Hearty Chard, Pancetta, and Pecorino Quiche
- 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
- Produce
- Swiss chard (14 ounces)
- Meat
- 2 ounces pancetta (1 cut into 4-inch cubes)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Nutmeg, ground (1 pinch)
- Recipe easy pie dough (1)
- Dairy
- Creme fraiche (1/2 cup)
- Milk (1 cup)
- Pecorino romano (1 cup)
- Refrigerated
- Eggs, large (6)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 20, 2012 (1 month ago).
31 people saved this recipe.
