As we are in the midst of #BaconMonth, you know I had to bring you something that was perfect for brunch, right? This Smoky Pancetta Quiche is so easy to whip up and I promise that one bite of this lovely will have you whipping this up for many a weekend brunch or when you have that breakfast for dinner urge.
Inspired by a classic Giada recipe, I took the recipe’s advice and went with a store bought crust. Crust and I are not friends, as many know from the Apple Cheddar Pie debacle and my last quiche attempt so I’ve come to terms that perhaps, homemade crust and I will be on speaking terms but for now, I’m not going to feel one iota of guilt for going with the store bought.
I have to say – while I loved my Chile Relleno quiche, this Smoky Pancetta Quiche kicked that one out of the park. While I knew that bacon (or in my case pancetta) had to be at the forefront for #BaconMonth, I improvised and looked into the fridge to see what else I had available to play. Some fresh sauteed mushrooms, crisp shallots, a bit of smoked mozzarella and, in lieu of spinach, and some peppery arugula melded together perfectly. The creamy custard was accented by just a touch of cheese and this quiche had people asking for seconds. This, my friends is a winner of a brunch (or dinner).
Know someone that turns their nose up at the mere mention of the word “Quiche”? Call it a pie, a tart or even a “bake” because I guarantee that while the saying “real men don’t eat quiche” is often joked about, I can assure you that with one bite of this creation, men will be singing your praises and your mother-in-law will think you are a domestic goddess. When asked what they are enjoying, my suggestion is to just say “Oh – I just whipped this up from a few things I had in the fridge” and add this Smoky Pancetta Quiche to your recipe tried and true file.
On to the recipe:
Gather your ingredients
Make sure to really butter and flour your tart pan well
Let’s crisp up the key ingredient – my favorite – pancetta
Browning the mushrooms in butter – yes please!
Look how that bunch of arugula quickly wilts down
Yes, I know – lots of filling
Adding the custard
Now – this, my friends, is the perfect quiche
Let me get you a slice
Aly M. Cleary; Inspired by [Giada de Laurentiis's recipe|http://www.foodnetwork.com/recipes/giada-de-laurentiis/breakfast-tart-with-pancetta-and-green-onions-recipe.html" target="_blank]
This Smoky Pancetta Quiche will have your guests asking for seconds. Salty pancetta, peppery arugula and flavorful mushrooms are nestled in an eggy cheesy custard and baked until golden. One bite will have your guests in heaven.
30 minPrep Time
40 minCook Time
1 hr, 10 Total Time
- 1 store-bought pie crust
- Butter and flour for flouring the tart pan (about 1 tablespoon of each)
- 1 egg white, beaten
- 1 tablespoon of olive oil
- 4 ounces of diced pancetta
- 1 tablespoon of butter
- 8 ounces of sliced white button mushrooms (about 1 small container)
- 2 large shallots, diced
- 3 ounces of baby arugula, washed and dried
- 4 eggs
- 1/8 to 1/4 teaspoon of chipotle hot sauce
- 1/8 teaspoon of smoked paprika
- 1/4 teaspoon of freshly cracked black pepper
- 1/4 teaspoon of kosher salt
- 1/2 cup of shredded smoked mozzarella cheese
- Preheat your oven to 400 degrees F.
- You will need a 9 inch tart pan with a removable bottom for this.
- Butter and flour tart pan thoroughly, making sure to get in the edges of the tart pan sides. Place on a sheet pan.
- Unroll your pie dough and gently fit into the tart pan, making sure to remove any excess after you fit it into the fluted sides.
- Using a fork, prick the base of the dough so that it won't puff up in the oven.
- Brush the dough lightly with the beaten egg white and bake for 10 minutes or until the crust is golden brown.
- Remove from the oven and let cool for 15 minutes while you prepare the filling.
- In a large skillet, add the olive oil and the pancetta. Cook until the pancetta starts to crisp and then remove the pancetta to a paper lined plate.
- To the pancetta drippings, add the butter and the mushrooms.
- Saute until the mushrooms are a brown.
- Add the shallots and saute until they are translucent.
- Add the fresh arugula and saute until it wilts down, about a minute or two.
- Add the arugula mushroom mixture to the cooled crust and sprinkle the crisp pancetta over the mixture.
- In a bowl, whisk together the eggs, hot sauce, smoked paprika, black pepper, salt and shredded smoked mozzarella.
- Pour the custard over the filling, making sure it gets right to the top.
- Bake until the mixture is set and golden, about 18 - 20 min.
- Let cool for about 15 minutes and then serve.
Let’s see what the other #BaconMonth bloggers brought to the table shall we?
- Chocolate Peanut Butter Bacon Cake from The Grant Life
- Bacon-Wrapped Chicken Skewers from A Simple Pantry
- Bacon Banana Split from Kleinworth & Co.
- Smoky Pancetta Quiche from Cooking In Stilettos
- Maple Bacon Scones from Around My Family Table
- Roasted Brussels Sprouts with Bacon and Almonds from Loves Bakes Good Cakes
- Bacon Glazed Green Beans from It’s a Keeper
Don’t forget to enter the #BaconMonth Giveaway!
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