Pancetta Zucchini Quiche
Brian Leigh
6
45 minutes
30 minutes
Americana
Entree
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.
Ingredients
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- 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
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1 zucchini, thinly sliced
1/2 onion, thinly sliced
8oz pancetta, diced
8oz fontina, shredded
1 cup of ricotta
1 cup of sour cream
3 eggs
- 2 teaspoon baking powder
Directions
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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.
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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.
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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.
