This might be a little high in calories but occasionally it is nice to have something you can make in the oven with greens.  Sometimes I add garlic to the leeks as they cook but it is not necessary.  The pie is great to take for a shared meal or to have for brunch.

Ingredients:
1 sheet prepared puff pastry (1/2 of 17.3-oz. pkg.), thawed
2 tablespoons butter
2 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, chopped (about 2 1/2 cups)
1 1/4 cups whipping cream
3 eggs
2 egg yolks
1/2 to 1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg

Preparation:
Roll pastry on floured work surface to a 12-inch square. Transfer to 9-inch glass pie dish and trim overhang to 1 inch. Fold under & crimp edges. Cover; chill.

Melt butter in large nonstick skillet over medium-low heat. Add leeks, chopped chard stems, and thyme and sprinkle with salt and pepper.  Cover and cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard and saute until wilted, about 2 minutes. Remove from heat and cool.

Position rack in bottom third of oven; preheat to 425°F.

Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture and then pour filling into the crust.

Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer.

Transfer to rack; cool 10 minutes and enjoy.

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