- 1/4 cup [60 mL] preserved into olive oil dried tomatoes
- 1/4 pound [113 g] spicy pancetta, chopped
- Olive oil [from dried tomatoes]
- 2 tablespoons [17.5 g] flour
- 1/2 teaspoon [2.5 mL] baking powder
- 1/2 cup [125 mL] milk
- 8 eggs, beaten
- 1 cup [225 g] grated Mozzarella cheese
|
- Preheat oven to 375°F [190°C].
- Drain preserved dried tomatoes, reserving 1 tablespoon [15 mL] olive oil; chop dried tomatoes.
- Brown chopped spicy pancetta; remove from heat and mix in chopped dried tomatoes.
- Pour into a well-oiled [use reserved olive oil] quiche dish [or 2 pie plates].
- Into a bowl, mix together flour and baking powder.
- Into a clean bowl, beat together milk and beaten eggs.
- Slowly pour eggs mixture into flour mixture, whipping until well mixed.
- Pour beaten eggs mixture all over pancetta/dried tomatoes mixture.
- Evenly sprinkle with grated Mozzarella cheese.
- Bake into preheated oven for approximately 30 minutes, until golden brown and puffed.
|
