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Pasture-Grazed Cheddar Cheese and Pancetta Pie with Seasonal Vegetables

Mara Papatheodorou, culinary and entertaining expert – and contributing editor at Bon Appétit, has created Pasture-Grazed Cheddar Cheese and Pancetta Pie with Seasonal Vegetables. Made with Sargento’s Limited Edition Pasture-Grazed Cheddar, the pie features colorful seasonal vegetables, savory pancetta and a creamy egg and cheese mixture baked in a decadent cheddar crust. Served piping hot or at room temperature, this unique comfort food will please everyone’s pallet – and become a wintertime favorite for years to come.

Pasture-Grazed Cheddar Cheese and Pancetta Pie with Seasonal Vegetables

This seasonal vegetable medley blends well with the sharpness of Sargento’s Pasture-Grazed Cheddar. The cheese almost acts as a secret ingredient, melding with the egg, cream, vegetables and pancetta, and infusing the entire pie with rich flavor. It’s a great dish for a buffet, lunch or winter supper – or even prepared ahead of time and served for brunch!

Cheddar Crust:
• 1 1/4 cups flour
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/3 cup sweet softened butter (5-6 tablespoons)
• 1 cup (4 oz.) Sargento Limited Edition Shredded Pasture-Grazed Cheddar Cheese
• 4-5 tablespoons cold water (approximately)
 
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 the pastry holds and can be pressed gently into a ball. Wrap in parchment or waxed paper and chill two 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 an 8- or 9-inch pie pan. Then fit it loosely but firmly into pan. Crimp or flute the 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 pre-prepared crust for an 8- or 9-inch pie. Let the crust thaw at room temperature according to directions on the package. Sprinkle one cup of 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 pie.

Filling:
• 2 tablespoons 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 Limited Edition Shredded Pasture-Grazed Cheddar Cheese, divided
• 3/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
• 1/2 cup thinly sliced fresh basil
• 3 tablespoons chopped fresh oregano
• 2-3 Portobello mushrooms, chopped
• 8-10 slices of 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 to 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon white ground pepper
 

Place 2 tablespoons of olive oil in skillet on low heat and add chopped red onion, white onion and leek. Sauté five minutes to soften. Remove from heat and set aside.

Sprinkle ¾ cup cheese on bottom of cooled piecrust. Add onion mixture. Top with thinly sliced sun-dried tomatoes, chopped basil and oregano. Add crispy crumbled bacon or pancetta, followed by chopped Portobello mushrooms. Arrange zucchini and squash rounds in circles to cover top of pie. Whisk eggs, half-and-half salt and white 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. Serve warm or at room temperature. Pie can be made one day ahead (the flavors will blend nicely). Cover with foil and reheat 15 minutes. Remove foil and heat five minutes more.

(www.sargento.com)
 

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