Thursday, April 4, 2013

Gruyere and Pancetta Quiche

I wish modern technology allowed you to smell the aromas that are wafting through my house right now.  Crisped pancetta and sauteed shallots, pie crust baking and ooey, gooey, cheesy goodness!  From 10 o'clock this morning, I knew what I was making for supper - quiche!  And, more specifically quiche with Gruyere cheese, which is one of my very favorite cheeses.  However, I don't use it a lot because it's a little expensive, and sometimes hard to come by here.  It's my occasional splurge, which makes it all the more special.

The problem with quiche is that it starts smelling wonderful almost immediately, but you have about 45 minutes before it's ready to eat!  I'm not going to complain, though, because it's definitely worth the wait. 

With this recipe, I love the how well the ingredients work together.  I admit, I've never paired pancetta with Gruyere before, but they compliment each other beautifully so this won't be the last time.  Both have such a rich flavor with a depth that is enhanced by the shallots and green onions.

Here's your Cast of Characters.

1 Deep dish pie crust
3 Slices pancetta, cut 1/4" thick
3 Cups shredded Gruyere cheese, divided
1 Bunch green onions
1 Large shallot
1 Cup heavy cream
6 Eggs
3/4 Tsp. Lawry's seasoning salt
1/2 Tsp freshly ground pepper
1 Tsp., each, Mrs. Dash Onion & Herb blend and McCormick Perfect Pinch Garlic & Herb blend

Preheat oven to 400 degrees.

Cut pancetta into bite-size pieces.

Swirl a saute pan with a little olive oil and heat to medium-high heat.  Add pancetta, stirring frequently.

Meanwhile, dice the shallots and add to the pancetta.  Make sure to stir often so they don't burn.

Next, chop the green onions and set aside for now.

In a medium mixing bowl, whisk eggs, cream and seasonings.

Once pancetta has crisped and shallots browned, remove from heat.

Toss green onions in and place 2/3 in bottom of pie crust.

Place 2 cups of the Gruyere evenly over the top.

Pour egg mixture evenly over the cheese.

Sprinkle remaining pancetta mixture on top.

Place on cookie sheet to prevent possible spillovers in the oven.  Bake, uncovered, for 45 minutes, or until a toothpick inserted in the center comes out clean.

The cream really helped it puff up!  Carefully arrange remaining 1 cup of cheese on top.

Broil on high for 1 - 2 minutes, or until cheese is nicely melted.

Let the quiche rest for about 5 minutes before cutting.