Quiche with Vegetables and Pancetta

The quiche with vegetables and pancetta is a rich and flavorful dish, perfect for a hearty lunch or an informal dinner. Here’s how to prepare an Italian-style quiche, with a touch of our country:

Ingredients

• 1 roll of shortcrust pastry (or puff pastry, if you prefer a crispier base)
• 200 g diced pancetta
• 1 zucchini
• 1 red bell pepper
• 1 medium onion
• 3 eggs
• 200 ml cooking cream
• 100 g grated cheese (Parmigiano or Pecorino for a more intense flavor)
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Aromatic herbs to taste (basil, thyme or rosemary)

Preparation

1. Preheat the oven to 180 °C.
2. Unroll the shortcrust pastry and place it in a quiche pan previously greased or lined with parchment paper. Prick the bottom with a fork to prevent it from puffing up during baking.
3. In a pan, sauté the chopped onion with a drizzle of oil until translucent. Add the pancetta and let it brown until crispy.
4. Dice the zucchini and red bell pepper and add them to the pan with the pancetta. Cook the vegetables for about 5-7 minutes, until tender.
5. In a bowl, beat the eggs with the cream. Add the grated cheese, salt, pepper and chopped aromatic herbs.
6. Pour the vegetable and pancetta mixture onto the shortcrust pastry base, leveling it well.
7. Pour the egg and cream mixture over the vegetables, making sure to distribute it evenly.
8. Bake the quiche for about 30-35 minutes, or until the pastry is golden and the surface is slightly puffed and firm to the touch.
9. Let it cool for a few minutes before serving.

The quiche is excellent both hot and at room temperature. It originates from French cuisine, but with the addition of Parmigiano and aromatic herbs typical of our land, it is enriched with that all-Italian flavor that makes the difference! You can vary it with the vegetables you prefer or those in season, and if you’re feeling creative, try adding a bit of pesto for an all-Mediterranean aroma. Enjoy your meal!