Thursday, January 10, 2013

Pancetta and Mushroom Quiche

I love eggs. If we go out to breakfast, it's hard for me to resist getting an omelet or frittata or scramble of some sort. When I was a kid we used to go out for big, family brunches on Sunday at the buffet at a local casino, and the first thing I would do was head straight for the omelet making station, every single time. Breakfast is one of my favorite dinners. I seriously just love eggs.

Another thing I love is pie crust, though Justin thinks that that love is unnatural. I think if he could have pie without the crust, he'd be all for it. I on the other hand want it surrounded by crust--bottom, sides, and top. I'll take the extra bits that stick up off of his pieces of pie. Pie crust is flaky and delicious. I don't know what his problem is.

Naturally, these things combine to mean that I really, really love quiche. It's basically a frittata in a pie crust, and what's not to love about that? According to Justin, everything apparently. He likes eggs, but he doesn't like it when they're baked. He's weird like that. Therefore, quiche is one of those things I only get to make when he's not around. This was my first time trying this particular combo, and it's definitely a winner. If you are cheap--like I am most of the time--you could just get regular bacon instead of pancetta, but where's the fun in that?


1 refrigerated pie crust
4 ounces pancetta, diced
8 ounces mushrooms, sliced
1 cup diced green onion
4 ounces white cheddar, shredded
8 large eggs
3/4 cups half and half
1/2 teaspoon Cajun seasoning
1/8 teaspoon pepper


Remove your pie crust from the refrigerator and allow it to sit out on your counter while you prepare the pancetta. Place the pancetta in a skillet and cook it to your desired crispness.

Unroll the pie crust and press it into a 10" springform pan. It should come 3/4 of the way up the side of the pan. Add the pancetta, mushrooms, green onion, and white cheddar to the pan. Gently toss these ingredients to mix them together.

Crack eggs and put in a blender with remaining ingredients. Pulse until well combined. Pour over the filling in the pie crust. Use your hand to gently massage the filling to help ensure that the egg mixture fills in all of the nooks and crannies between the filling and the crust. Bake at 375 for 35-45 minutes. Allow to set for 5 minutes. Run a sharp knife around the inner edge of the pan to make sure none of the crust is stuck to the side before removing it for slicing and serving.

Servings: 6

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