Pasta&Co.

This is one of the easiest quiche ever. Perfect for a quick lunch, dinner, as a snack, brunch or a finger food aperitivo, this savory pie features chard, eggs and bacon and makes everyone happy.

Ingredients

• 1 sheet of puff pastry (if you use frozen puff pastry, it takes about 30-40 minutes to thaw. Mind that as it thaws, it will become sticky-ish depending on the brand. Put it on a parchment paper, check back every 15 minutes and dust some flour on both sides)
• 1 tbsp of olive oil
• 6 leaves of swiss chard or spinach

For the egg mixture

• 1 egg
• 2 handfuls of Parmigiano Reggiano
• Salt & pepper
• A splash of milk – or vegan milk (not too sweet, so if you’re using rice and you find it too sweet, opt for cashew or oat instead).

Topping

• 2 slices of bacon or pancetta

Tools – You’ll need a 9″ x 10″ baker or a small sheet pan

How to prep and cook the quiche with bacon, chard and eggs

1. Preheat the oven to 390F / 200C degrees.
2. Wash the chard, rinse off any dirt or debris and pat dry. You’ll only need the leaves, so cut out the stem, and chop the leaves. Heat the olive oil in a wok or frying pan and sauté (about 5 minutes). Make sure they are wilted and fairly dry.
3. Meanwhile, take your 9″ x 10″ baker and line it with parchment paper. Lay the puff pastry sheet in it. You may want to dock the dough with a fork.
4. Whisk the egg with Parmigiano.
5. When the chard is ready, take it off the heat and lay it evenly on the puff pastry.
6. Fold the edges in and pour the egg mixture into the crust and
7. Chop the bacon/pancetta in bits and sprinkle on the quiche.
8. Bake for 15-20 minutes and enjoy!