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Artichoke And Pancetta Quiche
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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.