Variations on a Chard & Onion Torta

We are up at Lake Tahoe and I decided to make the chard and onion torta again, since I have fresh chard from the CSA box. Up here I don't have fresh basil or thyme from my garden, but I do have dried basil and thyme from my garden, so that's a close second. I also substituted parmesan for the bread crumb crust, and that is a keeper. So delicious! I just pressed a little parmesan, rather than bread crumbs, into the butter lining the pan. I also used a combination of chard and spinach.

Apparently, this is a very forgiving dish. My only advice is don't leave out the saffron. It makes this dish distinctive and oh-so-tasty.

Let me know if you try this one.