Preheat oven to 400F.

Grease a shallow 9" pie pan with olive oil and set aside.

Rinse and pat dry the chard. Remove the stems and chop into small pieces.

In a large cast iron frying pan or other skillet, heat olive oil over medium heat. Add garlic and stir around for 30 seconds or so.

Add the chard. Stir around occasionally and sprinkle with 1/2 teaspoon of salt. When well wilted and cooked, remove from heat.

In a medium size bowl, fork beat 3 eggs. Add the Parmesan cheese, and chard.

Turn the mixture into the greased pie pan and bake for 15 minutes.

Open oven and carefully remove hot pan. Arrange the sliced tomato on top, sprinkle with a teaspoon or two of olive oil, and return to oven for 10 more minutes or until the quiche is set.

Remove from oven. Garnish with small basil leaves. Grind a little fresh pepper on top. Let cool a bit and serve.