Recipe: Perfect Courgette and pancetta quiche

Courgette and pancetta quiche. This is the most perfect way to "camouflage" veggies onto my kids meals, and ultimately has become a family favourite. Try this Pancetta, courgette and Parmesan quiche recipe! We provide you only the best Pancetta, courgette and Parmesan quiche recipe here, we also have wide variety of healthy tips and recipes to try.

Really tasty #onerecipeonetree #pastry #eggs #lunch #dinner #buffet. First, some preparation for the gluten free quiche filling. Dice the red onion and cook in a small saucepan over a low heat in a knob of butter. You can have Courgette and pancetta quiche using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Courgette and pancetta quiche

1. It's 400 g of shortcrust pastry.
2. Prepare 5 of eggs.
3. Prepare 100 g of grated cheddar.
4. You need 100 g of grated Red Leicester.
5. It's 75 g of pancetta lardons.
6. It's 1 of onion (diced).
7. Prepare 1 tsp of mixed herbs.
8. You need 1/2 of courgette.

Cook gently and slowly so the onion develops a caramelised flavour. Roll out the pastry on a lightly floured work surface then transfer to the prepared tart tin and gently press into the base and sides. Trim any excess pastry and pinch the edges. Brush the pastry case with the mustard.

Courgette and pancetta quiche step by step

1. Place pastry in a flan tin cover with greaseproof paper and fill with baking beads. Blind bake at 190 for 10 minutes.
2. Meanwhile in a pan add a little oil and fry onion, bacon and courgette until soft and golden add mixed herbs and stir well.
3. Once pastry case is ready remove paper and baking beads. Spread bacon and courgette mixture evenly in the pastry then sprinkle with half of each cheese.
4. In a jug beat eggs lightly and season well with salt and pepper. Pour over the pastry case then add the rest of the cheese on top.
5. Place in the oven at 190 for 30 - 40 minutes until risen a little and golden brown on top.

When done, remove and reserve in a paper-towel lined bowl. In a skillet, soften the onion in the oil. Pour into a bowl and let cool. 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.