Rinse the Swiss chard leaves, remove the midrib, and chop them into strips.

Mince the garlic cloves.

In a hot frying pan, melt a knob of butter, add the minced garlic, sauté for a minute and add the chopped chard leaves.

Stir and cover. Cook for 3 minutes, remove the lid and continue cooking for another 3 minutes, stirring occasionally.

Clean the mushrooms and slice them.

Cut the mozzarella into small cubes.

In a bowl, beat the 3 eggs, then add the cream and milk and whisk.

Once you have a homogeneous mixture, add the flour little by little, mixing vigorously.

Season with a pinch of ground nutmeg, pepper and a small pinch of salt.

Chop some parsley and/or basil leaves and add them to the mixture (optional).

Pour the rest of the ingredients into the mixture (chard, mozzarella, mushrooms and pine nuts). Mix to distribute the ingredients evenly.

In a pie plate or cake tin covered with baking paper or buttered, pour the preparation.

Bake for about 30 minutes at 180°C.

Enjoy warm or cold, with a small salad on the side.