For the pasta-mangold casserole, finely chop the onion and garlic. Cut ham and chard into fine strips.
Sauté ham, onion and garlic in oil. Add chard little by little.
Pour in cream. Steam everything a little. For the sauce, mix milk with eggs, add salt, pepper and nutmeg. Mix the pasta with the chard and ham mixture.
Mix in cheese and pour into a mold. Pour the egg milk over it and bake at 170 °C for about 30 minutes.