Preheat oven to 400 degrees F
Spray a 9-inch deep dish pie plate with non-stick spray and set aside.
Combine potatoes and green onions with salt; press mixture through a colander to remove any liquid.
In a large bowl, mix 1 egg, flour and pepper until combined; add potato & onion mixture and blend well; press into pie plate to form a crust.
Brush crust with 1 tablespoon of olive oil and bake for 30 minutes.
While crust is baking, heat remaining olive oil in a large skillet over medium heat; saute red onion, shallot and chard until soft; set aside when done.
In a large bowl, mix remaining 5 eggs with half and half, chopped oregano and 1 cup of the shredded cheese.
When crust is done, remove from oven and spread chard mixture evenly in dish; gently pour egg mixture into the dish and top with remaining cheese and panko.
Bake at 375 degrees F for 30 minutes; when finished, remove from oven and cool for 10 minutes before serving.