19 or 10 inchrefrigerated frozen or homemade pie crust
8ozpancetta or center cut baconcooked and crumbled
4mediumthinly chopped scallions
2Tbspred pepperfinely diced
18 ozpackage frozen artichoke heartsthawed and chopped
1 ½cupsheavy cream
1Tbspflat leaf parsleychopped
black pepper to taste
⅓cupshredded Parmesan cheese
1cupshredded mozzarella cheese
Preheat the oven to 375°F. Lightly spritz a 9 inch deep dish pie plate with cooking spray. Fit the pie crust firmly into dish.
In a stove top pan, cook the pancetta until crispy over medium-high heat. Remove to a paper towel to drain.
Discard all but 2 Tbsp drippings from pan. Add scallions, red pepper and artichoke hearts to the pan. Season lightly with salt and pepper.
Cook over medium-high heat for 4-6 minutes until the vegetables have softened and the artichokes are slightly browned.
Meanwhile in a medium sized mixing bowl, whisk together eggs, heavy cream, parsley, Dijon mustard, garlic powder, onion powder, salt and 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.
Arrange the artichoke hearts and cooked veggies on the bottom of pie crust. Sprinkle with crumbled pancetta.
Sprinkle ⅓ 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 30-40 minutes or until a toothpick inserted into the center of the egg comes back clean.
Allow the quiche to rest on the counter for 20 minutes before cutting.
Bacon may be substituted for the pancetta, if desired.