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September 18, 2017 By Caroline 2 Comments

Pancetta Parmigiano-Reggiano Quiche with Swiss Chard

I have to confess, I don’t understand the hype in Toronto when it comes to brunch. This means one has to get up, get ready, and travel to the brunch destination for the pleasure of waiting in line to pay quite a bit for dishes that are mostly made of inexpensive ingredients like eggs, toast and the like. I simply can’t be bothered when I can make amazing breakfasts at home, in my pyjamas, with a nice cup of coffee while I whip it up. Quiche: the quintessential brunch dish, can be quick and easy enough to make for a simple weekend breakfast at home. Then again, if you want to entertain, it’s special enough to dazzle your guests.

This version includes crisp Pancetta, freshly grated Parmigiano Reggiano cheese, and Swiss Chard to balance all that richness. Using a store-bought frozen pie crust speeds things up and since it’s just a single-crust pie, does the job rather nicely. The recipe makes a single 9″ quiche, but it easily doubles if you wanted to make enough for a crowd.

slice of quiche studded with pancetta and swiss chard

To start, you’ll want to prep your crust according the directions it came with. For mine, I let it defrost for about 15 minutes while heating up the oven. I pricked it all over with a fork before blind baking it for 13 minutes until it was a light golden. Then it can cool while you prepare all the other ingredients.

Nothing but freshly grated Parmigiano Reggiano cheese will do for this recipe, no substituting pre-grated, non-refrigerated stuff here! The real thing adds a deep, almost nutty flavour and amazing texture to the final quiche. I use the large holes on a box grater for the best result.

Parmigiano reggiano in front of a metal grater

Start the Pancetta in a large skillet, and fry until crisp. Then add the chopped Swiss Chard. You’l look at it and wonder how all this will ever fit into that pie crust, but don’t worry, it will reduce right down into a more management amount.

Swiss Chard fills a saute pan, steam rises

After 5–10 minutes, the Swiss Chard will wilt and the Pancetta will reemerge from the bottom of the pan. When it looks like the photo below, it’s ready! (Don’t overdo it, you want it well reduced but not completely dry).

Swiss chard shrinks as it cooks to reveal the pancetta

Meanwhile, whip up the eggs, milk, cream, nutmeg and Parmigiano Reggiano cheese in a bowl. I find between the cheese and the Pancetta, there is enough salt that no additional need be added. You can use some freshly ground pepper here, though.

Eggs, parmigiano reggiano, milk, cream and nutmeg in a bowl

Now you simply assemble everything into the crust. The chard and Pancetta go in first. Next, top it up with the egg filling. I save a bit of the cheese to sprinkle on top to enhance the top “crust”.

Swiss chard and pancetta line the bottom of the crust

Egg mixture with cheese fills the crust to the top

Bake at 375° for 25 minutes, and voilà… beautiful quiche. Your kitchen will smell amazing right about now.

Quiche shot from above on linens

I find cutting the quiche into quarters for serving works well. Add a small side salad and a glass of bubbly, and you are off to one spectacular breakfast. Look at that filling: fluffy, loaded with veg, cheese and salty pancetta. And there’s a pretty nice flake on that crust. Why get all ready to go out for brunch when you can make this so easily at home in your PJs?

Super close up of the baked quiche filling

Crisp Pancetta with Swiss Chard makes for a delicious quiche!
Quiche with rose bubbly and side salad
5 from 1 vote
Print

Pancetta Parmigiano-Reggiano Quiche with Swiss Chard

My favourite quiche with savoury cheese and bacon flavours.

Course Breakfast, Brunch
Cuisine French
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 1 9" frozen pie shell
  • 5 oz (140 g) Swiss chard, stems removed and chopped
  • 2.5 oz (75 g) Pancetta, cubed
  • 4 eggs
  • 1/3 cup milk (2%)
  • 1/3 cup half and half cream (10%)
  • 1/4 tsp ground nutmeg
  • freshly ground pepper to taste
  • 2 oz (55 g) Grated Parmigiano-Reggiano

Instructions

  1. Preheat oven to 400°. Remove pie shell from freezer and allow to rest at room temperature for 10–15 minutes. Prick pie shell all over with a fork, then bake for 12 minutes. Remove shell from oven and allow to cool.

  2. Reduce oven temperature to 375°. Cook Pancetta over medium high heat until crisp. Add chard and sauté until the leaves have wilted and reduced substantially, about 7–9 minutes. Insert into pie crust.

  3. In a medium bowl beat eggs; add milk, cream, nutmeg, pepper and most of the Parmigiano-Reggiano cheese (reserve a small handful to sprinkle on top of the quiche), stirring well to combine. Pour into prepared pie shell over top of the chard and Pancetta. Sprinkle with reserved cheese.

  4. Bake at 375° for 25 minutes or until just set in the centre. Insert a toothpick to check whether it is cooked through. Serve warm from the oven—tastes great with a side salad of peppery greens like Arugula in a light vinaigrette dressing.

Filed Under: Breakfast, Recipe Tagged With: breakfast, brunch, eggs, pancetta, Parmigiano-Reggiano, quiche, swiss chard

Reader Interactions

Comments

  1. Susan b says

    September 23, 2017 at 3:06 pm

    This turned out absolutely perfectly!!! Thanks for the recipe

    Reply
    • Caroline says

      September 23, 2017 at 3:26 pm

      Amazing, so glad to hear it!

      Reply

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Welcome to my kitchen journal, a place where I will share my favourite heritage recipes honed over the years, as well as document new evolutions and experiments along the way. Great feasts become vehicles for fond memories—the best meals are the ones someone made with love, for you. Follow me to explore traditions, document stories and experience the joy of the feast. Read More…

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