Best Pancetta Parmesan And Pepper Quiches Recipes

ITALIAN QUICHES

Steps:

• Preheat oven to 400°. Line unpricked crusts with a double thickness of heavy-duty foil. Bake 4 minutes. Remove foil; bake 4 minutes longer. Remove from oven; leave oven on., In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crusts; sprinkle with mozzarella cheese. Top with onion and peppers. In a large bowl, whisk eggs, milk and garlic. Pour over peppers; sprinkle with Parmesan cheese., Cover edges of quiches loosely with foil; place on a baking sheet. Bake at 400° 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiches up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Cover edges of crust loosely with foil; place on a baking sheet. Bake 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

CRUSTLESS SPINACH QUICHE WITH PANCETTA

Steps:

• Preheat oven to 350 degrees, and spray a 9 inch pie dish with non-stick cooking spray.
• Squeeze all the water out of the frozen spinach and put the spinach in a large bowl. Put the shredded cheeses in the bowl, along with the nutmeg and salt and pepper to taste.
• Lightly beat the eggs and add the milk. Combine the egg-milk mixture with the spinach-cheese mixture.
• Brown the pancetta cubes in a medium skillet. Drain the pancetta cubes on paper towel, then add to the bowl with the spinach and eggs.
• Brown the onion in the drippings in the skillet used to cook the pancetta. Drain the onions on the paper towels and add to the spinach and eggs.
• Pour the mixture into the prepared pie dish, and bake for 35-40 minutes, or until a knife inserted into the center comes out clean. Let cool for 10 minutes before cutting into 6 wedges.

PANCETTA, PARMESAN, AND PEPPER QUICHES

Steps:

• In a skillet, heat oil over medium heat; add in pancetta and cook/stir until most of the fat has rendered and the pieces are browned, 6-10 minutes, depending on the thickness of your slices.
• Transfer with a slotted spoon and drain on paper towels.
• Drain off all but 1 tablespoon of the fat; add in the red bell pepper and a pinch of salt; cook/stir occasionally, until fragrant, soft, and browned around the edges, 8-10 minutes.
• Add in the jalapeno and continue cooking until all the peppers are completely tender, for another 2 minutes; let cool slightly.
• In another bowl, whisk the eggs and cream together, then stir in the cooked peppers, parmesan, cheddar, and cooked pancetta.
• Season with ½ teaspoon salt and cayenne.
• Preheat oven to 400°.
• Lightly grease the insides of two or three mini muffin pans.
• On a lightly floured surface, roll one sheet of pastry into a 10 x 18 inch rectangle.
• With a 3 inch pastry cutter, stamp out 18 rounds.
• Press the rounds into the muffin cups and fill each one completely with about 1 tablespoon filling.
• Repeat with second sheet of pastry and the remaining filling.
• Bake until the filling if puffed and golden and the crust is a rich golden brown, about 17-20 minutes.
• Let the quiches cool a few minutes for the best flavor; they should lift out of the muffin tin easily.
• OAMC-can freeze the unbaked quiches in the muffin tin until completely firm.
• Pop them out of the pan and put them in an airtight container or freezer bag.
• Freeze for up to 1 month; to cook, put the frozen quiches back into the muffin tin and bake at 400° for 20-25 minutes.