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A slice of Pea, Cheddar and Crispy Pancetta Crustless Quiche topped with thin avocado slices with a spinach side salad and a blueberry muffin on a large plate
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5 from 1 vote

Pea, Cheddar & Pancetta Crustless Quiche

Pea, Cheddar & Crispy Pancetta Crustless Quiche - a delightfully light quiche recipe with the perfect balance of savory flavors. An easy to make dish for breakfast, brunch or dinner.
Prep Time10 minutes
Cook Time1 hour
Servings: 1 crustless quiche

Ingredients

  • 1 tablespoon butter plus 1 tablespoon more for buttering the pan
  • 1 cup chopped onions
  • 2 cloves garlic minced
  • 4 ounces sliced pancetta
  • 6 eggs
  • 3/4 cup half and half or heavy cream
  • 1 cup frozen peas thawed
  • 1 cup shredded sharp cheddar cheese
  • 1/2 teaspoon chopped fresh mint leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • slices a few of avocado and mint for garnish optional

Instructions

  • Preheat oven to 375 degrees F. Use 1 tablespoon of butter to grease the pan and set aside.
  • Heat a skillet on medium high heat. Melt the butter in the pan.
  • Add the chopped onions and cook, stirring occasionally until tender, about 5 minutes.
  • Add the garlic and cook for 1 minute more.
  • Pour the onions and garlic into a large mixing bowl and set aside.
  • Return the skillet back the the stove and reheat again on medium heat. In batches, add the pancetta and cook until browned and crisp, about 5 minutes per side.
  • Remove to a paper-towel-lined plate and let drain briefly. Crumble when cool.
  • Crack open 6 eggs into the mixing bowl.
  • Add in the half and half or cream and whisk together.
  • Stir in the peas, cheese, crumbled pancetta, chopped mint, salt and pepper.
  • Pour into buttered pie dish and place on a large baking sheet.
  • Bake until the quiche is puffed and golden brown, about 1 hour.
  • Granish with slices of avocado and mint, if desired.