Caramelized Onion Zucchini Pancetta Quiche Recipe

I just made this quiche that mixes crispy pancetta with these sweet caramelized onions and tender zucchini all swirled with a creamy egg custard in a flaky pie crust and even though i kinda fumbled a bit with the salt, it still turned out so rad that i had to share it with my crew.

I love how the caramelized onions, thinly sliced zucchinis, and crispy pancetta come together in my unbaked pie crust. I think the rich mix of eggs, heavy cream, and melted Gruyere cheese delivers protein and vitamins, while olive oil, salt, and pepper boost the flavor and make it truly satisfying.

Ingredients

• Pancetta is a protein rich, salty ingredient that gives a savory kick.
• Yellow onions brings natural sweetness and fiber; they help caramelize perfectly.
• Zucchini offer fresh texture, low calories, and a mild flavor to balance richness.
• Eggs bind the filling, offers protein and help make a tender custard.
• Heavy cream adds richness and creaminess, making the filling smooth and full bodied.
• Gruyere cheese melts well, adding nuttiness and a complex, tangy flavor to each bite.
• Olive oil is heart healthy and helps cook the onions and veggies evenly.

Ingredient Quantities

• 1 (9-inch) unbaked pie crust
• 4 oz pancetta, chopped
• 2 medium yellow onions, thinly sliced
• 2 small zucchinis, thinly sliced
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded Gruyere cheese
• 2 tbsp olive oil
• 1/2 tsp salt, plus more to taste
• 1/4 tsp ground black pepper
• 1/2 tsp dried thyme

How to Make this

1. Preheat your oven to 375°F and get your pie crust ready in a 9-inch pie dish.

2. Heat 2 tbsp olive oil in a large skillet over medium heat and add the chopped pancetta, cook until it’s crispy then set it aside.

3. In the same skillet, toss in the thinly sliced onions with 1/2 tsp salt and let them cook on low-medium heat, stirring often until they become soft and caramelized (about 10-12 minutes).

4. Add the thinly sliced zucchinis to the skillet and cook for another 3-4 minutes until they just begin to tenderize.

5. Spread the pancetta evenly over the bottom of the pie crust, then evenly layer the caramelized onions and zucchini on top.

6. In a mixing bowl, whisk together the 4 large eggs, 1 cup heavy cream, 1 cup shredded Gruyere cheese, 1/4 tsp ground black pepper, and 1/2 tsp dried thyme until everything is well combined.

7. Pour the egg mixture slowly over the fillings in the pie crust so everything is evenly covered.

8. Put the quiche in the oven and bake for about 30-35 minutes or until the custard is set and the top is nicely browned.

9. Remove the quiche from oven and let it sit for at least 10 minutes to cool slightly before slicing.

10. Serve warm and enjoy your delicious quiche with family or friends.

Equipment Needed

1. Oven to preheat and bake the quiche
2. 9-inch pie dish for the crust
3. Large skillet for frying the pancetta, onions and zucchini
4. Mixing bowl to whisk the eggs mixture
5. Whisk for beating the eggs, cream and seasonings
6. Chef’s knife and cutting board for chopping the pancetta and slicing veggies
7. Measuring cups and spoons for the ingredients like oil, salt and cream
8. Spatula for stirring the fillings in the skillet
9. Timer or clock to check the baking time
10. Cooling plate to let the quiche rest before serving

FAQ

• Q: Can I replace pancetta with another meat?
  
  A: Yeah, you sure can. Try swapping it out with turkey bacon if you want a leaner version, but it won’t taste exactly the same.
• Q: How do i prevent the crust from getting soggy?
  
  A: A good tip is to blind bake the crust for about 8-10 minutes before filling it with the quiche mix.
• Q: Can i make this recipe ahead of time?
  
  A: For sure! You can prep it up to a day ahead and just pop it in the oven when you’re ready to serve it.
• Q: What if i dont have Gruyere cheese?
  
  A: No worries. You can use Swiss cheese or even a mix of cheddar and mozzarella. The flavor will be a bit different, but still tasty.
• Q: Could i add other veggies besides zucchini?
  
  A: Definitely, feel free to throw in some spinach or bell peppers. Just keep in mind that it might change the overall texture and flavor a bit.

Caramelized Onion Zucchini Pancetta Quiche Recipe Substitutions and Variations

• Pancetta can easily be swapped for thick-cut bacon, giving a similar smoky flavor but sometimes a bit crispier texture.
• If you cant get your hands on yellow onions, try using red onions or even shallots for a slightly sweeter edge.
• You can replace the zucchini with yellow squash if you want a milder taste and similar crunch.
• Instead of heavy cream, use half-and-half or mix full-fat milk with a little melted butter to get that rich creaminess.
• If Gruyere is hard to find, Swiss cheese or even a mild cheddar works nicely in your quiche.

Pro Tips

1. When you fry up the pancetta, let it get really crispy then use what’s left in the pan to cook your onions and zucchini. It gives the whole quiche a richer flavor, but watch out for extra salt ’cause pancetta tends to be salty already.

2. Make sure you slowly cook the onions on low-medium heat so they really caramelize. If you stir them constantly and give it about 10-12 minutes, you’ll end up with a sweeter, deeper flavor instead of burnt bits.

3. When you pour the egg and cream mixture over the fillings, do it very slowly so that everything stays in nice layers in the crust. This helps the custard cook evenly across the whole quiche.

4. Let the quiche cool for at least 10 minutes once you take it out of the oven. I know it’s tempting to dig in right away, but letting it sit gives the custard time to set up making it easier to slice and not all runny.