This delicious quiche was born out of me trying to empty my fridge. With a few wedges of delicious oozy reblochon cheese sitting in the fridge, and some Ed Hick pancetta that needed to be used up, I decided to make a quiche as I hadn’t made one in ages and had a craving for something comforting. I also thought it would be handy to bring a slice in a cooler bag to the park the following day for a picnic. The smokiness of the pancetta and sweetness of the onions really complemented Reblochon cheese that I used in this cheesy quiche, and I was quite pleased to munch the leftovers the following day for lunch!
While I usually make short crust pastry the traditional way for my savoury quiches and pies, I decided to try a healthy version and stumbled upon this recipe online, which I was very happy with as despite its healthiness, it didn’t compromise the taste of the quiche at all. I still got the crumbly pastry I wanted, but with a more wholesome nutty finish due to using the wholemeal flour and oats. This quiche was a winner and was just as nice the next day. I recommend serving this with a nice green salad and some balsamic vinegar to balance out the cheesy, eggy indulgence of the beauty.
Pastry recipe used can be found here
100ml creme fraiche
100ml full fat milk
1 large brown onion
150g grams pancetta
150g reblochon cheese
salt and pepper
1. Make pastry and chill for an hour before use. If using the recipe I referenced above, don’t be dis-hearted if it doesn’t come together at first, it will after a good knead. Also if bits break away when you’re placing it in the tin, you can squish it back together in the tin- it’s a pretty malleable dough, but will still cook nice and crispy.
2. Gently fry the brown onions until soft and sweet (about 10 minutes or so). Fry pancetta in a little oil until golden.
3. Whisk together the creme fraiche and milk until you get a consistency like thick, smooth cream. Whisk in the eggs and season with a little salt an pepper.
4. Blind bake the pastry for 12 minutes (If like me you don’t own baking beans, just put a smaller ovenproof frying pan or pot on top of the quiche to blind bake instead.)
5. Layer the onions on top of the quiche crust, followed by the pancetta and then slices of the cheese. Pour oven the egg mix and cook in an oven at 180C for 50 minutes.
6. It may wobble a bit when you touch it, but this is because the melted cheese is just under the surface of the quiche, the eggs underneath should be cooked after 50 minutes.
7. Enjoy with a salad and some balsamic vinegar.