Pancetta Parmesan And Pepper Quiches Recipes

Steps:

• Preheat oven to 350 degrees.
• Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
• Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
• Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
• Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
• Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Steps:

• 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.

Steps:

• In a skillet, heat oil over medium heat; add in pancetta and cook/stir until most of the fat has rendered and the pieces are browned, 6-10 minutes, depending on the thickness of your slices.
• Transfer with a slotted spoon and drain on paper towels.
• Drain off all but 1 tablespoon of the fat; add in the red bell pepper and a pinch of salt; cook/stir occasionally, until fragrant, soft, and browned around the edges, 8-10 minutes.
• Add in the jalapeno and continue cooking until all the peppers are completely tender, for another 2 minutes; let cool slightly.
• In another bowl, whisk the eggs and cream together, then stir in the cooked peppers, parmesan, cheddar, and cooked pancetta.
• Season with ½ teaspoon salt and cayenne.
• Preheat oven to 400°.
• Lightly grease the insides of two or three mini muffin pans.
• On a lightly floured surface, roll one sheet of pastry into a 10 x 18 inch rectangle.
• With a 3 inch pastry cutter, stamp out 18 rounds.
• Press the rounds into the muffin cups and fill each one completely with about 1 tablespoon filling.
• Repeat with second sheet of pastry and the remaining filling.
• Bake until the filling if puffed and golden and the crust is a rich golden brown, about 17-20 minutes.
• Let the quiches cool a few minutes for the best flavor; they should lift out of the muffin tin easily.
• OAMC-can freeze the unbaked quiches in the muffin tin until completely firm.
• Pop them out of the pan and put them in an airtight container or freezer bag.
• Freeze for up to 1 month; to cook, put the frozen quiches back into the muffin tin and bake at 400° for 20-25 minutes.

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• When you remove the tart case from the oven, take out the tomatoes, too.
• While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the tomatoes in a roasting tin, drizzle with a little olive oil and season. Roast for 25-30 mins until they start to shrink and darken, then remove and leave to cool.
• Dry-fry the pancetta until crisp and golden. Set aside on a plate lined with kitchen paper and leave to cool.
• Meanwhile, make the pastry. In a food processor, pulse the flour and 1/2 tsp salt a few times. Add the butter and whizz for about 20 secs until you have a fine crumb. While the processor is going, add 2-3 tbsp of ice-cold water and 1 egg yolk. Mix until a dough is just formed, but do not over-process. Remove the dough, press it into a lump, wrap in cling film and chill for at least 30 mins.
• Once rested, lightly dust the work surface with a little flour and roll out the dough to a very thin layer, about the thickness of a lasagne sheet. Line each tartlet tin with pastry by cutting a circle around a plate or bowl that's slightly larger than the tins. Press the pastry into the fluted edge, allow the excess to fall over the top edge, and run the rolling pin over the tops of the tins to trim the pastry. Re-roll the pastry off-cuts until you've lined all your tins, then put in the fridge again for 30 mins or until firm.
• Heat oven to 200C/180C fan/gas 6. Line the tart cases with baking parchment and baking beans, then bake for 10 mins. Remove the paper and beans, and bake for a further 5 mins until just turning lightly golden. As soon as the cases come out of the oven, brush them all over with egg white. This creates a seal to protect the pastry from becoming wet from the filling, and ensures a crisper pastry case.
• Scatter half the grated cheese and crumble the crispy pancetta into each tart case. Nestle in the roasted tomatoes, then top with the remaining cheese.
• In a jug, beat together the remaining eggs, the cream and some black pepper. Add the basil and beat again to combine. Put a baking tray in the oven to heat up, then put the quiches on the hot tray resting on the oven shelf and carefully pour the egg mix over the filling until the cases are full. Bake for 20-25 mins until golden and puffed up. Allow to cool, then chill in the fridge until ready to serve. Can be made up to a day ahead.