This was a divine quiche. Divine, I tell you. I took a pretty standard Quiche Lorraine recipe and tweaked it just a bit to suit my “green eggs and ham” idea, and it was definitely one of the stars of the baby shower. There was but one tiny slice left, and the expectant Mama requested the leftovers, so I didn’t get to bring a crumb of it home with me. Sigh. But not to worry, I’m planning a repeat of it this very weekend.
Spinach and Pancetta Quiche
Adapted from SmittenKitchen
Crust: (see note)*
1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
6 tablespoons butter, diced
2 cups spinach (I used a whole bag of Publix baby spinach)
3/4 cup diced shallot (2-4 depending on the size)
1/2 cup plus 1 tablespoon heavy cream
1 cup plus 2 tablespoons sour cream
1 1/2 cups diced pancetta (about ½ pound, or a little more.)
3/4 cup grated cheese**
Heat a large sauté pan over med heat. Cook pancetta until just barely starting to brown and some of the fat has rendered, then add the onions and cook over low heat until the pancetta is nicely browned and shallots are caramelized, occasionally stirring, about 20-30 minutes. Remove from heat and cool.
Meanwhile, in a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or fingers until it is in very tiny bits. Add one egg and mix it until a dough forms. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.
While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.
Remove the quiche shell from the refrigerator and spread the pancetta and shallot mixture evenly over the base. Spread spinach over this,then sprinkle evenly with cheese. Pour in the batter and place the quiche in the oven. Bake until puffed and golden, about 30-40 minutes. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.
* If you have a favorite pie crust recipe, then feel free to use it. Or a frozen one would be just as good and save some time.
**I used a mixture of cheddar and another mild hard cheese (BellaVitano Espresso from Publix) that I had laying around, but you can use gruyere, swiss, or anything else you like and it would be just as good. So I’ll leave it up to you.