In a large covered pot, cook the chard in water until tender, about 15 minutes.
Then saute the onion and mushrooms in oil until lightly browned.
Preheat the oven to 350° F.
Put the chard in an oiled 8-inch quiche pan.
With a knife and fork, chop the vegetable to bite-size pieces.
Top with onion and mushrooms.
Mix the eggs, water, hot red pepper sauce, and seasonings.
Beat until frothy.
Carefully pour the egg mixture over the vegetables.
Sprinkle with crumbs and cheese.
Bake for 25 minutes, or until set at the center.
Let the quiche stand for 5 minutes, then cut it into wedges to serve.