Pancetta, Shallot, and Cheese Deep Dish Quiche

Pancetta, Shallot, and Cheese Deep Dish Quiche
Serves 8
This make-ahead dish is perfect for Christmas morning. It'll fill your tummy, and there's very little clean-up. This means you can get right back to gift opening, Christmas movie watching, cookie eating, and indulging in all the chocolate you found in your stocking moments. Enjoy!
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Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
Ingredients
  1. 5 thin slices pancetta
  2. 1 tbsp olive oil
  3. 1 large shallot (or 2 small)
  4. ½ cup sharp cheddar cheese, grated
  5. 6 eggs
  6. 1½ cup whole milk
  7. pinch of pepper
  8. 2 tsp fresh thyme (or ½ tsp dried thyme)
  9. 70 g (2.5 oz) goat's cheese
Instructions
  1. Take one disc of prepared pie dough (use your favorite pie dough recipe) and roll it out. Fit it into either a deep dish pie plate or use a quiche dish with a removable bottom which is what is used in the photos). Once it is rolled out and in the preferred vessel, put it in the fridge until the filling is ready.
  2. Preheat the oven to 425 F and set the rack on the lowest level.
  3. Thinly slice the shallot into half moons and set aside.
  4. Cut the pancetta into bite size pieces, about 2 cm, and sautee in a frying pan with the olive oil until the pancetta is crispy.
  5. Remove the pancetta but leave the oil in the pan and sautee the shallot in the oil until soft and starting to brown slightly. Set the cooked shallot aside with the pancetta.
  6. In a large glass measuring bowl, crack in 6 eggs and lightly beat with a fork.
  7. Pour in the milk and mix it around with the fork as well. Then add the cheddar, pancetta, shallot, and thyme.
  8. Pour the filling into the prepared pie dish and add the goat's cheese by pinching off pieces of it and dotting it around the savoury custard.
  9. If you are using a quiche pan with a removable bottom, place it on a cookie sheet lined with aluminum foil (for easy clean up). If you don't, then the fat will drip out onto the bottom of your oven and smoke like crazy or catch fire. If you are using a regular glass or ceramic pie dish then the cookie sheet isn't necessary.
  10. Bake the quiche at 425 F for 12-15 minutes and then reduce the temperature to 350 F and bake for a further 25-35 minutes. It is done when it is getting a little golden on top, starts to souffle around the perimeter and the center is set (not runny anymore).
  11. Let it sit 10-15 minutes before serving.
Adapted from Strawberries For Supper
Rosemary Farm http://www.rosemaryfarm.com/
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