Pancetta Quiche Lorraine

Pancetta Quiche Lorraine

  • Cooking Time 50min
  • Difficulty Level intermediate


Please note: Changing serving size does not affect cooking time and directions, which are written for the original serving size.


  1. Pre-heat conventional oven to 400° F.
  2. Line a 9 inch quiche dish with pastry. Trim excess pastry around the edges. Pierce bottom and sides of pastry with a fork. Bake for 3 minutes; remove from oven and pierce with a fork and return to oven to bake for an additional 5 minutes.
  3. Remove from oven and reduce oven temperature to 350° F.
  4. Sauté pancetta and onions in a skillet until browned. Drain well and sprinkle evenly in pastry shell.
  5. Top with 1/2 of the shredded cheese.
  6. Combine eggs, cream, salt, pepper and nutmeg and stir until well blended.
  7. Pour mixture into pastry shell and top with remaining cheese.
  8. Bake for 35 minutes or until set. Let stand for 10 minutes and serve warm.