Hearty Chard, Pancetta, and Pecorino Quiche Recipe

Name: Hearty Chard, Pancetta, and Pecorino Quiche Recipe
Prep time: 5 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Ingredients: 1 recipe easy pie dough, made with no sugar; 2 ounces pancetta, cut into 1/4-inch cubes (about 1 cup); 14 ounces Swiss chard, tough ends removed, leaves chopped (about 3 quarts loosely packed leaves); Kosher salt and freshly ground black pepper; A pinch of ground nutmeg; 6 large eggs; 1 cup milk; 1/2 cup crème fraîche; 1 cup coarsely grated Pecorino Romano

A store-bought piecrust is what makes this quiche French In A Flash. It gets topped with a hearty winter mix of pancetta, the closest thing to ventrèche I can get my hands on, and wilted Swiss chard. Over that goes a mixture of eggs, milk, crème fraîche, and salty, sharp Pecorino Romano cheese. Put it all in the oven and it's less than half an hour to puffed, golden deliciousness.

Hearty Chard, Pancetta, and Pecorino Quiche Recipe

Prep 5 mins

Cook 60 mins

Active 15 mins

Cooling Time 20 mins

Total 85 mins

Serves 4 to 6 servings

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1 recipe easy pie dough, made with no sugar
2 ounces pancetta, cut into 1/4-inch cubes (about 1 cup)
14 ounces Swiss chard, tough ends removed, leaves chopped (about 3 quarts loosely packed leaves)
Kosher salt and freshly ground black 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°F. Line a pie plate with the piecrust. Dock, and bake until golden, 12 to 15 minutes. Remove from oven and allow to cool.
Meanwhile, add the pancetta to a large straight-sided sauté pan and cook over medium-high heat, stirring occasionally, until fat is rendered and pancetta starts to crisp, about 5 minutes. 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, 5 to 8 minutes longer.
Scatter the chard and pancetta over the crust. In a large bowl, whisk together the eggs, milk, crème fraîche, and Pecorino. Season to taste with salt and pepper. Pour mixture over chard and and return to the oven until quiche is barely set (the center should still jiggle) and a cake tester or toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow to cool slightly. Serve warm or at room temperature.

Nutrition Facts (per serving)
661	Calories
48g	Fat
40g	Carbs
19g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	661
% Daily Value*
Total Fat 48g	61%
Saturated Fat 20g	102%
Cholesterol 245mg	82%
Sodium 763mg	33%
Total Carbohydrate 40g	15%
Dietary Fiber 3g	11%
Total Sugars 5g
Protein 19g
Vitamin C 12mg	61%
Calcium 280mg	22%
Iron 4mg	21%
Potassium 620mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.