Ingredients
- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 1 teaspoon olive oil
- 4 ounces thinly sliced pancetta, chopped
- 2/3 cup whipping cream
- 1/2 cup whole milk
- 3 large eggs
- 3 tablespoons finely chopped fresh Italian parsley leaves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup shredded Parmesan
Directions
Position the rack on the bottom third of the oven and preheat the oven to 400 degrees F.
Press the crust into a 9-inch-diameter tart pan with a removable bottom. Trim the edges; set aside.
Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to paper towels and drain. Beat the cream, milk, eggs, parsley, salt, and pepper in a medium bowl to blend. Stir in the cheese and pancetta. Pour the cream mixture into the crust.
Bake the torte until the filling puffs and is golden brown on top, about 25 minutes. Let the torte cool for 15 minutes. Cut the torte into 12 thin wedges and serve.
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By bragor_2567678
Newark, OH
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.
By babyazn87
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 (:
By mimi1226
ST AUGUSTINE, FL
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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