- 1 prepared piecrust
- 2 ounces cubed pancetta
- 14 ounces Swiss chard, tough ends removed, leaves chopped
- Salt and pepper
- A pinch of ground nutmeg
- 6 large eggs
- 1 cup milk
- 1/2 cup crème fraîche
- 1 cup coarsely grated Pecorino Romano
Preheat the oven to 400 degrees F. Line a pie plate with the piecrust. Dock, and bake until golden: 12 to 15 minutes.
While the crust bakes, cook the chard. Add the pancetta to a hot sauté pan, and cook until almost crisp. Add the chard, and season with salt, pepper, and a pinch of ground nutmeg. Cook, stirring often, until the chard is wilted and the pan is dry.
Scatter the chard and pancetta over the crust. In a large bowl, whisk together the eggs, milk, crème fraîche, Pecorino, and salt and pepper. Fill the crust with the mixture, and return to the oven for 25 to 30 minutes, until the quiche is set.print this recipe