Broccoli, Pancetta & Pecorino Cheese Crustless Quiche Tarifi

Malzemeler

• 4 Tablespoons Olive Oil, Divided, 1/3 Cup Finely Ground, Dried Breadcrumbs, 1 Small Onion, Finely Chopped, 4 Ounces Finely Chopped Pancetta or Bacon, 1 Medium Head Broccoli, Cut Into Florets, 2 Tablespoons Finely Chopped Both Basil & Parsley, 8 Ounces Grated Caciotta Cheese (See Notes Above), 3 Ounces Grated Pecorino Romano Cheese, 5 Large Eggs, 1 1/2 Cups Heavy Cream, 1 Cup Whole Milk, Salt & Pepper

Hazırlanışı

1. Preheat oven to 375 degrees F. Use 2 tablespoons of the olive oil to grease a 9 inch springform pan, then sprinkle the breadcrumbs over the bottom and sides. Blanch the broccoli florets in lightly salted boiling water until tender, drain and set aside. In a frying pan, heat the remaining 2 tablespoons of oil over medium heat, then cook the onions and pancetta together until the onions are tender and both the onions and pancetta are lightly browned, about 5 minutes. Use a slotted spoon to remove the onions and pancetta and sprinkle over the bottom of the springform pan. Break up the broccoli with your fingers, and distribute it evenly over the onions and pancetta along with the chopped herbs. Sprinkle the Caciotta cheese over the broccoli. In a bowl, beat together the eggs, cream, milk, Pecorino Romano cheese, salt and pepper. Pour the egg mixture carefully over the vegetables and cheese, then bake until the center is set and the quiche is lightly browned, about 25 to 30 minutes. Cool for 15 minutes before slicing and serving.

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