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Courgette, pancetta and Gruyere quiche recipe

Courgette, pancetta and Gruyere quiche recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Meat pie
  • Pork pie

Transform a simple quiche into something amazing just by grating the courgettes. This is the most perfect way to "camouflage" veggies onto my kids meals, and ultimately has become a family favourite.

County Dublin, Ireland

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IngredientsServes: 8

  • 1 sheet shortcrust pastry
  • 1 tablespoon mustard
  • 1 egg, lightly beaten
  • 100ml single cream
  • 1 large courgette, peeled and grated
  • 200g Gruyere cheese, grated
  • salt and pepper to taste
  • 1 pinch ground nutmeg
  • 200g pancetta, sliced

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat the oven to 180 C / Gas 4. Grease and lightly dust with flour a 23cm quiche dish or tart tin.
  2. Roll out the pastry on a lightly floured work surface then transfer to the prepared tart tin and gently press into the base and sides. Trim any excess pastry and pinch the edges. Brush the pastry case with the mustard.
  3. In a bowl, mix the beaten egg and single cream. Add grated courgette, grated cheese reserving a tablespoon of cheese for later, then season with salt, pepper and nutmeg.
  4. Chop half of the pancetta slices and arrange the remaining slices over pastry case. Pour courgette mixture into case and even it out. Sprinkle with chopped pancetta and the rest of the grated cheese.
  5. Bake in preheated oven for 30 minutes, or until centre is set and is slightly golden. Remove from the oven and serve warm, or allow to cool before serving.

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Isa’s Crustless Quiche (Master Recipe)

  • 3 eggs
  • 1 1/2 cups milk
  • 3/4 cup all-purpose flour
  • pinch salt
  • black pepper to taste
  • 1 cup cheese of your choice (cheddar, swiss, gruyère, blue cheese)
  • 1 to 1 1/2 cups diced vegetables or other add-in of choice (mushrooms, pepper, onion, ham)

Mise en place – begin by getting organized. Read through the entire recipe before beginning. Measure out all of your ingredients. This recipe is endlessly adaptable – use your favourite cheese and add-ins of your choice!

Preheat oven to 350°F. Grease a 9-inch quiche, pie plate or baking pan.

In a large bowl, beat the eggs lightly with a whisk, ensuring that the yolks and whites are well combined. Add the milk and whisk well to combine. Whisk in the salt and pepper, and then the flour (a little at a time), until no lumps remain.

Stir in the cheese, diced vegetables and/or other add-ins.

Pour into prepared pan and bake for 40-45 minutes. The quiche is done when golden on the edges (and slightly golden on top), firm, and the centre is set/not wet. The quiche will rise a little during baking, and the settle a little as it cools.

Allow to cool for about 5 minutes and serve warm.

Cooking guidelines

Butter has to be divided into 5 tablespoons and 3 tablespoons. It has to be cut into cubes and the small portion must be frozen. Te remaining part should be refrigerated for 30 minutes.

Baking powder, salt and flour have to be place inside a big Ziploc bag and it should be frozen for 30 minutes. .

The flour mixture should be pulsed in the processor to mix well.

Refrigerated butter has to be added and processed for 20 seconds.

Frozen butter has to be added and pulsed and you can stop when pea-size pieces are found.

Then the cream must be added and pulsed 6 times. (The dough must hold its shape when you press using fingers)

The dough needs to be placed in bag and kneaded a couple of times. Then, it should be shaped into a disk and refrigerated for at least 60 minutes at least (You can leave up to 24 hours)

The dough must be rolled into a disc big enough for lining the tart pan and the dough should be folded into quarters over a rolling pin for the purpose of transferring to pan.

The plastic must be used to cover and it has to be refrigerated for 60 minutes.

Oven should be preheated to 425 Degrees Fahrenheit and the pan needs to be lined with parchment paper.

The weights should be sued to fill with ad it should be bake for 20 minutes.

For making the filling, nutmeg, pepper, salt, cream, milk and eggs should be whisked.

Partially baked crust must be taken out from the pan and everything including weight and paper should also be removed.

The oven temperature has to be reduced 350 Degrees Fahrenheit.

Bacon and grated cheese must be sprinkled over the crust and you need to reserve some cheese.

Egg mixture has to be poured in and then remaining cheese has to be sprinkled before baking for 35 minutes.

How to make a Quiche with Morel Mushrooms

To get started, you’ll need to gather all your Morel Quiche ingredients including a pie crust.

You can use any pie crust that you like.

If you are gluten-free or grain-free, you’ll want to use my Paleo Pie Crust recipe. It turns out perfect every time and tastes amazing.

