Pancetta, Ricotta and Herb Quiche

This summer I mourned the idea of a rainy, dark winter season, and I guess the joke was on me with the 2 rainy days we have had all winter…  A couple of weeks ago, we were blessed with one of the rainy days and I took the opportunity to light some candles, play some great music and spend the day cooking.  There is something so great about a quiche, easy to make and great for breakfast, lunch or dinner in the days to come.

Pancetta, Ricotta and Herb Quiche

• 1 pie crust (I use Trader Joe’s pre-made crusts or feel free to make your own)
• 4 oz pancetta, chopped into small cubes (I also use Trader Joe’s chopped pancetta)
• 6 eggs
• 2/3 cups half and half
• 1/4 cup milk
• 1/2 cup grated parmigiano reggiano
• 1/4 cup chopped herbs (I used parsley, chives)
• 7 oz fresh ricotta
• 2 green onions
• 10-12 grape tomatoes

1. Preheat oven to 350 degrees.
2. Grease a quiche pan and roll out crust onto it. Bake crust for 10 minutes.
3. While crust is baking, cook pancetta in a small pan over medium heat for 5 minutes.
4. Whisk eggs, cream, milk, cheese and herbs together in a large bowl. Season with salt and pepper.
5. Remove crust from oven and crumble ricotta over it. Top with cooked pancetta and chopped herbs, then pour egg mixture over the top.
6. Half tomatoes and place them atop quiche, cut side up.
7. Bake for 45 minutes or until set and golden.
8. Let cool and drizzle with balsamic reduction* and a light salad. Enjoy!

*Trader Joe’s also makes a great pre-made balsamic reduction, but you can easily make your own by simmering balsamic vinegar on low for 5-10 minutes, until reduced.

Some of my other favorite quiche recipes can be found here, here and here.