Ingredients

• 1 teaspoon plus 5 tablespoons olive oil
• 8 cups leeks, white and light-green parts only, cut into 1/8-inch rounds and rinsed well
• 3 cups celery, peeled and thinly sliced
• 14 cups green Swiss chard, ribs removed and coarsely chopped
• 8 large eggs
• 1 cup finely grated Parmigiano-Reggiano
• 2 cups heavy cream
• 1 1/2 cups sheep's-milk ricotta cheese
• 1 teaspoon Aleppo or cayenne pepper
• Coarse salt and freshly ground black pepper

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Instructions

1. Heat oven to 350 degrees. Lightly brush a 3-quart baking dish with 1 teaspoon olive oil; set aside. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add leeks; cook slowly until tender, about 5 minutes. Remove leeks; drain in a colander. Transfer to a medium bowl to cool. Add 1 tablespoon olive oil to Dutch oven; repeat cooking and draining process with celery. Add 1 tablespoon olive oil to Dutch oven, and repeat cooking and draining process with Swiss chard.
2. In a large bowl, combine the eggs, 1/2 cup Parmigiano-Reggiano, cream, ricotta, Aleppo pepper, and 2 tablespoons olive oil. Season with salt and black pepper. Whisk until well combined.
3. Add cooked vegetables to egg mixture; thoroughly combine. Pour into prepared baking dish. Spread evenly; cover with foil. Pull a rack out of the oven, and set a roasting pan on top; fill pan with 2 inches warm water. Place baking dish in roasting pan; slide rack back into oven. Bake 40 minutes. Uncover; continue baking until set, about 20 minutes.
4. Heat broiler. Sprinkle remaining 1/2 cup Parmigiano-Reggiano over the tortino. Place under broiler until lightly browned. Cut into squares, and serve warm.