Egg Noodle Chard & Fontina Kugel (8 servings) 1/4 cup olive oil 2 pounds green Swiss chard - stems and center ribs discarded 1 large onion- halved lengthwise and cut into 1/4-inch-thick slices 2 garlic cloves - finely chopped 1 and 1/4 teaspoons salt 1/2 teaspoon black pepper 1/4 pound dried egg fettuccine 8 large eggs 1 cup whole milk 2/3 cup Mascarpone (5 ounce) 1/2 pound Italian Fontina - rind discarded with cheese cut into 1/2-inch cubes Put oven rack in middle position and preheat oven to 375 degrees F. Grease pan with 2 teaspoons oil and wrap outside with foil. Cook chard in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Transfer with a slotted spoon to a sieve set over a bowl. Reserve cooking water in pot. Press hard on chard to extract as much water as possible, then transfer to a cutting board and chop. Cook onion in 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and golden brown, about 15 minutes. Add garlic and cook, stirring, 1 minute. Stir in chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and remove from heat. Cool chard mixture to warm. While chard cools, return cooking water to a boil and cook fettuccine, uncovered, until al dente. Drain pasta in a colander, then transfer to a large bowl and toss with remaining teaspoon oil. Blend together eggs, milk, Mascarpone, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a blender until smooth. Stir chard and Fontina into pasta mixture, then stir in egg mixture. Pour into greased springform pan set in a large shallow baking pan (to catch any drips). Pat down chard to make surface even if necessary. Bake until just set and top is golden brown, 50 minutes to 1 hour. Cool in springform pan on a rack 10 minutes, then run a small sharp knife around inside edge of pan to loosen torte. Remove side of pan and serve torte hot or warm. A fancy noodle kugel that's great for a special brunches! Mr Breakfast would like to thank mrbreakfast_lvr for this recipe. Recipe number 1929. Submitted 12/13/2006.