Mushroom and Pancetta Quiche

This is a yummy fall favorite that I stumbled upon this morning and decided it was the perfect thing for a chilly September day.  Makes a great addition to a Sunday brunch or serve as a light dinner.  Yum! 

Ingredients

• 1 recipe for flaky pie crust or prepared flaky pie crust
• 3 eggs
• 200 ml of heavy cream (we used fresh farm cream, but normal pasteurized cream will work too)
• 1 tablespoon of parsley
• 1 cup of cubed pancetta
• 1 large or 2 small garlic cloves
• 1 3/4 cup porcini mushrooms
• 100 grams of swiss cheese
• ground Parmesan cheese
• salt to taste
• ground black pepper to taste

Directions

1. Preheat the oven to 180C  or 350F.
2. Start the garlic in a pan with a little bit of olive oil, the mushrooms, and the pancetta.  Let simmer over a low heat for about 10 minutes to let the pancetta cook and the flavors blend.
3. Grease a 9 inch pie pan and lay in your pie dough.
4. Meanwhile, mix the eggs, heavy cream, parsley, and chopped swiss cheese together in a bowl (adding one thing at time).
5. Remove the garlic from the pan of mushrooms and pancetta and add the mixture to the other bowl with the eggs.
6. Mix lightly and pour into pie crust.  Dust with parmesan cheese (lightly!) and bake for 20 minutes.

Basic Sauce From Which All Good Tomato Based Sauces Begin

I'm no chef, and even less of a writer, but feel passionate about passing on some of the easy and wonderful cooking methods I've learned since moving to Italy.  Good food is an essential component to a happy and healthy life and I try to stick to methods and recipes that encourage la dolce vita.  

My first recipe is an essential foundation for many other more elaborate sauces.  This time of year is the absolute best time of year to make it with the availability of good quality tomatoes.  We usually make enough to put a bit away for the winter, but it's good all year long with a bit of adapting.  Here it is... 

Simple Tomato Sauce

Start with 2 or 3 big meaty tomatoes (cuore di bue in Italian) or about 5 cups of cherry/grape tomatoes.  I threw in some Roma tomatoes because they came out of the garden a few days ago and had to be used, but I don't recommend them as the primary tomato due to their high water content.

You'll also need one white onion (not too strong) and some basil. 

The quick way: (for fresh and sweet tomatoes) 

Quarter your tomatoes twice and put them in a non stick pan with your onion (halved).  

Cook on medium heat, stirring occasionally until liquid covers the skins and seeds.  

Transfer to a food mill and run the tomatoes through to another pan (set the onion aside).  

Add the onion to the tomato sauce in the new pan and add the basil.    

Let simmer for until it's no longer watery and is more of a spoonable consistency.  Add salt and simmer a few more minutes.  Remove from heat, add a spoon of olive oil and serve. (If you're going to refrigerate to use later, add the oil after it's in the jar so it looks like this: 

The "I've got the morning off and want to make sauce" way: 

Peel your tomatoes carefully and remove seeds from the insides.  Put the pieces of remaining tomato "flesh" into a pan with your onion halves and cook slowly.  As the tomatoes become soft, they will be easy to break apart using a wooden spoon.  Do so and add then add the basil.  As tomatoes start to become less watery, add salt and simmer for a few more minutes.  Add oil and serve. 

A few tips... 

For tomatoes that are acidic, sprinkle a very small bit of sugar over them while cooking. 

For tomatoes that aren't very tasty, sprinkle vegetable or classic style granulated broth bouillon over the tomatoes at about halftime to add a more savory flavor.  

Fresh rosemary can be used instead of basil for sauces that will be used as a base for ragu' (meat sauce) or other sauces with meat or stronger flavors.  

Always use a good olive oil from a glass bottle.  Plastic bottles can change the taste of the oil, leaving a bad taste in your sauce.  If you read the label, it should tell you what countries the oil came from.  I'd stick with Italian or French oil and avoid those that come from Spain, Tunisia, etc.  

Notice this one, which is not extra virgin (not as strong - a softer smoother flavor).   

And another good brand: 

Buon appetito!