Bruschetta-Pancetta Quiche
- Author: Rachel's Farm Table
- Crust:
- 2 1/2 cups flour
- 1 teaspoon salt
- 2/3 cup butter
- 8 – 19 tablespoons cold water
Quiche:
- 8 eggs
- 1 cup milk
- 1 cup plain Greek Yogurt
- 2 cups bruschetta
- 1 cup diced pancetta or bacon
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- Crust Preparation:
- Preheat oven to 400°F. Stir flour and salt together in a medium bowl. Cut in butter using a pastry blender.
- Slowly add in water one tablespoon at a time over the flour mixture, gently stirring with a fork with each addition until it reaches the desired moistness.
- Form into a ball.
- On a lightly floured surface, roll out dough into about a 13-inch diameter circle.
- Transfer piecrust to an 11-inch tart pan so that the edge reaches just above the tart pan. Trim crust as needed. Prick the crust with a fork, cover with aluminum foil and bake in pre-heated
- °F oven for 10 minutes.
- Remove from oven and fill with quiche filling.
Filling Preparation:
- In a medium bowl, whisk together eggs, milk, yogurt and bruschetta. Divide among the two prepared pie crusts. Top with cheeses and pancetta. Bake in pre-heated 400°F oven for 20-
- minutes until the quiche has set and cheese is golden brown.
- Serve hot or cold for breakfast, lunch or dinner!
- *Note: if using a pre-made crust, do not pre-bake crust, just bake an additional 10 minutes. The pre-made crusts will shrink too much in an 11-inch tart pan.