Quiche with rose bubbly and side salad

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


  • 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


  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.