Artichoke And Pancetta Quiche

The quality of the frozen artichoke hearts is only comparable to fresh, and so very convenient.  Who has time to peel each leaf from a fresh one, right?  Pancetta is a bit like an Italian bacon, so, if you’re unable to find it, the equivalent of a good quality center cut bacon will work perfectly.  Breakfast, brunch, tea, lunch or dinner, this quiche is incredibly versatile and the balance of flavors and textures is right on the money.

Ingredients you’ll need:
1 [9] inch refrigerated, frozen or homemade pie crust
8 oz pancetta or center cut bacon, cooked & crumbled
4 thinly chopped scallions
2 Tbsp red pepper, finely diced
1 [8 oz] pkg frozen artichoke hearts, thawed & chopped
6 large eggs
1 1/2 cups heavy cream
1 Tbsp flat leaf parsley, chopped
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp. dried basil
1/2 tsp. salt
pinch of nutmeg
black pepper to taste
1/3 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese

Directions:
Preheat the oven to 375°F.  Lightly spritz a 9 inch pie plate with cooking spray.  Fit the pie crust into the dish.  In a stove top pan, cook the pancetta until crispy.  Season with black pepper.  Remove to a paper towel to drain.  Discard all but one tablespoon of the drippings, then add the chopped scallions, diced red pepper and thawed artichoke hearts to the pan.  Season lightly with salt and pepper.  Cook over medium-high heat fpr 6-8 minutes until the vegetables have softened and the artichokes are slightly browned.

In a small mixing bowl, whisk together 6 eggs, 1 1/2 cups of heavy cream, 1 tablespoon of chopped parsley, 1 teaspoon of Dijon mustard, and 1/2 teaspoon each of garlic powder, onion powder, salt, dried basil.  Add a pinch of nutmeg and season with black pepper to your taste.   Whisk until all of the ingredients have combined then set aside.

Fit the pie crust to the pie dish, and arrange the artichoke hearts and cooked veggies on the bottom.  Sprinkle the crumbled pancetta over the artichokes.

Next sprinkle 1/3 cup of shredded Parmesan cheese and 1 cup of shredded mozzarella cheese over the pancetta.  Pour the egg mixture evenly over the cheese.  Place into a preheated 375°F  oven and bake for 30-32 minutes or until a toothpick inserted into the center comes out clean.  Allow the quiche to rest on the counter for 10 minutes before cutting.  Yield: 6-8 pieces

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Artichoke And Pancetta Quiche

Servings: 6 -8 pieces

Author: Melissa Sperka

Ingredients

• 1 [9] inch refrigerated frozen or homemade pie crust
• 8 oz pancetta or center cut bacon cooked & crumbled
• 4 thinly chopped scallions
• 2 Tbsp red pepper finely diced
• 1 [8 oz] pkg frozen artichoke hearts thawed & chopped
• 6 large eggs
• 1 1/2 cups heavy cream
• 1 Tbsp flat leaf parsley chopped
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp. dried basil
• 1/2 tsp. salt
• pinch of nutmeg
• black pepper to taste
• 1/3 cup shredded Parmesan cheese
• 1 cup shredded mozzarella cheese

Instructions

• Preheat the oven to 375°F. Lightly spritz a 9 inch pie plate with cooking spray. Fit the pie crust into the dish.
• In a stove top pan, cook the pancetta until crispy. Season with black pepper. Remove to a paper towel to drain.
• Discard all but one tablespoon of the drippings, then add the chopped scallions, diced red pepper and thawed artichoke hearts to the pan. Season lightly with salt and pepper.
• Cook over medium-high heat for 6-8 minutes until the vegetables have softened and the artichokes are slightly browned.
• In a small mixing bowl, whisk together 6 eggs, 1 1/2 cups of heavy cream, 1 tablespoon of chopped parsley, 1 teaspoon of Dijon mustard, and 1/2 teaspoon each of garlic powder, onion powder, salt, dried basil. Add a pinch of nutmeg and season with black pepper to your taste. Whisk until all of the ingredients have combined then set aside.
• Fit the pie crust to the pie dish, and arrange the artichoke hearts and cooked veggies on the bottom. Sprinkle the crumbled pancetta over the artichokes.
• Sprinkle 1/3 cup of shredded Parmesan cheese and 1 cup of shredded mozzarella cheese over the pancetta.
• Pour the egg mixture evenly over the cheese.
• Place into a preheated 375°F oven and bake for 30-32 minutes or until a toothpick inserted into the center comes out clean.
• Allow the quiche to rest on the counter for 10 minutes before cutting.

Notes

Bacon may be substituted for the pancetta, if desired.

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