Heat 1 teaspoon of olive oil in a medium nonstick skillet over medium heat. Once hot, add the Swiss chard and 2 tablespoons of water.
Sauté for about 3 minutes or until the chard wilts and the liquid has been absorbed. Add the prosciutto and mix well, then remove from heat.
In a large bowl, combine the quinoa with the chard and prosciutto mixture. Add the garlic, cayenne, Gruyere, scallions, basil, parsley, lemon zest, nutmeg, black pepper, and eggs. Mix well, then set aside.
Preheat the oven to 400°F.
Place the turkey breast smooth-side down on a large cutting board. Butterfly the breast, then cover with plastic wrap and pound to ¼-inch thickness, maintaining a rectangular shape.
Spread the filling onto the turkey breast, stopping ½ an inch from the edges.
From one of the long sides, roll up the breast, packing it as tightly as you can as you go.
Once rolled, use kitchen twine to tie the roulade crosswise every 2 inches. Next, fold in the ends and tie it once lengthwise.
Place the meat on a rack in a shallow roasting pan. Rub with the remaining 1½ tablespoons of olive oil, then season with fresh ground pepper.
Pour the remaining 1½ cups of water and the white wine into the bottom of the pan.
Place in the oven and roast for 50 to 60 minutes or until the internal temperature reaches 160°F.
Remove from the oven and let the roulade rest for 15 minutes before slicing.