Pancetta Quiche

Quiche really is so easy to make. But somehow you look so fancy when you make it. And you are! So be fancy and make it for special people in your life. I’d even make two so that you have your own quiche to eat whenever you want. I think it’s important to share food, but I also think it’s important to have the option sometimes not to share. 

1 pie crust - store bought or your favorite recipe 

1 onion

1 cup pancetta 

6 eggs 

2 cups heavy cream 

1 ½ cups swiss cheese (I’ve also used cheddar or a combo) - shredded 

1 TB cornstarch 

¼ tsp salt 

½ tsp black pepper 

½ tsp chili flakes 

1 tsp dried thyme 

Preheat your oven to 350. 

Chop your onion + saute it until it is translucent in olive oil. Add the pancetta and cook until just browned, about 4-5 minutes. Remove from heat. 

Press your pie crust into the pan you’ll be serving it in - OR you can use a springform pan to remove the quiche easily and serve it outside of a pan (that’s what I did).

With a whisk, combine the cooked + cooled onion, pancetta and all the remaining ingredients. Make sure everything is well integrated. Pour into the prepared pie crust pan. 

Bake for 35-45 minutes, until the middle doesn’t jiggle and it is a golden color on top. 

Let cool completely. I always let my quiche cool and then I store it overnight in the fridge to ensure it sets. The next day you can reheat it in the oven. 

Note: 

1. This is a great dish to make a day or two in advance. It also freezes whole beautifully. 

2. You can omit the pancetta to make it vegetarian - I’d add some veggies, colorful ones! You can also sub the pancetta with regular ham or even sausage. 

3. Feel free to omit the chili flakes if you don’t like spice, or if you like spice you can add more! I actually usually add 1 ½ tsp.