Christmas break is finally here, and I think I may have been more excited than the kids I work with when the final bell rang. Being an introvert in a noisy, borderline rambunctious workplace, particularly in a week when teenagers are getting a ton of extra chocolate, is so exhausting. I could feel my patience waning fast, and I had to get out of there before I said something I’d regret.
Now I’m home for two weeks, and at the moment, I’m reveling in the peace and quiet. As I write, it’ 8:30 am, and I already have brownie in the oven. I haven’t talked to anyone but the pets since my husband left for work, and I couldn’t be happier. I should have been a librarian. Or a housewife. On day one, it doesn’t seem like I will ever tired of this quiet life.
But on to what you’re really here for. Quiche! Does quiche have a bad reputation? Is it girl food? 80’s brunch food? I don’t know. It makes me happy when I eat it. Particularly when I eat this Pancetta & Goat Cheese Quiche. Since there’s only two of us, I ate this three days in a row, and I still wished I had more the next day.
This quiche has all the good stuff. There’s salty, crisp pancetta lardons, crunchy green onion, sweet and earthy soft goat cheese, and of course the creamy egg base. This dish is elegant enough to serve your family and friends in the run up to the holidays, and I would happily eat this beyond brunch. I also won’t tell if you cheat and use store-bought pie crust. The holidays are stressful. Take some help where you can get it.
What are you eating this Christmas? More importantly, who are you eating it with? Give them this Pancetta & Goat Cheese Quiche. It’ll be awesome.
Pancetta & Goat Cheese Quiche
- Your favorite pie dough
- 130 grams pancetta lardons
- 3 green onions, sliced
- 1 cup whole milk
- 1 cup double cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 eggs
- 125 grams soft goat cheese
- Preheat your oven to 425F (220C).
- Line a 9-inch pie pan with your pie dough, trim and crimp the edges, and discard any leftover dough. Lightly prick the bottom of your pie dough with a fork, then pre-bake this for 15 minutes. When the time is up, remove your pie crust, and set it aside. Lower your oven temperature to 350F (175C).
- While your crust is baking, you can get on with the rest of your ingredients. Cook the pancetta in a skillet for about five minutes. Then add the white parts of your sliced green onions to soften up a bit. Cook until the pancetta is crisp and the green onions are soft. Set aside.
- Add your milk, cream, salt, and pepper to a measuring jug and microwave this for about two minutes until it starts to get steamy.
- In a mixing bowl, whisk up the eggs, then slowly drizzle in the hot milk and cream mixture, whisking all the while so that you don’t raise the temperature of the eggs too quickly and scramble the eggs.
- Now it’s time to assemble. Scatter the pancetta and onions over the bottom of your pie crust, then carefully pour over the egg and cream mixture. Scatter the goat cheese, in chunks, into the quiche, then finally scatter the green tops of your green onions over the top. Hold a few green onion tops off to the side to scatter fresh before serving.
- Bake the quiche for about 35 minutes. It should still be slightly wobbly in the center.
- Allow your quiche to cool for about 15 minutes. It will continue to cook a bit as it rests, so by the time you cut into it, it should be fully set but still tender.
Adapted from I’m Just Here for More Food by Alton Brown