Modified and cut down from NYTimes recipes for quiche lorraine, including one by Gabrielle Hamilton and one by Craig Claiborne. I found this a successful way to make a smaller amount of quiche, and the leftovers are nice. Trader Joe's sells 4 oz packages of cubed pancetta, which is convenient.
Form and blind bake (with foil and weights) a pastry crust in a 6" pie plate. When it is nearly done, remove the weights and foil, brush with egg white, and bake 5 more minutes. Leave to cool.
Keep the oven on at 375.
Brown 4 oz cubed pancetta in 1 T fat; drain on paper towels. (I used bacon fat)
Then cook down 1/2 onion, diced, in 1 T fat. Set to drain with pancetta and let them both cool.
Grate about 70g gruyere.
When everything is cool, put pancetta, onion, and cheese in crust.
Combine 2 eggs and 1 yolk (I used jumbo) with 1 c heavy cream in a glass liquid measure. (Or, for large eggs, 2 eggs and 2 yolks and an extra splash of cream)
Season the dairy with a pinch of nutmeg, heaping 1/4 t salt and tabasco (if desired, I didn't this time). Beat until generally homogenous. Strain over the yummy stuff in the crust.
Set it on a baking sheet in case of spills or overrun (mine stayed nicely contained) and bake for approximately 35 minutes. Let set 10 minutes.
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