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Vegetable and Pancetta Quiche with Potato Crust on LittleFerraroKitchen.com #GlutenFree
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Vegetable and Pancetta Quiche with Potato Crust

Author: Samantha Ferraro


  • 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


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