Roasted Vegetables and Pancetta Crustless Quiche
6
servings30
minutes50
minutesQuiche is so underrated! It is such a simple but hearty and delicious meal that can be prepared for any time of the day or for any occasion. Add your favorite vegetables and/or meats…. anything goes! We include a variety of roasted vegetables and eliminated a crust which makes it even easier and gluten-free!
Ingredients
2 Tbsp. of olive oil, divided
1 bunch of fresh asparagus, cut into 1″ pieces
1/2 large red pepper, slices (diced after roasted)
1/2 red onion, sliced (diced after roasted)
1 jalapeno, sliced
14 ounce package of diced pancetta
One 8 ounce package of sliced baby bella mushrooms
2 Tbsp. of fresh dill, chopped
8 large eggs
1/2 cup of creme fraiche *
3/4 cup of shredded fontina cheese, divided
1/2 cup of half & half
Kosher salt and fresh ground pepper to taste
Directions
- Preheat oven to 350 degrees.
- Spray baking sheet with cooking spray. Place asparagus, onion, red pepper and jalapeno on baking sheet and toss them with olive oil. Roast for 20 minutes or until tender, set aside.
- Heat 1 Tbsp. of olive oil in a medium size skillet, saute pancetta until browned, about 5 minutes. Remove to a paper towel lined plate.
- Saute mushrooms in same pan as pancetta (using the oil and flavor from pancetta.) Cook for4-5 minutes.
- Meanwhile, whisk eggs, creme fraiche, half & half, and dill in a large bowl. Mix in 1/2 the cheese. Season with salt and pepper.
- Spray pie dish with cooking spray, and add all the vegetables and pancetta to dish. Pour the egg mixture over vegetables and pancetta. Sprinkle remaining 1/2 cup of cheese on top.
- Bake for 45-50 minutes or until golden brown and center is set.
Tips and nutritional value
- 1. Creme fraiche makes this dish rich and creamy *
