Recipe: Pancetta-And-Onion Quiche

2 store-bought (unroll-and-fill) pie crusts

2 medium onions, chopped

1 cup chopped pancetta

4 ounces cheddar cheese, grated

4 ounces mozzarella cheese, grated

4 eggs

2 cups half and half

1 tablespoon Worcestershire sauce

1 ounce Parmesan cheese

Preheat the oven to 425 degrees.

Using your fingers, press the crust into a 9-inch or 10-inch quiche pan. (You may need to use two crusts to cover the bottom and sides of the pan.) Trim off and reserve any extra dough.

Prick the crust all over with a fork, then bake until golden, about 15 minutes.

Remove from the oven and set aside. Reduce the oven temperature to 325 degrees.

In a large saute pan over medium-high heat, cook the onions and pancetta until the onions are soft and translucent but not browned. Sprinkle the mixture on the bottom of the crust.

Sprinkle the cheddar and mozzarella cheeses on top of the onions and meat. Set aside.

In a large bowl, combine eggs, half and half, and Worcestershire sauce. Beat well.

Pour over the crust and sprinkle Parmesan cheese on top.

Bake until set and browned a little on top, about 50 minutes.

Source: Jeanne Durnell

Yield: About 8 servings