Pancetta Zucchini Quiche
The story goes that I showed up at my mom's house one Christmas morning. I felt like I was late, the snow was high and the roads were slow, as such, I didnt arrive until 7am. To my surprise, none of my nieces or nephews were out of bed. They did not rouse until 10am on Christmas Morning! I realized then that the magic of that morning had faded and I vowed to bring it back.
The next year rolled around and I rolled in at 330am, laden with foodstuffs and bumping Old Blue Eyes. Coffee pot on, bacon working, and muttering curses from various bedrooms, I had started a family tradition. The next year, one of my nieces was up to greet me. It's been breakfast at 5am ever since.
The quiche played a part in that and is truly is a slice of my northern Ohio holiday traditions. I have *always* taken Christmas Breakfast seriously. Big spreads of decadent dishes served with fresh coffee and mimosas or the occasional chambord hot chocolate. This quiche fits right in, offering up a luscious, robust bite that is sure to encourage that mid morning nap.
This dish was to be paired with Sweet Cheese Crepes on Episode 5 of The Great American Recipe for the Holiday Traditions 90 Minute Challenge.
- 2 1/2 cup of flour
- 1/4 teaspoon black pepper
- 4 teaspoons kosher salt
1 tbsp Somethin' To Cluck About
- 1/3 cup of olive oil
- 1/3 cup ice water
1 zucchini, thinly sliced
1/2 onion, thinly sliced
8oz pancetta, diced
8oz fontina, shredded
1 cup of ricotta
1 cup of sour cream
- 2 teaspoon baking powder
For the Crust
For the Filling
For the Filling
In a large skillet over medium heat, render pancetta down.
Remove the pancetta and add onions to the rendered fat. Sautee for approximately 1 to 2 minutes or until translucent. Set aside to cool
Remove the onions and add the zucchini, cooking until the zucchini has developed color and is tender, approximately 5 minutes. Set aside to cool
In a mixing bowl, combine eggs, ricotta, sour cream, and baking powder. Whisk to combine.
Stir in fontina and set aside.
For the Crust
Combine flour, salt, black pepper and Somethin' To Cluck About together in a bowl.
Whisk olive oil and ice water together.
Mix the wet and the dry together until a dough is formed.
Roll out the dough to approximately 1/4 thickness and large enough to fit a 9 inch pie pan.
Press the dough into the pie pan and, using a fork, poke holes in the crust to release any steam that is created during cooking.
Cooking the Quiche
Layer the zucchini, onion and pancetta mixture in the pie crust and pour the custard on top.
Using your hands or a spatula, gently mix the contents together, ensuring that the custard fills every crevice and the filling is evenly dispersed throughout the pie crust.
Take in a 400 degree oven for approximately 20 minutes or until the center is no longer jiggly.
Let setup on the counter for 10 minutes before serving.
If you know me, you know I love eggs and I am a firm believer in the egg being the pinnacle of the food pyramid. As such, my partner is not such an egg lover, so I was challenged to come up with a quiche recipe that does not use that many of those lovely little orbs. This recipe is not very eggy - just enough to bind and set. Enjoy that cheesy goodness!
The drive to my mom's house on Christmas morning was one of unparalleled beauty - pristine snowfalls, the darkness only broken up by festive lights and the lone glow of Interstate Santa on a dark stretch of route 422.