| Level: | Easy |
| Total: | 1 hr 3 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 33 min |
| Yield: | 6 servings |
Ingredients
- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 1 teaspoon olive oil
- 4 ounces thinly sliced pancetta, chopped
- 2/3 cup whipping cream
- 1/2 cup whole milk
- 3 large eggs
- 3 tablespoons finely chopped fresh Italian parsley leaves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup shredded Parmesan
Instructions
- Position the rack on the bottom third of the oven and preheat the oven to 400 degrees F.
- Press the crust into a 9-inch-diameter tart pan with a removable bottom. Trim the edges; set aside.
- Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to paper towels and drain. Beat the cream, milk, eggs, parsley, salt, and pepper in a medium bowl to blend. Stir in the cheese and pancetta. Pour the cream mixture into the crust.
- Bake the torte until the filling puffs and is golden brown on top, about 25 minutes. Let the torte cool for 15 minutes. Cut the torte into 12 thin wedges and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 447 |
| Total Fat | 34 g |
| Saturated Fat | 15 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 148 mg |
| Sodium | 563 mg |
Reviews
Tastes great. I made the mistake of forgetting to spray my pan. Much of the crust’s edges got left behind when I removed the bottom.
Amazing and honestly… even better the next day.
This has been my go-to brunch item for years now. It comes out perfectly every time.
A delicious quiche. I served it with a spinach salad last night for a light dinner. It would be great for brunch too.
We loved this dish. I didn’t have Pancetta on hand and instead substituted it with the prosciutto that I’d planned to use in another recipe. Left out the salt completely. Along with a slice of cold cantaloupe, this made an easy, wonderful supper. (But not for those on a diet, that’s for sure.) Will definitely make it again, and try it with Pancetta next time just to compare the two.
One of my family’s favorite! Quick and easy! I do not use pancetta….instead I sauté some sliced mushrooms and chopped green onions….when I have asiago cheese I use that for half of the cheese called for in the recipe. Also, I use extra large eggs. This is a great versatile recipe!
I made this last night and it was good. I don’t own a torte pan so I used a pie plate and I used bacon for pancetta and grated Parmesan for shredded Parmesan because I had those on hand. It was not salty like previous reviews have stated and I would probably make it again although I prefer the hashbrown quiche from Paula Deen (yes I know this is not a quiche recipe but is very similar.
It’s very good, tastes kinda like a quiche Lorraine. I omitted the extra salt, and it probably could have been added to add flavor to the egg-cream filling. However, some ppl commented it was too salty. Indeed, the salt comes from the pancetta. basically, whenever you bite into some pancetta, it is a little too salty. I love this dish and might try to make it w proscuitto or bacon. Great lunch with a side salad (:
Have made this many times. It is great, will be adding this to my Christmas breakfast menu.
OK, I have a husband and three sons who all beleive that “real men don’t eat quiche”. So to test the theory that names are more meaningful than the ingredients, I made Giada’s Pancetta and Parmesan Torte in a tart pan,not in a pie pan, and by calling it a torte, they thought that they were getting something really different. No references to quiche were made, no leftoevers, no comments negatively and lots and lots of compliments. I always make homemade pie crust, and will now prebake it somewhat before adding the liquid ingredients as recommended by one of the comments. So I’m keeping the name “Torte” and will never try to serve them a “quiche” ever again.
Thanks, Giada, for a great dish with a wonderful name.