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.
1 sheet of puff pastry*
6 leaves of swiss chard
2 handfuls of Parmigiano Reggiano
2 slices Bacon or smoked pancetta
salt & pepper
1 tbsp of olive oil
- You’ll need a 9″ x 10″ baker
- *I use Pepperidge Farm Puff Pastry – the package comes with two sheets (about 9″ x 11″ each) and it takes about 40 minutes to thaw. Mind that as it thaws, it will become sticky: put it on a parchment paper, check back every 15 minutes and dust some flour on both sides. It happened to me that it would stick so badly to its paper that I had to re-knead).
- Preheat the oven to 375 degrees.
- Wash the chard, rinse off any dirt or derbis 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 and sauté (about 5 minutes). Make sure they are wilted and fairly dry.
- Meanwhile, take your 9″ x 10″ baker and line it with parchment paper. Lay the puff pastry sheet in it and dock the dough with a fork.
- Whisk the egg with Parmigiano.
- When the chard is ready, take it off the heat and lay it evenly on the puff pastry.
- Pour the egg custard into the crust and fold the edges in.
- Chop the bacon in bits and sprinkle on the quiche.
- Bake for 15-20 minutes and enjoy!