1. Preheat oven to 350 degrees. Remove the center filament from each large piece of chard, and cut them up into pieces of about 1"x 2". In a soup kettle with a cover, add one tablespoon of olive oil, the lemon juice, 1/2 cup of water and bring to a boil. Add the Swiss chard, lower the heat, cover, and cook until tender. Stir occasionally. Remove the cover, add the chevre in small pieces, and boil away most of the water. Add the half and half, and bring to a boil. In a mixing bowl, stir the cream and the egg yolks, and season with salt and pepper. Take the pan with the chard off the heat, remove 1/4 cup of the liquid and add it to the egg yolk mixture to warm it up, then add the egg yolk mixture back into the pan and mix thoroughly. Pour into a large pie pan or oven casserole, place in the oven and bake (uncovered) until golden, about 25 to 35 minutes. Serve at table either hot or warm. ---------------------------------------------------------------------------
Nutrition
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