| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 1 hr |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 1 hr |
| Yield: | 8 servings |
Ingredients
- One 9-inch frozen uncooked pie crust, thawed
- All-purpose flour, for dusting
- 1 tablespoon extra-virgin olive oil
- 4 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
- 2 medium zucchini, ends trimmed, halved lengthwise, cut into thirds and then 1/4-inch pieces
- 2 large shallots, chopped (1/2 to 2/3 cup)
- 1 large clove garlic, finely chopped
- 4 large eggs, at room temperature
- 1 cup heavy whipping cream
- 1 cup (4 ounces) coarsely grated fontina cheese
- 2 tablespoons chopped fresh basil
- 1 teaspoon Dijon mustard
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated or ground nutmeg
Instructions
- Place an oven rack in the center of the oven and preheat to 450 degrees F.
- Unroll the crust on a lightly floured work surface. Using floured fingertips, seal any tears in the dough. Sprinkle the dough very lightly with flour. Using the bottom paper to lift, turn the dough over into 9-inch-diameter ceramic or glass pie dish. Peel off the remaining sheet of paper. Trim the dough overhang to 3/4 inch. Fold the overhang under and form a smooth top edge. Crimp the edge decoratively. Pierce the bottom and sides of the crust all over with a fork. Chill the crust at least 10 minutes.
- Bake the crust until deep golden around the top edge and light golden on the bottom, about 10 minutes. Set aside to cool.
- Reduce the oven temperature to 375 degrees F.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the pancetta cook until brown and crisp. Using a slotted spoon, transfer to paper towels to drain and cool, reserving the pancetta drippings in the skillet.
- Add the zucchini, shallots and garlic to the skillet. Saute over medium heat until the zucchini is just barely tender, tossing occasionally, 5 to 6 minutes. Cool the zucchini slightly, about 10 minutes.
- In a medium bowl, whisk the eggs and cream. Add the cheese, basil, cooled pancetta, mustard, salt, pepper, nutmeg and cooled zucchini mixture. Whisk to blend. Pour the custard into the cooled pie crust.
- Bake the quiche until the sides are slightly puffed and brown and the center is set, 35 to 40 minutes. Cool on a rack 20 to 30 minutes, and then serve warm or let cool completely and serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 421 |
| Total Fat | 33 g |
| Saturated Fat | 15 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 160 mg |
| Sodium | 420 mg |
| Serving Size | 1 of 8 servings |
| Calories | 421 |
| Total Fat | 33 g |
| Saturated Fat | 15 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 160 mg |
| Sodium | 420 mg |
Reviews
I made this yesterday for dinner using a large zucchini from a friends garden. I only had a mozzarella/ cheddar mix of cheese and bacon, so that is what I used in place of the suggested ingredients. It was a delicious blend of ingredients and flavors that we loved. i look forward to making it again with the pancetta and the fontina cheese, just to compare. It is a great way to use up zucchini.
This is one tasty quiché!!! How has it only been reviewed by 6 people so far?!
It’s full of flavor and it will not leave you wanting. So satisfying!!
Other than using pink Himalayan salt, I didn’t change a thing. If you do that though, make sure to use just a slight bit less salt.
Some of my zucchini pieces ended up on the thinner side, but I’d say aim for her 1/4” or maybe a bit thicker since this gives it a nice bite that cuts through the salty deliciousness of the pancetta and cheese.
Beyond a doubt, my go-to quiché from here on out! Bravo bellísima ☺️
It’s full of flavor and it will not leave you wanting. So satisfying!!
Other than using pink Himalayan salt, I didn’t change a thing. If you do that though, make sure to use just a slight bit less salt.
Some of my zucchini pieces ended up on the thinner side, but I’d say aim for her 1/4” or maybe a bit thicker since this gives it a nice bite that cuts through the salty deliciousness of the pancetta and cheese.
Beyond a doubt, my go-to quiché from here on out! Bravo bellísima ☺️
I used a homemade salt and pepper crust and Giada’s recipe to cook my first pie. I entered the pie untasted/tested and won ‘Best Pie’ this 4th of July in my neighborhood pie contest. I had a small taste and it was awesome, Thanks!!!
I made this for football day and it was a touchdown!
This pie was amazing. I didn’t change a thing, even my picky eaters devoured it. Hands down five stars
This pie is simple yet very tasty. The only modification I made was to use bacon instead of pancetta because that is what I had in my fridge. I will experiment adding other ingredients to it next time, like mushroom and olives.
This is one of the tastiest “quiches” I’ve ever made. I made it for brunch this morning and the nice thing is that all I had to add to the meal was fruit. I followed the recipe to the letter and it was wonderful. I always have fresh nutmeg on hand so used that. My husband loved it and he normally doesn’t comment on food unless I ask him directly.
Made this last night for dinner and loved it! I use bacon instead of panchetta The written recipe says to cook the shallots, garlic and zucchini at the same time however I cooked the shallot and garlic first then added the zucchini and added s&p. This recipe is a keeper.