recipe of the week, week 10: the best breakfast quiche you’ll ever eat.
this recipe is adapted from one of my go to weeknight cooking books weeknights with giada. all the recipes in this book are easy and usually ready in under an hour.
here is what you need to make it with my adaptations
1 9 inch refrigerated pie crust
6 large eggs (at room temp)
6 oz pancetta
4 oz marscarpone cheese (this is the money ticket)
2 cups sharp swiss cheese
a bunch of diced green onions
salt n peppa
* i’ve also made this with sausage or ham and swiss so delicious
how to do this.
preheat oven to 400 degrees
spray your pie dish, put in crust, prick a few holes
separate one of the eggs yolk from the white. brush the crust with the egg white
and toss in oven for about 10 minutes
let cool 10 minutes
in a skillet toss in the pancetta and brown just a bit
in a separate bowl whisk up the remaining 5 and a half eggs add shredded swiss and add the marscarpone and scallions and salt and pepper
then i scrape the skillet into the grease pancetta and all into the bowl whisk up good and pour into the pie crust
bake for about 20-25 minutes. keep an eye on it. i like to pull it out when it stops wobbling and the top is just a little browned.
let cool and set about 10-15 minutes before serving.