Serious Eats: Recipes
Hearty Chard, Pancetta, and Pecorino Quiche
A store-bought piecrust is what makes this quiche French In A Flash. It gets topped with a hearty winter mix of pancetta, the closest thing to ventrèche I can get my hands on, and wilted Swiss chard. Over that goes a mixture of eggs, milk, crème fraîche, and salty, sharp Pecorino Romano cheese. Put it all in the oven and it's less than half an hour to puffed, golden deliciousness.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
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