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  • VENETO - Quiche bacon and vegetables

VENETO - Quiche bacon and vegetables

SKU:

Vegetable and Bacon Quiche

Total Time: 1 hour

Servings: 4–6

Preheat: 355°F

Ingredients

For the Crust:

  • 8 oz puff pastry

For the Filling:

  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 onion, chopped
  • 1 eggplant, diced
  • 1 Viaggio red roasted pepper, drained and diced
  • 3.5 oz Viaggio grated Parmesan cheese
  • 5 oz bacon, diced
  • 1 cup cream
  • 3 eggs
  • 2 tbsp Viaggio extra virgin olive oil
  • 1.5 oz butter
  • Salt and pepper, to taste
  • Nutmeg, to taste

Instructions

  1. Heat the olive oil in a large pan and sauté the chopped onion until golden. Add the diced carrot, zucchini, and eggplant. Cook for about 10 minutes, then stir in the diced roasted pepper. Season with salt and pepper and set aside.
  2. In a separate pan, melt the butter and cook the diced bacon for about 5 minutes until lightly crisp. Set aside.
  3. In a large bowl, whisk together the cream and eggs. Stir in the Parmesan, sautéed vegetables, cooked bacon, a pinch of nutmeg, and additional salt and pepper to taste.
  4. Preheat the oven to 355°F (180°C). Roll out the puff pastry and line it in a greased tart or pie pan. Prick the base with a fork. Pour in the filling and spread it evenly with a spatula. Fold any excess dough along the edges inward to create a border.
  5. Bake for 50 minutes, or until the filling is set and the top is golden brown.
  6. Let cool slightly before serving warm.


ENJOY!

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