Possibly All My Cheese and Pancetta Pie

If one chooses to increase her atherosclerosis risk factors during the traditional Superbowl binge, let it not be with godawful Doritos and tired-old chip dips. Saturated fat, as a “sometimes food,” should be done right. For this year’s Game Day, I made a list of all of my favorite foods that contain shameful amounts of saturated fat: butter, pancetta, Gouda, Parmesan cheese, half and half, eggs, love—and with mischief and delight mixed them all into a quiche-like slurry. If we’re going for the heart attack ticket-to-heaven—let’s go first class, shall we?


Possibly All My Cheese and Pancetta Pie

Loosely based on Cook’s Country recipe Feb/March 2013

1 tbsp butter to grease the dish

3 tbsp Parmesan cheese, grated

4 oz sliced Pancetta, cooked until just brown

4 scallions, minced

4 oz Vincent Aged Gouda from Frieslandcampina, Holland, grated

4-5 oz combo of grated Parmegiano Reggiano, Asiago, and some other mystery fancy cheese I could not identify

½ cup flour

¾ tsp baking powder

½ tsp pepper

¼ tsp salt

1 cup half and half

4 eggs, lightly beaten

2 tsp Dijon mustard

¼ tsp ground nutmeg

1. Adjust oven rack to a low position and heat oven to 350 degrees. Grease 9-inch pie plate with butter, then coat plate evenly with Parmesan cheese.


2. Combine all the cheeses, ham, and scallions. Sprinkle the mixture evenly on the bottom of the pie plate.


Combine flour, baking powder, pepper, and salt in the now-empty bowl. Whisk in eggs, half and half, mustard, and nutmeg until smooth. Slowly pour batter over the ham and cheese mixture in the pie dish.


3. Bake until pie is a light golden color and filling is set, 30-35 minutes. Let cool for 15 minutes before slicing in.

The original recipe I found called for 8 oz Gruyere, which I’m sure would be delicious as well, but being a grad student, 15-dollars-worth of cheese effectively “totals” the economy of cooking at home. So instead I went to the fridge and shredded all the spare nubs of the fanciest cheeses I already had—a gouda, parmegiano, asiago, and some curious white mystery cheese—possibly Pecorino Romano. All this to say, this quiche or strata-like pie would probably taste amazing with any kind of cheese. Also, the original recipe called for deli ham with extra butter, which I condensed into a solitary addition of pancetta. Marvelous. Love that you don’t have to bother with making a crust, nor with Bisquick.


Here’s looking forward to some Hail Marys and high fives this afternoon. Go Seahawks. Izzy is a little disappointed because she thought the Super Bowl referred to her food dish, and a super-sized meal today. No, Izzy. Just a Seahawks hat and scarf—and whatever pieces of pancetta fall on the floor.


One thought on “Possibly All My Cheese and Pancetta Pie

Leave a Reply