Instructions: Heat the oven to 450 degrees. Butter a 9-inch quiche pan.

Fry the soppressata in a heavy skillet over medium heat until crisp, about 5 minutes. Remove and reserve.

In the same pan, cook the onion in the fat rendered from the soppressata until transparent and golden, about 6 to 8 minutes. Remove the onion and reserve along with the soppressata.

If all the fat from the soppressata is gone, add 1 tablespoon of olive oil to the pan. Add the minced garlic, cook about 30 seconds, then add the chard and a dash of salt. Cook quickly over medium heat until just slightly wilted, 2 to 3 minutes. Set aside with the soppressata and onion.

Place the rice in a bowl. Melt 2 tablespoons of butter in a very small saucepan, pour this over the rice and mix. Pat the rice inside the quiche pan as evenly as possible to make a crust. It is easiest to moisten your fingertips so the rice will not stick as you line the quiche pan. Place the reserved soppressata, onion and chard evenly over the inside of the rice shell. Sprinkle the cheese on top.

Combine the eggs, cream, milk, tarragon, nutmeg, cayenne pepper and 1/2 teaspoon of salt in a bowl and beat thoroughly. Pour slowly over the vegetables and cheese in the shell.

Bake 15 minutes, then lower the heat to 350 degrees and bake the quiche until just set in the center, about 25 to 30 more minutes. Let rest a few minutes before slicing. Serve with a garden salad tossed with baby red tomatoes and a glass of Chardonnay.

This recipe yields 8 servings.

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