Quiche Lorraine with Crispy Pancetta

Quiche Lorraine with Crispy Pancetta is a renowned French recipe featuring a buttery pastry crust filled with a rich custard and enhanced by crispy pancetta, sautéed onions, and savory gruyere cheese. This savory tart suits occasions such as brunch, lunch, or a light dinner, whether served warm or at room temperature. Achieving a balanced quiche involves ensuring a perfectly baked crust paired with a custardy filling rich in flavor.

Ingredients

• 1 whole pie crust, unbaked
• 6 oz pancetta, diced
• 1 cup onion, finely chopped
• 1 1/2 cups gruyere cheese, grated
• 4 large eggs
• 1 cup heavy cream
• 1 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in a 9-inch tart pan and trim any excess dough from the edges.
3. In a skillet over medium heat, cook the diced pancetta until crispy, then remove and drain on paper towels.
4. In the same skillet, sauté the finely chopped onions for 4 to 5 min until soft and translucent.
5. Evenly spread the sautéed onions, crispy pancetta, and grated gruyere cheese in the pie crust.
6. In a bowl, whisk together the large eggs, heavy cream, milk, salt, black pepper, and nutmeg until smooth.
7. Pour the egg mixture carefully over the filling in the pie crust, ensuring even distribution.
8. Place the quiche in the preheated oven and bake for 40 to 45 min, or until the center is set and the top is golden brown.
9. Allow the quiche to cool slightly, about 5 to 10 min, before slicing and serving.

Keywords: Pancetta, Tart, Savory

Spice Rack: Salt, Black Pepper, Nutmeg

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