Vegetable and Bacon Quiche with Grana Padano

Quiche with Vegetables and Bacon

Category: Savory Pies
Servings: 8

This delicious and hearty Quiche with Vegetables and Bacon is a delightful combination of fresh seasonal vegetables, rich creamy texture, and savory smoky bacon. Perfect for lunch, dinner, or a light brunch, this recipe brings a touch of indulgence without being overly heavy. The beauty of this dish lies in the variety of textures—from the crispy, flaky pastry to the tender, caramelized vegetables, and the rich, creamy egg custard. It’s a guaranteed crowd-pleaser that can be prepared ahead of time, making it a great choice for a busy weeknight or a special gathering.

Ingredients

Instructions

1. Prepare the Pastry
   Begin by preparing the shortcrust pastry (pasta brisé). If you’re making it from scratch, follow the steps in your favorite recipe, or you can also use store-bought pastry to save time. Once ready, let it rest in the refrigerator for about 15 minutes to chill before rolling it out.

2. Prepare the Vegetables
   While the dough is chilling, wash and peel the vegetables as needed. Dice the carrot, zucchini, eggplant, and bell peppers into small cubes. Thinly slice the leek and spring onion.

3. Cook the Vegetables and Bacon
   Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the leek and spring onion, cooking them gently until they soften and become translucent. Add the diced carrot, zucchini, eggplant, and bell peppers to the pan. Stir frequently to avoid burning. Cook until the vegetables are tender and slightly caramelized, which should take about 10 minutes.

   In a separate skillet, melt the butter and sauté the smoked bacon (pancetta) until crispy and golden. Once the bacon is ready, remove it from the heat and set it aside to cool.

4. Prepare the Quiche Filling
   In a large mixing bowl, whisk together the three eggs and the fresh liquid cream (panna fresca) until smooth and well combined. Add a pinch of salt, freshly ground black pepper, and freshly grated nutmeg to taste. Stir in the cooked vegetables and bacon. You can also add the grated Grana Padano cheese at this stage for extra flavor and creaminess. Mix everything thoroughly to ensure an even distribution of the ingredients.

5. Assemble the Quiche
   Preheat your oven to 180°C (350°F).
   Take the chilled pastry dough out of the fridge and roll it out on a lightly floured surface until it’s thin and large enough to line your tart tin or pie dish. Gently transfer the rolled dough into the tin, ensuring it covers the bottom and sides completely. Press down around the edges to eliminate any air pockets.
   Using a fork, prick the bottom of the pastry to prevent it from puffing up during baking. This will help the quiche bake evenly.

6. Bake the Quiche
   Pour the vegetable and bacon mixture into the prepared pastry shell, spreading it out evenly. Place the quiche into the preheated oven and bake for about 50 minutes, or until the quiche is golden brown on top and firm to the touch. The edges should be slightly crisp, and the filling should be set.

7. Serving
   Once baked, remove the quiche from the oven and allow it to cool for 5-10 minutes before serving. This will help the filling set properly and make it easier to slice. Serve the quiche warm or at room temperature for the best flavor.

Tip: This quiche is even more delicious the next day! You can also customize the vegetables to match what’s in season or use any leftovers you have in the fridge.

Nutritional Information (Approximate)

This Quiche with Vegetables and Bacon is not only rich in flavor but also provides a balanced mix of protein and healthy fats from the bacon and eggs, while the vegetables bring in necessary vitamins and fiber. Enjoy it with a fresh salad for a complete meal or serve it as an appetizer at your next gathering!