This summer I mourned the idea of a rainy, dark winter season, and I guess the joke was on me with the 2 rainy days we have had all winter… A couple of weeks ago, we were blessed with one of the rainy days and I took the opportunity to light some candles, play some great music and spend the day cooking. There is something so great about a quiche, easy to make and great for breakfast, lunch or dinner in the days to come.
Pancetta, Ricotta and Herb Quiche
- 1 pie crust (I use Trader Joe’s pre-made crusts or feel free to make your own)
- 4 oz pancetta, chopped into small cubes (I also use Trader Joe’s chopped pancetta)
- 6 eggs
- 2/3 cups half and half
- 1/4 cup milk
- 1/2 cup grated parmigiano reggiano
- 1/4 cup chopped herbs (I used parsley, chives)
- 7 oz fresh ricotta
- 2 green onions
- 10-12 grape tomatoes
- Preheat oven to 350 degrees.
- Grease a quiche pan and roll out crust onto it. Bake crust for 10 minutes.
- While crust is baking, cook pancetta in a small pan over medium heat for 5 minutes.
- Whisk eggs, cream, milk, cheese and herbs together in a large bowl. Season with salt and pepper.
- Remove crust from oven and crumble ricotta over it. Top with cooked pancetta and chopped herbs, then pour egg mixture over the top.
- Half tomatoes and place them atop quiche, cut side up.
- Bake for 45 minutes or until set and golden.
- Let cool and drizzle with balsamic reduction* and a light salad. Enjoy!
*Trader Joe’s also makes a great pre-made balsamic reduction, but you can easily make your own by simmering balsamic vinegar on low for 5-10 minutes, until reduced.