Herbed Chard and Rice Bake

2 bunches Chard
4 tbsp butter
1/3 cup chopped onion
1/2 tsp salt
pinch of sugar
3/4 cup milk
3 eggs, lightly beaten
1/2 tsp thyme
1 cup grated cheddar
1 cup cooked rice
1/2 tsp Worcestershire sauce

Preheat the oven to 350. Be sure the chard is well washed; shake dry. Heat the butter in a large skillet over medium heat. Add the onions and cook until slightly wilted, 3-4 minutes. Add the chard to the onions, sprinkle with the salt and sugar, and toss until the chard is wilted 3-4 minutes longer. Mix the milk, eggs, Worcestershire , and thyme in a large bowl. Stir in the chard mixture, rice, and all but 2 tbsp of the cheese. Pour the mixture into a buttered shallow baking dish, such as an 11x 7-inch rectangular dish, or a 9-inch round pan. Sprinkle with the remaining 2 tablespoons of cheese. Bake until the mixture is set, 20 to 25 minutes. Serve hot, cut into squares or wedges.