This quiche-style dish is rich with potatoes, cheese and pancetta - perfect for a light lunch or dinner.
- Portion size 8 servings
- 4 red-skinned potatoes (about 1 lb/500 g)
- 5 slices pancetta (about 3 oz/90 g)
- 5 slices bacon (about 3 oz/90 g)
- 1 cup thinly sliced leek (white and light green parts only)
- 2 tablespoons chopped fresh thyme (or 2 tsp/10 mL dried)
- 1 pinch salt
- 1 pinch pepper
- 4 oz goat cheese
- 1/4 cup fresh parsley chopped
- 3 eggs
- 2/3 cups 10% cream
- 1/3 cup milk
In saucepan of boiling salted water, cover and cook potatoes until almost tender, about 10 minutes. Drain and let cool slightly; cut into 1/2-inch (1 cm) thick slices. Place in large bowl.
Coarsely chop pancetta. In nonstick skillet, cook pancetta over medium heat until just beginning to crisp, 3 to 5 minutes. Drain on paper towel.
Add leek, thyme, salt and pepper to pan; cook over medium heat until softened, about 5 minutes. Add to potatoes along with goat cheese and all but 2 tbsp (25 mL) each of the pancetta and parsley; toss to combine. Spread in greased 9-inch (23 cm) quiche dish or pie plate.
In bowl, whisk together eggs, cream and milk; pour over potato mixture. Scatter remaining pancetta and parsley over top. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Bake in bottom third of 375°F (190°C) oven until puffed and just set in centre, about 35 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 250 mg
- Protein 8 g
- Calories 155.0
- Total fat 9 g
- Cholesterol 86 mg
- Saturated fat 5 g
- Total carbohydrate 12 g
- Iron 9.0
- Folate 10.0
- Calcium 7.0
- Vitamin A 10.0
- Vitamin C 15.0