1/4 cup olive oil

2 pounds Swiss Chard or other braising greens, large stems removed and washed

1 large onion, cut lengthwise and then cut crosswise int 1/4 inch thick slices

2 garlic cloves, minced

sea salt and black pepper, to taste

1/2 pound dried egg noodles

8 large eggs

1 cup whole milk

2/3 cup cream cheese or mascarpone, softened

1/4 pound Provolone cheese, grated

1/4 pound Havarti cheese, grated

EVOO Mushroom Sage olive oil (optional)

Put oven rack in middle position and preheat oven to 375°F. Spray pan with olive oil and wrap outside with foil.

Cook chard in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Transfer with a slotted spoon to a sieve set over a bowl. Reserve cooking water in pot. Rinse in cold water and then squeeze out all moisture. Transfer to a cutting board and chop.

Cook onion in 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and golden brown, about 15 minutes. Add garlic and cook, stirring, 1 minute. Stir in chard, sea salt and pepper to taste and remove from heat.

Return cooking water to a boil and cook noodles, uncovered, until al dente. Drain pasta in a colander, then transfer to a large bowl and toss with olive oil or even better, EVOO’s Mushroom Sage oil. Blend together eggs, milk, mascarpone, and salt and pepper in a blender until smooth or use a whisk and mix by hand.

Stir chard and cheese into pasta mixture, then stir in egg mixture. Pour into greased springform pan set in a large shallow baking pan (to catch any drips). Pat down chard to make surface even if necessary.

Bake until just set and top is golden brown, 50 minutes to 1 hour. Cool in springform pan on a rack 10 minutes, then run a small sharp knife around inside edge of pan to loosen torte or just cut out wedges if using a quiche pan or normal cake pan. Remove side of pan and serve torte hot or warm.