Oven 375 deg F
Prepare chard and chop kale. In a large bowl toss together the chard, kale, parsley and thyme. Keep skins on and slice potatoes 1/8 in can use mandolin.
In a 10in oven proof dish melt butter and coat dish arrange the potato slices in the bottom and sides to form a crust. Spread the greens on the potato crust pack down slightly.
In a small mixing bowl, beat the eggs with the cream and salt. Pour the mixture over the veg filling the dish to within 1/2 inch of the top. Drop the goat cheese over the egg, veg mixture.
Bake 40 - 45 minutes or until the center no longer wobbles. Allow the pie to rest then serve.