That being said if you’re overwhelmed by spring and all the chaos it brings with it, like daily hikes foraging for Morel Mushrooms like me. Then by all means, don’t feel guilty about using a pre-made crust, I’m personally a fan of both the pie dough and the pie crusts from Aldi.

BUT Wait… If you are keto/low carb (or don’t want the hassle of a crust) feel free to omit it all together and just make this into a morel asparagus frittata instead!

The pie crust will need to be par-baked & cooled prior to making the quiche. I suggest using parchment paper and pie weights to keep the bottom flat and evenly cooked.

It’s also a good idea to use a pie crust protector, if you have one so your edges don’t get too dark.

While your are baking/cooling your pie crust you can give your morel mushrooms, onions and asparagus a sauté. I always suggest using a lightly cooked vegetable, not raw for the best quiche.

I can’t resist but to tell you how much I sincerely am loving my new Ninja Foodi NeverStick Skillets. You know I love my cast iron, stainless steel and carbon steel cookware but sometimes a non-stick pan is best!

Next you’ll want to combine your eggs, cream, salt and pepper then whisk it, whisk it real good.

Then add everything to your baked/cooled pie crust and bake at 350 for about 45 minutes.

Waiting is the hardest part of making a quiche. I find myself staring into the oven, just waiting for it to be done! You too??

These pictures are making my mouth water and I literally just finished eating a piece of Morel Asparagus Quiche 5 minutes ago!

I prefer to enjoy my Mushroom Quiche at room temperature, not right out of the oven. And I just eat it with my hands and don’t bother with a fork, but hey that’s just me. So much for a morel mushroom quiche seeming fancy, right??

Tips for the Best Spring Quiche

  • Fresh or Frozen Asparagus will work interchangeably in this easy quiche recipe, but I wouldn’t recommend canned.
  • Morel Mushrooms can be Fresh, frozen, freeze-dried or dried/dehydrated. The versatility of make this quiche recipe suitable for everyone to make, even if you don’t forage for wild edibles yourself or morels are out of season. You can also ditch the morels completely and use any other of your favorite mushroom varieties.
  • Gruyere pairs deliciously with morels and asparagus in this spring quiche recipe, but if you’d like to use a different cheese I suggest Swiss or gouda.
  • If you have access to Ramps, they would be awesome used in place of the green onions. But be cautions, they can be very strong flavored so I would only put in one chopped ramp for the whole dish.
  • Quiche can be refrigerated for up to 5 days and reheated as desired. For longer storage (up to 3 months) you can tightly wrap and freeze your prepared quiche or individual slices to enjoy at a later time. I have made 4 of these Morel Asparagus Gruyere Quiches for the freezer so that I can enjoy them for breakfast for months to come!

I hope you enjoy this Recipe. Please share this recipe on social media and/or pin it for later on Pinterest.

If you like this Morel Asparagus Quiche recipe try these Wild Mushroom Recipes Next:

Recipe Summary

  • 1 tablespoon butter
  • 3 shallots, minced
  • 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
  • Coarse salt and ground pepper
  • 8 ounces Gruyere cheese, grated (about 2 cups)
  • 1 recipe Basic Pie Dough for Spinach and Gruyere Quiches, fitted into two 9-inch pie plates
  • 8 large eggs
  • 3 cups half-and-half
  • 1/8 teaspoon ground nutmeg

Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.

Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.

In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.

Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.

Smoky Pancetta Quiche

This Smoky Pancetta Quiche is the perfect for weekend brunch, lunch or even breakfast for dinner. Crisp pancetta is baked with fresh arugula and buttery mushrooms in a cheesy egg custard that will have you swooning at first bite!

Disclosure: This post may contain affiliate links to products I trust and adore in my kitchen. Thank you for supporting Cooking In Stilettos.

As we are in the midst of #BaconMonth, you know I had to bring you something that was perfect for brunch, right? This Smoky Pancetta Quiche is so easy to whip up and I promise that one bite of this lovely will have you whipping this up for many a weekend brunch or when you have that breakfast for dinner urge.

Inspired by a classic Giada recipe, I took the recipe’s advice and went with a store bought crust. Crust and I are not friends, as many know from the Apple Cheddar Pie debacle and my last quiche attempt so I’ve come to terms that perhaps, homemade crust and I will be on speaking terms but for now, I’m not going to feel one iota of guilt for going with the store bought.

