Who doesn’t like quiche? Even real men do! We tinkered Chef Edoardo Norton’s Spring quiche recipe from the Wall Street Journal, omitting asparagus, adding cubed prosciutto, bit of garlic, more mushrooms & Villa Gabriella Certified Organic, Extra Virgin Olive Oil. Time was tight so we used a pre-baked pie crust. Enjoy this quiche for brunch, lunch or an afternoon picnic. Serves 4-5 people.
- 4 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil
- 3 large eggs, room temperature
- 1 cups diced spring mushrooms
- ¼ cup sliced yellow onions
- ½ glove garlic minced
- ½ cup cubed pancetta or thick cut prosciutto
- ¾ cup sharp, cheddar cheese shredded
- 1/3 cup cream
- 1/3 cup milk, (we used nonfat)
- 1 9 inch prebaked pie crust shell
- Sea salt & fresh ground pepper
- Prebake pie crust shell according to directions, set aside to cool.
- Preheat oven to 375°F, heat 2 tablespoons of olive oil in a pan over medium heat.
- Add sliced mushrooms to pan, cook until moisture is released, approx. 6 minutes.
- Add cubed pancetta, minced garlic& onions to pan, sauté until golden do not overcook.
- Season with pepper, remove from pan & set aside.
- In a mixing bowl, beat cream, milk & eggs, season with pepper & a touch of sea salt.
- Sprinkle half the cheese in baked pie crust, distribute mushroom, pancetta & onion mixture evenly over crust.
- Add cream, milk & egg mixture over vegetables & pancetta, sprinkle remaining cheese evenly over the top.
- Bake until mixture sets & browns at the edges, approx. 20 minutes. Let quiche cool 10-15 minutes.
- Slice, serve & enjoy with refreshingly crisp Villa Graziella Toscano IGT Rosato rosé wine.