Roasted Tomato and Tre Stelle® Bocconcini Quiche
Regular bacon or prosciutto works equally good in this recipe.Prep Time:
25 minutes Ready In:
1 hour or less Serves:
Makes 4 – 6 servings
10 cherry tomatoes or grape tomatoes,cut in halves 1 tbsp | 15 mL olive oil 1 tsp | 5 mL balsamic vinegar 2 cloves garlic, peeled and cut into halves Quiche: 1 tsp | 5 mL olive oil 4 slices pancetta, finely chopped 3 spring onions, finely sliced 1 tsp | 5 mL smoked paprika 1 - 8” ready made pie crust; pricked with a fork, pre-baked and cooled (alternatively use a 9” tart pan with removable bottom) 4 eggs 1 cup | 250 mL homogenized milk 1 cup | 250 mL half and half cream pinch of salt 1 tsp | 5 mL ground white pepper 15 balls Tre Stelle® mini mini Bocconcini Cheese, drained and cut into halves 1/2 cup | 125 mL Tre Stelle® Grated Romano Cheese 2 tbsp | 30 mL toasted pine nuts for garnish (optional)
Preheat oven to 375ºF (190ºC). Place halved tomatoes, olive oil, balsamic vinegar and garlic in a glass baking dish or pie plate. Stir to combine and place in oven for 30 minutes or until tomato skins start to shrivel and show signs of browning. Quiche: Meanwhile in a medium skillet over medium-high heat, add olive oil, pancetta and spring onions. Sprinkle with smoked paprika; sauté until pancetta is crisp. Remove from skillet and drain on paper towels. In a large bowl beat together the eggs, milk and cream; season with salt and white pepper. Place pancetta/onion mixture and Bocconcini Cheese halves onto the prepared pie crust, sprinkle with one half of the Romano Cheese. Carefully pour the egg mixture and top with roasted tomatoes and remaining Romano Cheese. Bake for 50 minutes. Remove from oven and top with toasted pine nuts (optional) and serve.