Carbonara Quiche

I was never a quiche fan, frankly, until this morning.

Serves 8-10

1 refrigerated pie crust
6 large eggs
3/4 cup milk
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup pancetta, cubed
1 shallot, diced
1 cup grated parmesan cheese, divided
1/2 cup part-skim ricotta
Rosemary sprigs, to garnish (optional)

Preheat oven to 375 degrees. Unroll pie crust and press into a 9” pie pan or tart pan, crimping edges.

In a medium pan over medium high heat, cook pancetta until begins to crisp. Then, add shallot and sauté in pancetta and its grease until translucent.

Meanwhile, whisk eggs, milk, salt and pepper in a medium bowl.

Sprinkle shallot and pancetta mixture evenly over the pie crust. Then, sprinkle 1/2 cup parmesan cheese. Next, take a small spoon and dollop ricotta (I like to make 8 little teaspoons for each slice, plus one dollop in the center!). Carefully pour egg mixture over top. Sprinkle with remaining 1/2 cup parmesan.

Bake for 35-40 minutes total until center is just set. About 25 minutes into baking, if desired, add sprigs of rosemary to the center in a Christmas tree form.

Remove quiche from oven and allow to cool for 10 minutes between slicing and serving.