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Pasture-Grazed Cheddar Cheese and
Pancetta Pie with Seasonal Vegetables
Makes 6 Servings
Ingredients
* FOR THE CHEDDAR CRUST:
*1 1/4 cups flour
*1/4 teaspoon salt
*1/4 teaspoon white pepper
*1/3 cup sweet softened butter (5-6 tablespoons)
*1 cup (4 ounces) Sargento Limited Edition Shredded Pasture-Grazed Cheddar Cheese
*4-5 tablespoons cold water (approximately)
* FOR THE FILLING:
*2 tablespoons olive oil
*1 small red onion, chopped
*1 small white onion, chopped
*1 leek, green top removed, white part cleaned, sliced and chopped
*1 cup (4 ounces) Sargento Limited Edition Shredded Pasture-Grazed Cheddar Cheese, divided
*3/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
*1/2 cup thinly sliced fresh basil
*3 tablespoons chopped fresh oregano
*8-10 slices of pancetta or bacon, fried crisp and crumbled
*2-3 portobello mushrooms, chopped
*1 small zucchini, cut into small rounds
*1 small yellow squash, cut into small rounds
*4 large eggs
*1 cup half and half
*1/4 to 1/2 teaspoon salt
*1/4 to 1/2 teaspoon white ground pepper
Instructions
1To prepare the crust, in a mixing bowl mix and sift together flour, salt and pepper. To the flour mixture, add the butter and cheese and with your fingers rapidly work the ingredients until the mixture becomes almost crumb-like. Don't handle pastry dough any more than necessary.
2A tablespoon at a time, sprinkle the water over the flour mixture and work it in with a fork, using enough water so pastry holds and can be pressed gently into a ball. Wrap in parchment or waxed paper and chill 2 hours or overnight.
3When ready to use, let dough sit at room temperature for 15-20 minutes. Roll the dough out 2-3 inches larger than an 8- or 9-inch pie pan. Then fit it loosely but firmly into pan. Crimp or flute the edges with a fork. Prick the bottom dough all over with a fork and partially bake the shell for 10-12 minutes at 400F degrees. (Can be made a day ahead, covered and stored.) See Notes.
4While crust cools, prepare filling for pie: Place 2 tablespoons of olive oil in a skillet on low heat and add chopped red onion, white onion and leek. Saute 5 minutes to soften. Remove from heat and set aside.
5Sprinkle 3/4 cup cheese on bottom of cooled pie crust. Add onion mixture. Top with thinly sliced sun-dried tomatoes, chopped basil and oregano. Add crispy crumbled pancetta or bacon, followed by chopped portobello mushrooms. Arrange zucchini and squash rounds in circles to cover top of pie.
6Whisk eggs, half and half, salt and white pepper together. Pour mixture into pie and sprinkle top with remaining 1/4 cup cheese.
7Bake at 400F degrees for 20 minutes, check rim of pie and add foil collar to prevent rim from burning. Bake 20-25 minutes more until custard is set and crust is golden brown. Let set for 10-15 minutes. Serve warm or at room temperature.
Notes
  • If time is of the essence, use a purchased pre-prepared crust for an 8- or 9-inch pie. Let the crust thaw at room temperature according to package directions. Sprinkle one cup of cheese all over empty pie crust bottom and sides and press cheese into dough with hands or back of fork or spoon. Prick bottom dough all over with fork and partially bake the shell for 10-12 minutes at temperature listed on the package. Proceed with preparing filling and assembling of pie.
  • Pie can be made one day ahead; the flavors blend nicely. Cover with foil and reheat 15 minutes. Remove foil and heat 5 minutes more.

Source
Recipe courtesy of www.sargento.com