Two quiche posts in one week! Eggs are cheap and delicious, so why not?
This recipe makes use of the amazing tomatoes that have flooded the markets here in San Francisco. In fact, it uses two kinds: sun-dried out of a jar (so good) and fresh-sliced to decorate the top. Oven-blistered tomato slices give it a rustic, crispy look… especially when paired with crispy pancetta. Speaking of the pancetta, I got some nitrate/nitrite-free pancetta on sale at Whole Foods but you could just as easily use high quality shaved ham or even ground pork. The fatty, salty pancetta worked perfectly, however.
By the way, lots of people seem to think quiche is a fancy French dish best served at a posh brunch, but it’s actually a medieval dish of Germanic origin! Thanks, Wikipedia. “Quiche” comes from the German word for cake, which is “kuchen”. So maybe quiche is more at home made in a cast-iron skillet like I did than a luxurious china pie dish. The taste of this sun-dried tomato quiche isn’t delicate all but rather incredibly meaty. The pork and rich, sun-dried tomatoes see to that.
This full-flavored quiche can be prepared ahead: make the tomato, zucchini and pancetta mixture the night before, then crack in your eggs and pop it in the oven in the morning.
- 5 eggs
- 1 zucchini
- 1 onion
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp coconut oil
- 2 small tomatoes, sliced
- 4 oz sundried tomatoes
- 1/4 lb pancetta, sliced
- Preheat oven to 350° F.
- Grease an 8-inch cast-iron skillet with 1 tsp coconut oil and set aside.
- Melt 1 tsp coconut oil in a medium skillet over medium heat. Whirl the onion and zucchini in a food processor until finely shredded, then cook in the skillet until soft and translucent, about 10 minutes.
- While the zucchini and onions soften, drain the oil from your sun-dried tomatoes if you're using oil-packed. Roughly chop and add to a medium mixing bowl.
- Pull the pancetta slices apart with your fingers into shreds, then add to the tomatoes.
- When the onions and zucchini are soft, add to the pancetta and tomatoes. Mix thoroughly and allow to cool to room temperature. Whisk in eggs, salt and pepper and pour into the cast-iron skillet. Top with the slices of the two small tomatoes.
- Cook in the preheated oven for 1 hour and 15 minutes or until firm.
- Serve warm.