Hearty Chard, Pancetta, and Pecorino Quiche
Here's a simple French favorite stuffed with some Italian staples: crisp pancetta, salty Pecorino, and hearty Swiss chard. Perfect for Christmas morning while tearing up wrapping paper.
Ingredients
- 1 9-inch unbaked pie crust
- 4 ounces pancetta, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 bunches Swiss chard, stems removed and leaves chopped
- 3 large eggs
- 1 cup heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- 3/4 cup grated Pecorino Romano cheese
Directions
Preheat the oven to 400 degrees F. Line a pie plate with the piecrust. Dock, and bake until golden, 12 to 15 minutes. Remove from oven and allow to cool.