Preheat oven to 350°F.

Wash and shred the chard. Make sure to chop the stem portions about 1/8-inch thick.

Put the chard in a saucepan with about an inch of water and bring to a boil. Stir and cook for about 5 minutes.

Cool and drain, squeezing out the excess water.

Mix the cheese and chopped raisins into the chard.

Sprinkle whatever nuts you are using on the crust.

Spread the chard/cheese/raisin mixture on top the nuts.

In a small bowl, whisk the eggs, the cream, and the nutmeg until well blended, then pour the mixture over the chard.

Bake for about 45 minutes, or until golden.