I have to say – while I loved my Chile Relleno quiche, this Smoky Pancetta Quiche kicked that one out of the park. While I knew that bacon (or in my case pancetta) had to be at the forefront for #BaconMonth, I improvised and looked into the fridge to see what else I had available to play. Some fresh sauteed mushrooms, crisp shallots, a bit of smoked mozzarella and, in lieu of spinach, and some peppery arugula melded together perfectly. The creamy custard was accented by just a touch of cheese and this quiche had people asking for seconds. This, my friends is a winner of a brunch (or dinner).

Know someone that turns their nose up at the mere mention of the word “Quiche”? Call it a pie, a tart or even a “bake” because I guarantee that while the saying “real men don’t eat quiche” is often joked about, I can assure you that with one bite of this creation, men will be singing your praises and your mother-in-law will think you are a domestic goddess. When asked what they are enjoying, my suggestion is to just say “Oh – I just whipped this up from a few things I had in the fridge” and add this Smoky Pancetta Quiche to your recipe tried and true file.

Gather your ingredients

Make sure to really butter and flour your tart pan well

Let’s crisp up the key ingredient – my favorite – pancetta

Browning the mushrooms in butter – yes please!

Look how that bunch of arugula quickly wilts down

Yes, I know – lots of filling

Adding the custard

Let me get you a slice

Aly M. Cleary | Inspired by Giada de Laurentiis

This Smoky Pancetta Quiche is the perfect for weekend brunch, lunch or even breakfast for dinner. Crisp pancetta is baked with fresh arugula and buttery mushrooms in a cheesy egg custard that will have you swooning at first bite!

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  • 2 Tablespoons softened butter, divided
  • 4 Tablespoons grated Parmesan cheese, divided
  • 1/4 Cup minced shallots
  • 1/4 Cup dry white wine
  • 4 Eggland's Best Eggs (large)
  • 2 Cups half & half
  • 1/2 Teaspoon fine sea salt
  • 1/4 Teaspoon pepper
  • 2 Tablespoons chopped parsley
  • 4 Ounces diced cooked Linguica sausage*
  • 1/2 Cup cooked Maine lobster coarsely chopped
  • 1 Cup shredded Gruyere cheese
  • 1/2 Cup frozen corn, thawed and drained well

Preheat oven to 350 degrees F.

Brush deep dish pie plate with one tablespoon butter and sprinkle evenly with two tablespoons Parmesan cheese.

In small skillet heat one tablespoon butter over medium high heat, add shallots and cook, stirring for one minute.

Add wine and cook one minute or until most of the liquid is cooked away, remove from heat and let cool.

Whisk Eggland's Best eggs and half & half in large bowl.

Stir in shallot mixture, salt, pepper, and parsley.

Spread Linguica sausage, corn, lobster and Gruyere cheese in pie plate.

Pour Eggland's Best egg mixture over filling.

Sprinkle top with remaining Parmesan cheese.

Bake until quiche is just set in center, about 40-50 minutes.

Serve warm or at room temperature.

Note: *Chourico, Chorizo or Kielbasa can be substituted if Linguica is unavailable.

Courgette, pancetta and Gruyere quiche recipe - Recipes

The ideal eggs for this quiche are fresh ones coming from the backyards of urban homesteaders. If you don't have backyard chickens, you can find fresh eggs at many farmers markets. Fresh eggs have yolks that are deeper in color and firmer whites, which gives this quiche its beautiful color and custard texture. The basic recipe is easy to adapt to whatever you have on hand, like spring asparagus in place of the broccoli, or cheddar cheese or Monterey jack in place of the Gruyère.

Pastry for a 9-inch pie crust, homemade or store-bought (for homemade, see accompanying Standard Pie Dough recipe)

3/4 cup chopped yellow onions or scallions

4 strips high-quality, thick-cut bacon, such as applewood-smoked, fried crisp and chopped

1 cup broccoli, steamed to the tender-crisp stage

1 1/2 cups cubed Gruyère cheese

2 cups milk or light cream

1 teaspoon chopped fresh thyme

Salt and freshly ground black pepper

Preheat oven to 375 degrees.

Line a 9-inch pie plate with the pastry and prick the bottom with a fork to prevent bubbling. Bake for 5 minutes, then remove from oven.

Melt the butter in a medium skillet and sauté the onions until soft and translucent, about 10 minutes. Spread the onions over the bottom of the pie shell. Layer the chopped bacon over the onions, then top with broccoli and layer the cheese on top.

Whisk the eggs in a bowl with the milk, thyme and salt and pepper to taste. Pour over the cheese. Bake for 35-40 minutes, or until a knife inserted into the center comes out clean. Let cool slightly before serving.