From the Oven
Cheddar & Pancetta Pie
Calories: 793
0 Reviews
Calories
793
Make this beautiful and mouthwatering Cheddar and pancetta pie with your very own buttery crust made with Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut. The filling for this pie is made with a savory blend of leeks, more cheese, fresh herbs and fried pancetta for a real authentic and seasonal flavor that everyone will love.
Ingredients
- =Cheddar crust:
- 1-1/4 cups flour
- 1/4 tsp. salt
- 1/4 tsp. white pepper
- 1/3 cup (5 - 6 Tbsp.) sweet softened butter
- 1 cup (4 oz.) Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut
- 4 -5 Tbsp. cold water (approximately)
- =Filling:
- 2 Tbsp. 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 oz.) Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut, divided
- 3/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
- 1/2 cup thinly sliced fresh basil
- 3 Tbsp. chopped fresh oregano
- 2-3 portobello mushrooms, chopped
- 8-10 slices pancetta or bacon, fried crisp and crumbled
- 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 - 1/2 tsp. salt
- 1/4 - 1/2 tsp. white ground pepper
Directions
- To Prepare 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 mixture becomes almost crumb-like. Don't handle pastry dough any more than necessary.
- A 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.
- When ready to use, let sit at room temperature for 15 - 20 minutes. Roll the dough out 2 - 3 inches larger than 8 or 9-inch pie pan, then fit it loosely but firmly into pan. Crimp or flute edges with a fork. Prick the bottom dough all over with a fork and partially bake the shell for 10 - 12 minutes at 400°F. (Can be made a day ahead, covered and stored.)
- While crust cools, prepare filling for pie.
- ** If time is of the essence, use a purchased prepared crust for an 8 or 9-inch pie. Let the crust thaw at room temperature according to package directions. Sprinkle cheese all over empty piecrust 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 package. Proceed with preparing filling and assembling of pie.
- To Prepare Filling: Place olive oil in skillet on low heat and add red onion, white onion and leek. Sauté 5 minutes to soften. Remove from heat and set aside.
- Sprinkle 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 mushrooms. Arrange zucchini and squash rounds in circles to cover top of pie. Whisk eggs, half-and-half, salt and pepper. Pour mixture into pie and sprinkle top with remaining 1/4 cup cheese.
- Bake at 400°F 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.
- 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.
