Here in Umbria, we have three lovely hens who do their very best to gift us with fresh eggs each day. Although I try and use the eggs in various ways, there are times when I have an egg surplus and I then resort to making a big frittata or quiche for lunch. This quiche was born when I looked through my refrigerator and found two zucchini that needed to be used along with a piece of pancetta.
The onions in our garden are now ready to harvest, so I pulled three of those as well, along with some shredded young Pecorino Romano cheese. Although I usually do not bother with a crust, I had some refrigerated pie crust on hand and decided to use that as well.
If you want to skip the crust, you can oil your pan well, then sprinkle breadcrumbs over the sides and bottom instead. This quiche is great for breakfast, lunch, or even dinner when paired with a big salad. You could play around with the vegetables depending on what you have on hand or what you prefer. I cooked my onions until they were lightly caramelized and sweet which contrasted nicely with the salty pancetta.
- 1 Package Refrigerated Pie Crust For a 10-inch Pie
- 3 Large Red Onions, Peeled & Chopped
- 2 Tablespoons Olive Oil
- 1 Teaspoon Sugar
- 3 Ounces Diced Pancetta
- 2 Medium Zucchini, Trimmed & Chopped
- 6 Large Eggs
- 1 1/2 Cups Heavy Cream
- 1 Cup Shredded Young Pecorino Romano Cheese
- 1 Teaspoon Finely Chopped Fresh Thyme
- 3 Tablespoons Finely Chopped Fresh Parsley
- Salt & Pepper
- In a heavy frying pan, heat the oil over medium heat and then add the onions and sugar.
- Cook for about 20 minutes, stirring often, or until the onions are golden brown.
- Remove the onions from the pan and set aside.
- Add the pancetta to the pan, and cook until golden brown, about 7 to 8 minutes.
- Arrange the pie crust in your pie or tart pan and trim as needed.
- In a bowl, whisk together the eggs, cream, cheese, thyme, parsley, salt, and pepper.
- Spoon the onions, zucchini, and pancetta into the pie pan, distributing evenly across the bottom.
- Slowly pour the egg mixture over the onion mixture.
- Bake for about 40 to 45 minutes, or until the quiche is a light golden brown, and the center is firm to the touch.
- Cool to room temperature before serving.