease a shallow 10-inch round baking dish or pie plate.
-
22
Dust the bottom with 2 tablespoons of the bread crumbs.
-
23
Spread filling in the pan, dust with the remaining 3 tablespoons Parmigiano, and sprinkle with remaining 2 tablespoons bread crumbs and pine nuts.
-
24
Bake uncovered until the top is golden brown, about 30 minutes.
-
25
Serve hot or at room temperature.
