Hello, welcome to Kelly’s Kitchen! Today we are making an easy, classic quiche with all the flavors of fresh summer produce and herbs. The star of the show is pesto, then we have fresh Roma tomatoes; with a combination of Italian cheeses, savory pancetta and caramelized onions. You can omit the pancetta to make this vegetarian quiche, if you prefer. No matter which way you go, this Summertime Quiche is great for breakfast, lunch, or dinner! Let’s get started!
The Summary
Today we are making a Savory Summertime Quiche
Be sure to find the shoppable key ingredients and equipment
Summertime Quiche
Summertime Quiche Ingredients
1 Prepared Pie Crust
4 oz. Cubed Pancetta
½ Yellow Onion, sliced thin
Kosher Salt
Olive Oil
6 Large Eggs
¾ cup Half & Half
1 ¼ cup Grated Mixed Italian Cheeses, like Provolone, Asiago, and Pecorino
⅓ cup Pesto
3 Roma Tomatoes, seeded and sliced
How To Make Summertime Quiche
Step 1
Preheat the oven to 350 degrees.
Blind bake the pie crust by placing the prepared dough in a pie dish. Lay a sheet of parchment on the dough in the pie dish and fill the parchment with dry beans or pie weights. Bake for 15 minutes. Remove from the oven and let the crust cool.
Step 2
With a drizzle of olive oil, sauté the onion slices with a pinch of kosher salt over medium-low heat until they are translucent and softened. Then add the Pancetta cubes to the onions and continue sautéing until the Pancetta is browned and the onions are caramelized, about 8 minutes. Remove from heat and let the mixture cool.
Step 3
Whisk together the eggs and the half & half and set aside.
Step 4
Create a base layer of the cheese mixture, lightly covering the bottom of the crust.
Step 5
Dollop teaspoon-size dollops of the pesto on top of the cheese. Then, spread the pancetta and onion mixture over the pesto dollops.
Top the Pancetta and onions with more of the grated cheese mixture.
Spread the sliced tomatoes over the cheese. Dollop more pesto over the tomatoes.
Step 6
Pour the egg and half & half mixture over the layers of filling.
Sprinkle the top with the remaining grated cheese.
Step 7
Place the unbaked quiche on a large sheet tray and slide into the oven. Bake for 45-55 minutes, until the center of the quiche is cooked through. If the crust browns too quickly during baking, cover the crust with foil. Remove from the oven and let cool for 10-15 minutes before slicing.
This Summertime Quiche is so full of fresh flavor and texture. It’s perfect for enjoying the fresh flavors of summer with the basil and the tomatoes. But since we can buy these ingredients year-round, it’s a great quiche anytime of year. So fresh and savory, it’s a delicious Italian-themed quiche! I hope you give this recipe a try, take care and be well! xo Kelly
Tips for Preparing Summertime Quiche
1. Instead of Pancetta, try cooked, diced chicken. Pesto, tomato, and chicken are a combination made in heaven.
2. To create a base layer of cheese, deli sliced provolone works really well to seal up the crust, preventing a soggy bottom.
3. To save time and effort, use store-bought pie crust and look for fresh pesto in the salad section of the supermarket.
4. Be sure to seed and remove the watery centers of the Roma tomatoes to keep the quiche from being soggy.
Key Ingredients and Equipment
Pyrex 9 ½-inch Pie Baking Dish | Ceramic Pie Weights | Nested Mixing Bowl Set | Angled Measuring Cup Set | Made In Nonstick Frying Pan | Silicone Spatula Set
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