I know, this is NOT a Puerto Rican inspired recipe, but bare with me. I made this Pancetta & Gruyere Quiche for Mother’s Day and it turned out amazingly delicious, so I thought I would share it with you here.
You could make it more Puerto Rican by replacing the Gruyere with a local sourced cheese – just a thought :o)
Ingredients:
- Butter, for the pan
- Flour, for the pan
- Short Crust Pie Dough (per your favorite recipe) or cheat like me and use 1 9-inch unroll-and-bake refrigerated pie crust
- vegetable oil for frying the pancetta
- 4 ounces pancetta, cut into small pieces
- 6 large eggs
- 1/2 cup mascarpone cheese
- 2 cups grated gruyere cheese
- 3 green onions, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions:
- Preheat the oven to 400F
- Butter and flour the bottom and sides of a 9-inch tart pan
- Gently press the pastry into the bottom and sides of the pan and trim the excess from the top.
- Prick the bottom of the pastry with a fork and bake for about 10 minutes
- Allow to cool for 10 – 15mins
- While the pastry is cooling, cook the pancetta on medium heat for around 5-7 minutes until the pancetta is browned. Drain on kitchen towel
- In a separate bowl beat the eggs and mix in the mascarpone cheese, green onion, pancetta and gruyere cheese. Season with salt and pepper
- Add the mixture to the pastry filled tart pan and cook for around 20 minutes. The quiche should be set and golden on top
- Allow to cool a little before removing from the pan
Serve and enjoy….
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