Artichoke and Pancetta Quiche Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
• STEP 2.In a skillet, cook the pancetta until crispy. Remove from the skillet and set aside.
• STEP 3.In a bowl, whisk together eggs, milk, salt, and pepper.
• STEP 4.Place the artichoke hearts, cooked pancetta, and shredded cheese in the greased pie dish.
• STEP 5.Pour the egg mixture over the ingredients in the pie dish.
• STEP 6.Bake for 35-40 minutes, or until the quiche is set and golden brown on top.
• STEP 7.Allow the quiche to cool for a few minutes before slicing and serving.

Cooking Tips

• You can use store-bought pie crust for convenience, or make your own from scratch.
• Feel free to add other ingredients to the quiche, such as spinach, mushrooms, or sun-dried tomatoes.
• For a vegetarian version, omit the pancetta and add more vegetables.

Storage and Serving

• Leftover quiche can be stored in the refrigerator for up to 3 days.
• To reheat, place the quiche in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the reheated quiche with a side salad or fresh fruit.