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Ham & Pancetta Quiche

Ham-&-Pancetta-Quiche

CLICK TO VIEW PRODUCT DETAILS IN FEATURED RECIPE:

Prep Time: 30+ min • Servings: 8

INGREDIENTS:

1
pie shell, 10” diameter
175 g
Mastro® Pancetta Cube-etti
1
onion, diced
2-3
cloves garlic, chopped
100 g
mushrooms, washed and cut in wedges
150 g
yellow zucchini, skin on, diced small
150 g
green zucchini, skin on, diced small
175 g
Mastro® Prosciutto Cotto diced small
1/4 cup
milk
1/4
cup cream (35%)
3
eggs
Salt (optional)
Pinch pepper
Pinch ground Nutmeg
2 tbsp
parsley, freshly chopped
1 cup
Mozzarella cheese, shredded

DIRECTIONS:

  1. Place the pie shell onto a baking sheet lined with parchment paper (cooking wax paper) or tinfoil.
  2. In a frying pan, render the Pancetta at moderate heat till the Pancetta starts browning. Add onion and keep rendering till the onion is translucent. Add garlic, mushrooms, and zucchini. Stir gently, but well. Once the mushrooms are soft, add the Prosciutto Cotto. Stir again and cook for about one more minute.
  3. Transfer the Pancetta-Prosciutto Cotto mixture into the pie shell.
  4. In a mixing bowl, combine milk, cream, eggs, pepper, Nutmeg and chopped parsley. Add salt to taste if needed. Beat well and pour the liquid over the Prosciutto Cotto and Pancetta mix.
  5. Sprinkle the Mozzarella cheese evenly over the pie.
  6. Bake the pie at 375F for about 25 to 30 minutes.