Heat up a sauté pan to medium heat. Add olive oil, and sauté garlic for 2-3 minutes, until browned slightly. Add in the rosemary, and sauté for 1-2 more minutes. Add the Swiss Chard and toss for a minute or two, and cover and let steam for a few minutes, until reduced a bit, and the stem is tender. Remove to a bowl, and add basil and tarragon. Let cool. After it is cool, add in the mozzarella. Season to taste with Salt and Pepper
Prepare Zucchini by cutting in half, longways, and carving out the center with a spoon. Zucchini should be about 12 inches long, with a 3-4 inch diameter. Place Zucchini halves in a pyrex baking dish, supported with aluminum foil, if not balanced, or level.
In a separate bowl, mix the milk and eggs. Portion the Swiss Chard filling between the two halves of zucchini, and pour the milk and eggs over the filling.
Bake at 400 F, for approximately 40 minutes. While baking, prepare the crust for the quiche. Take the butter and melt in a sauté pan. Take the breadcrumbs and mix in with the melted butter, and continue to toast them over medium heat, for 3-4 minutes, or until golden brown.
Remove the quiche after 40 minutes, and place bread crumbs each half, about 1/4 of an inch thick. Return to the oven, and continue baking for 10-15 more minutes.