Cream Cheese and Pancetta Quiche
Serves 8
Prep Time 40 mins
Cooking 35 mins
Level medium
Ingredjenti
- 9 inch Pie Crust
- 230g Pancetta
- 1 White Onion
- 8 Eggs
- 120ml Milk
- 1/4 tsp Salt
- 1/4 tsp Ground Black Pepper
- 140g Cream Cheese
- 75g Cheddar Cheese
- 2 tbs Parsley
Preheat oven to 180˚C and spray a 9-inch pie plate or loose base dish with a non-stick cooking spray. Heat a large skillet over medium heat and cook pancetta, stirring until browned, about 10 minutes. Transfer the pancetta to a paper towel lined plate and discard drippings. Add onion and cook, stirring until the onion is golden and caramelised, about 15 minutes. Remove from heat.
Unroll pie crust and lay inside and up the edges of the prepared pie plate or dish. With a fork, poke holes in the bottom and partially bake crust for 10 minutes, then remove from oven.
Add the eggs, milk, salt and pepper into a large bowl, whisking to combine. Layer cooked onions over bottom of partially baked crust and top with pancetta pieces and cream cheese pieces. Pour egg mixture on top and add the grated cheese and parsley. Bake for 30 to 35 minutes, until eggs are set and edges are browned. Remove and let cool for 5 minutes before cutting into wedges.
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