Quiche with Pancetta, Onion, Red Pepper and Thyme

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Quiche with Pancetta, Onion, Red Pepper and Thyme

Ingredients

  • Quiche with Pancetta, Onion, Red Pepper and Thyme
  • This makes a great breakfast or brunch. You can use bacon instead of pancetta, add any vegetable you like and cheese. I keep frozen pie shells in the freezer so I can make quiche very quickly. You don't need to thaw the pie shell before filling it.
  • Serves 6
  • 1 premade 8-inch pie shell
  • 1 tablespoon butter or olive oil
  • 1 small onion, chopped
  • 3 tablespoons thick cut pancetta, chopped
  • ½ red pepper, chopped
  • 3 teaspoons fresh thyme or 1 1/2 teaspoons dried thyme
  • 2 eggs + 2 yolks
  • 1 cup milk
  • 1 cup cream or half and half
  • salt and pepper to taste
  • ½ cup grated cheddar cheese, Gruyere or Parmesan cheese

Instructions

Preheat oven to 375.

In a sauté pan over medium high heat, add butter and sauté onion until lightly browned, about 6 minutes. Add pancetta, red pepper and thyme and lightly brown, about 4 minutes. Scatter mixture over pie shell.

Meanwhile, in a bowl, add eggs and yolks, milk, cream or half and half, salt and pepper and mix well and pour over vegetables. Scatter cheese over top of quiche and place on bottom rack in oven. Bake for 30-35 minutes or until lightly browned and puffed. Remove and allow to set for 5 minutes before serving.

Can be served hot or room temperature.

One Response to Quiche with Pancetta, Onion, Red Pepper and Thyme

  1. Pingback: Quiche with Pancetta, Onion, Red Pepper and Thyme | An Inspired Kitchen

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