Pancetta, courgette and Parmesan quiche. Here is how you achieve that. Pancetta, courgette and Parmesan quiche I've made this today to take to my mother in law's tomorrow. Really tasty #onerecipeonetree #pastry #eggs #lunch #dinner #buffet.
First, some preparation for the gluten free quiche filling.
Dice the red onion and cook in a small saucepan over a low heat in a knob of butter.
Cook gently and slowly so the onion develops a caramelised flavour.
You can cook Pancetta, courgette and Parmesan quiche using 7 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Pancetta, courgette and Parmesan quiche
- Prepare of Roll of puff pastry.
- It's 150 g of pancetta.
- You need Half of a courgette, washed and chopped.
- You need of Small chopped onion.
- It's 5 of beaten eggs.
- Prepare of Parmesan cheese.
- You need of Olive oil.
Cut the courgette into ribbons using a potato peeler - be careful to get nice long, thick strips. Add grated courgette, grated cheese reserving a tablespoon of cheese for later, then season with salt, pepper and nutmeg. Chop half of the pancetta slices and arrange the remaining slices over pastry case. Pour courgette mixture into case and even it out.
Pancetta, courgette and Parmesan quiche instructions
- Preheat oven to 180. Cook onions for a few minutes until softened. Add courgettes and pancetta. Cook on medium heat for about 5-6 min..
- Roll out pastry into a round tray. Prick with a fork and blind bake for a few minutes. Remove from oven and add the filling. Add eggs and sprinkle with Parmesan..
- Bake for about 25 minutes. Cook on a wire rack 😀.
Sprinkle with chopped pancetta and the rest of the grated cheese. Slowly pour egg mixture into pastry base. Working quickly, take three or four strips of courgette and stand on their side in the egg mix in a wavy pattern. Repeat until all courgette is used. Cook the pancetta in a frying pan over a medium heat until golden and the edges begin to crisp.
