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Flaky vegetable quiche with crispy crust and fresh herbs.

Pancetta And Chive Quiche

Bree Hester
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Prep Time 20 minutes
Cook Time 1 hour 3 minutes
Cooling Time 15 minutes
Total Time 1 hour 38 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 349 kcal

Ingredients
  

  • 1 Ready-made pie crust (for a 9x13-inch baking dish) unbaked
  • 1/4 pound thick-cut pancetta cut into 1/4-inch cubes
  • 3 green onions thinly sliced
  • 2 tablespoons fresh thyme chopped
  • 1 tablespoon fresh chives chopped
  • 1/2 cup aged white cheddar cheese shredded
  • 1/2 cup Gruyère cheese shredded
  • 8 large eggs
  • 1 1/4 to 1 1/2 cups half-and-half or cream enough to measure 2 cups total with the eggs
  • Salt and pepper to taste
  • Pinch cayenne pepper
  • Pinch nutmeg freshly grated

Instructions
 

  • Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
  • Roll out the pie crust as needed to fit the bottom and about 1 inch up the sides of the dish, pressing it gently into the corners. Trim off any excess.
  • Lightly dock the crust with a fork and blind-bake for 8-10 minutes, just until it starts to look dry and slightly set. Let cool slightly.
  • Place the pancetta in a skillet over medium heat and cook, stirring occasionally, until the fat has rendered and the pancetta is browned and crisp, 6-8 minutes.
  • Transfer to a paper towel–lined plate to drain and cool slightly.
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  • Scatter the cooked pancetta evenly over the bottom of the crust. Sprinkle the green onions, thyme, and chives evenly over the pancetta.
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  • Top with the cheddar and Gruyère, spreading both cheeses in an even layer.
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  • Crack the eggs into a large liquid measuring cup or bowl. Add enough half-and-half so that the total volume reaches 2 cups. Whisk until well combined and slightly frothy.
  • Whisk in the salt, pepper, cayenne, and nutmeg.
  • Carefully pour the custard over the filling, stopping when the custard is just below the top edge of the crust. If you have a little extra custard, discard it or save for a small ramekin, rather than overfilling.
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  • Bake at 400°F for 10 minutes, then reduce the oven temperature to 350°F without opening the door. Continue baking until the center of the quiche is just set, slightly puffed, and only a gentle wobble remains, about 25-35 minutes more.
  • If the crust or top browns too quickly, tent loosely with foil during the last 10 minutes.
  • Transfer the quiche to a rack and let cool for at least 10-15 minutes so the custard finishes setting and slices cleanly.
  • Slice into squares and serve warm or at room temperature.

Nutrition

Calories: 349kcalCarbohydrates: 14gProtein: 14gFat: 26gSaturated Fat: 11gSodium: 369mgFiber: 1g
Keyword Pancetta and Chive Quiche
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