Heat oven to 350 degrees. Mist a 9-inch square baking pan with non-stick spray and set aside.
In a 12-inch non-stick skillet, heat butter and oil, and saute leeks, dill and thyme over medium heat for about 3-4 minutes, until leeks soften. Rinse and drain chard (you want a bit of water clinging to the leaves) and add to the skillet. Toss well to combine with leeks, put lid on pan and wilt chard for 5 minutes, stirring once at the halfway point. When done, remove from heat, stir in 1/2 cup chopped roasted red peppers (save rest for another use), and uncover to let mixture cool off a bit.
Meanwhile, while chard is wilting, in a large bowl combine milk and eggs, then stir in bread crumbs and two cheeses. Grind some fresh pepper in, and when chard has cooled off a bit, stir it in (if you put piping hot chard in there, you might scramble the egg mixture).
Pour into prepared pan and bake for 40 minutes, until center is set. Serve warm.
To make fresh bread crumbs: Tear a slice or two of bread (any variety) into pieces and whirl in a blender on high speed until fine crumbs form, about 30 seconds or so.
Cheese: If you dont like Swiss cheese, substitute fontina or even Gouda.