Savory Pancetta, Pea, + Shallot Quiche

I love quiche.  I like almost all combinations; goat cheese and sauteed leeks, asparagus, ham, and Gruyere, as well as a traditional spinach quiche. However, my thighs don’t really like quiche.  So, when I have a craving for this dish, I invite some friends over or, better yet, make one – take a bite, and send the rest to the ladies in the office at my son’s school.  It’s a win, win for everyone.

I was compelled to make a quiche this week.  I was compelled because as you read this I will be on a plane to Paris.  Yes, Paris. It was my goal, in this year of my “big” birthday, to get myself to Paris. Over the next ten days I plan to walk every square inch of the city and eat my way through the streets of Paris, one croissant, one macaroon, one pastry, one baguette, and one souffle at a time.

So, as I fly across the Atlantic, I leave you with this savory, salty, and scrumptious quiche.

 

Savory Pancetta, Pea, + Shallot Quiche


Ingredients

2 shallots, thinly sliced
1/2 tablespoon coconut oil
1/4 cup thawed organic, frozen, baby peas
1/3 cup grated Gruyere cheese
4 thin slices pancetta
3/4 cup whole milk
3/4 cup heavy cream
2 whole large eggs
2 large egg yolk
1/4 tsp. white pepper
1/2 tsp. salt
dash of nutmeg
pate brisee dough(i made this dough and left out the sugar)

Instructions

• preheat oven to 375* line a rimmed baking sheet with parchment.
• prepare the dough according to the previous post(see link above)
• slice and saute the shallots in the coconut oil, over medium heat unitl trasnlucent – about 3-5 minutes.
• stir in peas and warm through.  put mixture in the prebaked quiche crust.
• saute pancetta until slightly crisp.  add to the pea mixture.  sprinkle with gruyere cheese.
• in a seperate bowl, whisk milk, cream, eggs, egg yolks, salt, pepper, and nutmeg.  pour into tart shell so it covers all of the filling.
• put quiche on the prepared baking sheet.
• bake for 30-35 minutes or unitl the top is slightly brown and the quiche doesn’t jiggle when you shake it.
• let rest to room temperature.
• serve room temperature with a side salad and glass of wine.

The Urban Baker / SusanSalzman.com

More Quiche Recipes:
Spring Quiche Asparagus w/Green Garlic – The Cilantropist
Caramelized Onion Quiche – Good Life Eats
Crustless Quiche with Ham, Asparagus, and Gruyere – Pinch My Salt
Spinach Quiche – Smitten Kitchen

Showing 6 comments
  • yummychunklet
    Reply

    That is the most amazing birthday present I’ve heard so far! Have an awesome time!

  • Kim
    Reply

    This quiche is perfect. I hope you will ahve a wonderful time in Paris, it is a marvellous city. Plus, these is everything there.. I hope you will walk a lot because with all you will eat your tights…

  • Reply

    Susan, thanks for sharing this awesome quiche with us 🙂 I hope you have the most wonderful trip to Paris! xo

  • Allison [Haute Box]
    Reply

    I love quiche!

  • Nancy@acommunaltable
    Reply

    Now THAT is a birthday present!! I can’t wait to hear about all your finds in Paris!!! Wonderful idea on sharing the quiche – I will definitely have to employ this strategy too!!

  • Nicole
    Reply

    This quiche looks absolutely delicious! I had never thought of putting peas in quiche, but I love quiche and I love peas, so I know I’d devour this!

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