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Carbonara quiche recipe

Carbonara quiche recipe

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Created by The Tesco Real Food team

Crisp, buttery pastry with a fluffy, rich filling – what could be better than quiche for lunch? Our twist on quiche Lorraine is inspired by the flavours of a classic carbonara – a cheesy filling with crispy pancetta. Some make quiche Lorraine with puff pastry, but we’ve opted for ready-made shortcrust here, both for ease and for its rich, crumbly texture. Give it a go! See method

  • Serves 8
  • 1 hr 5 mins plus cooling
  • 382 calories / serving
  • Freezable

Ingredients

  • butter, for greasing
  • 320g pack ready-rolled shortcrust pastry
  • 110g pack Tesco Finest beechwood smoked pancetta slices
  • 4 large eggs, plus 3 yolks
  • 150ml double cream
  • 10g fresh thyme, most leaves picked and chopped, a few left as sprigs
  • 120g Tesco Finest Parmigiano Reggiano

Each serving contains

  • Energy

    1585kj
    382kcal     19%

  • Fat

    30g 43%

  • Saturates

    14g 71%

  • Sugars

    1g 1%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 12.2g Protein 15.5g Fibre 0.8g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease a 23cm nonstick loose-bottomed fluted tart tin with butter. Unroll the pastry and, on its baking paper, use a rolling pin to increase the width by about 1cm. Transfer the pastry to the tin; ease into the corners, using the trimmings to fill any gaps. Trim the edges with a knife and prick the base with a fork. Cover the pastry with the baking paper and fill with baking beans or uncooked rice. Blind bake for 15 mins, remove the beans and paper, then bake for a further 5-10 mins until pale golden.
  2. Meanwhile, heat a frying pan over a medium-high heat, add the pancetta and cook for 2-3 mins, turning occasionally until deep golden and crisp. Transfer to a plate to cool slightly.
  3. Add the eggs, egg yolks, cream and chopped thyme to a large jug. Finely grate in most of the cheese and whisk everything together well. Season generously with freshly ground black pepper.
  4. Break the pancetta pieces in half and scatter half over the pastry base. Pour over the egg mixture, then top with the remaining pancetta. Grate over the remaining cheese and most of the thyme sprigs. Season with a little more pepper.
  5. Bake for 25-30 mins until the centre is just set. Cool in the tin for at least 10 mins, then remove from the tin and garnish with the remaining thyme sprigs to serve. Serve warm or at room temperature. Keep covered in the fridge for up to 3 days.

Tip: Remove your quiche from the oven when it still has a slight wobble in the centre, as this will help avoid it overcooking.

Freezing and defrosting guidelines

Allow the cooked quiche to cool completely, then wrap tightly in clingfilm. Freeze for up to 3 months. Reheat from frozen in an oven preheated to gas 4, 180°C, fan 160°C for 20-25 mins, or until piping hot throughout. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Quiche recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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