Sundried Tomato and Pancetta Quiche

Prep Time | 20 minutes |
Cook Time | 70 minutes |
Servings |
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Ingredients
- 1 refrigerated rolled pie crust (9 inch)
- 1/2 cup finely chopped pancetta
- 1 small onion , diced
- 4 eggs
- 1 cup 18% light cream
- 2 tbsp Amore Pesto Paste
- 1/4 tsp pepper
- 1/4 cup diced sun-dried tomato
- 1 1/4 cups Andrew & Everett Shredded Italian Blend Cheese
Instructions
- Preheat oven to 400°F. Prick bottom of pie shell with fork. Line with parchment paper; fill with pie weights or dried beans. Bake in bottom third of oven for 20 minutes. Remove parchment paper and weights; bake for about 5 minutes or until crisp and lightly golden. Let cool completely.
- Meanwhile, heat skillet over medium heat; cook pancetta for 3 to 4 minutes or until fat starts to render and pancetta is golden brown and crispy around edges. Transfer to paper towel–lined plate.
- Remove all but 1 tbsp fat from skillet; cook onion for about 5 minutes or until tender. Let cool completely.
- Reduce oven temperature to 350°F. Whisk together eggs, cream, pesto paste and pepper. Sprinkle sun-dried tomato, cheese, pancetta and onion into bottom of pie shell; pour egg mixture over top.
- Bake in lower third of oven for 40 to 45 minutes or until filling is set but still jiggles in center. Let stand for 15 minutes before slicing; serve warm or at room temperature.
Tip:
- Substitute bacon for pancetta if desired.
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