I just love a good quiche. Other than a frittata, its crustless counterpart, it's the most approachable dish to make for a crowd. In this particular case - a brunch for friends. I turned to pre-packaged pie dough for the crust but only because it was a sixty hour workweek..and you know - ain't nobody got time for that! Served with a fresh berry salad and some greens and I think it's the perfect balance.
Pancetta, Rosemary, and Roasted Red Pepper Quiche
1 refrigerated pie crust (half of a package)
1/2 c. Pancetta, cut into small cubes
1/2 c. chopped yellow onions
1 dozen fresh eggs
4 oz. creme fraiche, room temperature
2 tbsp. finely chopped rosemary and 6 sprigs for top
1 c. shredded Asiago cheese
Salt and pepper to taste
- Preheat oven to 350 degrees. Place pie dough into a deep dish pie pan with a removable bottom. This one is from Target. Use a rolling pin to cut off the loose pie dough and to create an even and pretty crust. Set aside.
- In a saute pan on medium high heat, sweat onions for 3-5 minutes until they are translucent. Add Pancetta and saute for another 3-5 minutes. Set aside until mixture is cool. Spread the cooled mixture on the pie dough.
- In the meantime, crack all eggs into a large mixing bowl. Mix in creme fraiche, chopped rosemary, Asiago cheese, and chopped roasted red peppers. Season with salt and pepper.
- Pour egg mixture over the Pancetta and onions. Top with rosemary sprigs and bake for 35-40 minutes or until crust is golden brown and quiche is set.
- Cut and serve warm. Serves 4-6 people.
Mixed Berry Salad
1 c. strawberries, cut into quarters
1 c. blueberries
Half a lemon
1 tbsp. sugar
- Place strawberries and blueberries (or any fruit) in a mixing bowl.
- Squeeze lemon juice over berries and sprinkle with sugar.
- Evenly mix all ingredients together, toss, and serve cold.