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Pancetta and Parmesan Torte Recipe

Pancetta and Parmesan Torte

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Average Rating:

Total Reviews: 117

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  • on August 01, 2012

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    I made this last night and it was good. I don't own a torte pan so I used a pie plate and I used bacon for pancetta and grated Parmesan for shredded Parmesan because I had those on hand. It was not salty like previous reviews have stated and I would probably make it again although I prefer the hashbrown quiche from Paula Deen (yes I know this is not a quiche recipe but is very similar.

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  • on December 28, 2011

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    It's very good, tastes kinda like a quiche Lorraine. I omitted the extra salt, and it probably could have been added to add flavor to the egg-cream filling. However, some ppl commented it was too salty. Indeed, the salt comes from the pancetta. basically, whenever you bite into some pancetta, it is a little too salty. I love this dish and might try to make it w proscuitto or bacon. Great lunch with a side salad (:

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  • on December 21, 2010

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    Have made this many times. It is great, will be adding this to my Christmas breakfast menu.

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  • on May 08, 2010

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    OK, I have a husband and three sons who all beleive that "real men don't eat quiche". So to test the theory that names are more meaningful than the ingredients, I made Giada's Pancetta and Parmesan Torte in a tart pan,not in a pie pan, and by calling it a torte, they thought that they were getting something really different. No references to quiche were made, no leftoevers, no comments negatively and lots and lots of compliments. I always make homemade pie crust, and will now prebake it somewhat before adding the liquid ingredients as recommended by one of the comments. So I'm keeping the name "Torte" and will never try to serve them a "quiche" ever again.

    Thanks, Giada, for a great dish with a wonderful name.

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  • on March 13, 2010

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    Excellent each time/full of flavor/ presents beautifully.
    Easy for new cooks.
    Suggest making pasty from scratch for a healthy crust; refrigerated pasty can be loaded with sodium and fat.

    Thank you.

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  • on August 21, 2009

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    Very easy to make, it was slightly salty but was superb! I don't mind a little bit of salt. This had rave reviews, I have already forwarded on to friends and will definitely make again!

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  • on August 05, 2009

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    EVERY TIME I HAVE MADE THIS TORTE NOT ONE PIECE HAS GONE TO WASTE IN A 3 MEMBER HOUSEHOLD

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  • on May 25, 2009

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    I made this for a ladies brunch yesterday. Only 2 pieces were eaten out of this and I was one. It was way too salty. I made this to exact recipe. I couldn't eat my piece. I ended up throwing the whole thing in the trash. I am glad this wasn't the only thing I made. I will try with different ingredients and not put in extra salt. I will add more egg and more cream as some reviews said.

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  • on April 09, 2009

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    I make this all the time when I am short of time and energy. With a simple salad this makes a great meal. It is simple and tastes great too!

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  • on November 24, 2008

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    I've made this torte several times. It's a great dish to bring along to a party and it disappears immediately.

    I always have fresh Parmesano Reggiano in the fridge. I recommend using this instead of pre-grated packaged parmesan if you can get it. It's fairly expensive, but it keeps for months if you don't grate it until you need it. If you don't have pancetta available, try substituting carmelized onions. It's delicious!

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