Vegetable and Pancetta Quiche with Potato Crust

I don’t make quiche often. Actually, this was my first time, if you want to call it a quiche. Instead of the standard butter soaked pastry crust, this quiche layers thin potato slices all along the bottom. I came up with such a neat-o idea in my barely waking hours. That’s usually when I have the best ideas. What recipes to make, things to write, lists to do. Too bad most of those good ideas fade away by the time I’m awake with my first sip of coffee.

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

I always keep a pad of paper and pen next to my bed and scribble notes that quickly haunt me. And good thing I did because this has just become one of my favorite recipes. Just like most of us days after Thanksgiving, I not only have a mountain worth of mashed potatoes left, but potatoes leftover too. I thought it would be neat to use one of my favorite kitchen tools, a mandoline, and thinly slice potato rings, thus forming a delicious (and gluten free) crust. I had some leftover rosemary that I picked from school (Yes, my campus has gorgeous rosemary bushes and I think I am the only one that knows about them) and sprinkled that all over the overlapping potato slices. I used the rest of the eggs, 1 zucchini, a handful of cherry tomatoes and salty pancetta that all helped clean out the fridge.

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

Needless to say, the experiment was spectacular. The potato crust that edged out of the tart dish became crispy and addictive. Not to mention, this was pretty healthy…right? There is no flour or butter and if you chose to make it vegetarian, just omit the pancetta. But honestly….why would you?

Method:

1) Begin heating oven to 400 degrees Fahrenheit. Whisk eggs and milk together and season with salt and pepper, set aside.

2) In a non stick skillet, cook pancetta in 1Tb olive oil until fully cooked and brown. When done, remove and reserve in a paper-towel lined bowl.

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

3) In the same pan, drain any excess oil that accumulated but save about 1Tb worth. Add zucchini, season lightly with salt and pepper and saute for2-3 minutes until zucchini begins to color but don’t cook through. It should still be snappy. When done, reserve to separate plate.

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

4) Using a mandoline on setting #3, carefully slice potatoes on the longer side or use a sharp knife to slice thin slices.

*My tip: be careful when using a mandoline, make sure it is secure and sturdy and when slicing with dominant hand, have hand flat so fingers are not curled under, risking cutting.

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

5) Using a tart dish , drizzle olive oil and use a paper towel to smear oil all over the bottom and sides. Place potato slices all along the bottom and sides, slightly overlapping and making sure all seams are closed. Sprinkle with rosemary and drizzle with olive oil and bake in oven for 10 minutes.

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

6) Remove potato crust from oven and lower to 350 degrees. Pour in whisked eggs first and then add sliced zucchini, pancetta and cherry tomatoes. Top with shredded cheese and bake for 30 minutes.
Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

Vegetable and Pancetta Quiche with Potato Crust

Ingredients

  • 2 small-medium white potato
  • 5 eggs + 1 Tb milk
  • 4 oz pancetta, chopped
  • 1 zucchini, sliced thin
  • 1/2 cup cherry tomatoes, cut in half
  • 1/2 cup shredded cheese
  • 1 Tb fresh rosemary, chopped
  • Olive oil for drizzling
  • Salt and pepper, to taste

Instructions

  1. Begin heating oven to 400 degrees Fahrenheit. Whisk eggs and milk together and season with salt and pepper, set aside.
  2. In a non stick skillet, cook pancetta in 1Tb olive oil until fully cooked and brown. When done, remove and reserve in a paper-towel lined bowl.
  3. In the same pan, drain any excess oil that accumulated but save about 1Tb worth. Add zucchini, season lightly with salt and pepper and saute for2-3 minutes until zucchini begins to color but don't cook through. It should still be snappy. When done, reserve to separate plate.
  4. Using a mandoline on setting #3, carefully slice potatoes on the longer side or use a sharp knife to slice thin slices.
  5. *My tip: be careful when using a mandoline, make sure it is secure and sturdy and when slicing with dominant hand, have hand flat so fingers are not curled under, risking cutting.
  6. Using a tart dish , drizzle olive oil and use a paper towel to smear oil all over the bottom and sides. Place potato slices all along the bottom and sides, slightly overlapping and making sure all seams are closed. Sprinkle with rosemary and drizzle of olive oil and bake in oven for 10 minutes.
  7. Remove potato crust from oven and lower to 350 degrees. Pour in whisked eggs first and then add sliced zucchini, pancetta and cherry tomatoes. Top with shredded cheese and bake for 30 minutes.
http://littleferrarokitchen.com/2012/11/vegetable-and-pancetta-quiche-with-potato-crust/

Vegetable and Pancetta Quiche with Potato Crust via LittleFerraroKitchen.com

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