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pancetta

love these easy pancetta, egg and cheese boats.

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pancetta, egg and cheese boats
pancetta, egg and cheese boats

These pancetta, egg and cheese boats are from leftover wheat bolillo rolls I used the other day when making a Mexican Torta. I love to use things on hand. These are filled with an egg custard, onions, peppers, spinach, pancetta and cheese.

I removed much of the bread in the middle, making sure to not go all the way through so they won’t leak your egg custard. Then I layer with a slice of swiss cheese (didn’t have any gruyere) then I pour the egg custard in, then divide the filling among the boats. This is also the perfect on the go breakfast dish.

pancetta, egg and cheese boats
pancetta, egg and cheese boats

love these easy pancetta, egg and cheese boats.

I saw this recipe from the blog Fork and Spoon, who btw have many great recipes. They call them the original baked egg boats recipe, which likely is. So my recipe is from their recipe, I just changed a few things.

These boats are pretty much quiche that the bread is your crust. I did not have a baguette or other French bread but that may work better than these for a crowd. If using a baguette, you’d want it to be about 10-12 inches. You would hollow out the French bread the same making sure you don’t go all the way through. These sourdough baguettes would be good: https://amzn.to/3mG2fdJ. They are 10 inches.

Other combinations you may like:

  • sliced and sautéed mushrooms, diced shallots, and spinach
  • caramelized onions, diced ham, sliced green onions or chives, and shredded cheese
  • spinach, crumbled turkey breakfast sausage, and crumbled goat cheese
  • diced and sautéed bell peppers, crumbled feta, and spinach or kale
  • sliced chives, minced thyme, minced parsley, and shredded or crumbled cheese
Ham and Cheese Boats
Ham and Cheese Boats

Like these I had made earlier with ham, red peppers, fresh spinach and cheddar cheese! Delicious!

These are the Torta’s I made the other day with this Bolillo bread and they were amazing! amazing torta – a mexican street food favorite

Mexican Street Food Torta
Mexican Street Food Torta

love these easy pancetta, egg and cheese boats.

Need other breakfast recipes? Try these:

Here’s the recipe for these delicious breakfast boats.

pancetta, egg and cheese boats

love these easy pancetta, egg and cheese boats.

Print Recipe Pin Recipe
Course: Breakfast, brunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 sourdough demi baguettes or any bread you can fill like I did
  • 6 eggs
  • 1/3 cup heavy cream
  • 2 ounces finely diced pancetta
  • 2 thinly sliced green onions
  • 4 ounces gruyere or other swiss cheese
  • pinch of salt (pancetta can be a little salty)
  • fresh ground black pepper

Method
 

  1. Preheat oven to 350 degrees.
  2. Cut a deep “V” through the tops of each baguette until about a ½ inch to the bottom and remove top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It's very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and removed stuffing.
  3. Sprinkle about tablespoon of shredded cheese into the bottom of each hollowed baguette.
  4. Whisk together eggs and cream. Pour the mixture evenly to the baguettes. Distribute the other ingredients evenly over the egg mixture. Lightly season with salt and pepper. Top with additional cheese on top if you like.
  5. Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
    Remove baked egg boats from oven and cool for about 5 minutes. Cut each baguette into pieces and serve. 

Mushroom, Pancetta and Shallot Quiche

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Mushroom, Pancetta and Shallot Quiche

Mushroom, Pancetta and Shallot Quiche

I love a quiche and this is so good with the mushrooms and pancetta.  I like to make the individual in small tart tins, but you can make this recipe the same in a regular size pie plate.  
Not only is this good for breakfast, lunch or dinner, it’s a great recipe for the holidays for brunch.  Serve with fresh fruit, your favorite juice, a side of hashbrowns, and you are all set.
Cowboys really do love quiche! 
Print Recipe Pin Recipe
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 oz pancetta, diced (you could use 3-4 slices bacon)
  • 1 tbsp butter
  • 4 shallots sliced, 1 reserved for topping after the quiche is out of the oven
  • 8 oz button mushrooms (you could use baby bella)
  • 1 tsp fresh thyme
  • 1 tbsp fresh sage, optional
  • 6 eggs
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cup Bella Capra goat cheese or other goat cheese you could use gruyere or other swiss
For the crust
  • 1 prepared pie crust, store bought or your favorite recipe

Method
 

For the pie crust
  1. Preheat the oven to 425 degress F.  In a deep dish pie pan, add your crust.  Prick the bottom and sides with a fork.  Line with foil or parchment and fill with pie weights, beans or rice.  Par bake for 10-12 minutes until it’s lightly browned.  
For the Filling
  1. Cook the pancetta in a skillet on medium low allowing it to render and cook to almost crisp. Remove and set aside. Keep the rendered oil.
    Increase the heat to medium and add butter to the oil left in the pan. Add the shallots and stir frequently until caramelized, approximately 12 minutes. Remove from the heat and set aside with the pancetta.
    Add olive oil to the same pan and cook the mushrooms until soft. Turn off the heat and toss with the pancetta, shallots and herbs with a pinch of salt and pepper. 
    Layer the bottom of the par baked crust with about half of the cheese and then half of the mushroom mixture.  
    In a large mixing bowl, beat the eggs and dairy and seasoning until frothy.  Pour the custard about 3/4 of the way up the shell and add the remaining filling, top with cheese and place in the oven.  
    Bake at 325 degrees F for about and hour and 15 minutes.  The top should be golden, firm to the touch with the slightest giggle.  Let it rest for about 15 minutes.
    Top the quiche with the remaining shallots and slice into 8 serving pieces.
    Bon Appetite!