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Pancetta and Parmesan Torte

Submitted by debra79

Makes 12 servings

This torte can be used as a main dish, appetizer, or side dish

Ingredients

1	refrigerated pie crust, room temperature
1	tsp olive oil
4	ounces pancetta, chopped
2/3	cup whipping cream
1/2	cup whole milk
3	large eggs
3	tbl Italian parsley
1/4	tsp salt
1/4	tsp ground black pepper
2/3	cup Parmesan cheese

Directions

Position the rack on the bottom third of the oven and preheat the oven to 400 degrees
Press the crust into a 9 inch diameter tart pan with a removable bottom. Trim the edges , set aside
Heat the oil in a heavy medium skillet over medium heat. Add the pancetta dn saute until crisp. about 7 minutes. Using a slotted spoon, transfer the pancetta to paper towels and drain. Beat the cream, milk, eggs, parsley, salt and pepper in a medium bowl to blend. Stir in the cheese and pancetta. Pour the cream mixture into the crust.
Bake the torte until the filling puffs and is golden brown on top. About 25 minutes. Let the torte cool for 15 minutes. Cut the torte into 12 thin wedges and serve