Quiche de panceta y cebollino

Ingredientes

• 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 )

Preparación

1. 1

   Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.

2. 2

   Fit crust: 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.

3. 3

   Blind-bake crust: 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.

4. 4

   Cook pancetta: 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.

5. 5

   Drain pancetta: Transfer to a paper towel–lined plate to drain and cool slightly.

6. 6

   Layer fillings: Scatter the cooked pancetta evenly over the bottom of the crust. Sprinkle the green onions, thyme, and chives evenly over the pancetta.

7. 7

   Add cheese: Top with the cheddar and Gruyère, spreading both cheeses in an even layer.

8. 8

   Whisk custard: 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.

9. 9

   Season custard: Whisk in the salt, pepper, cayenne, and nutmeg.

10. 10

    Pour custard: 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.

11. 11

    Bake quiche: 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.

12. 12

    Tent foil: If the crust or top browns too quickly, tent loosely with foil during the last 10 minutes.

13. 13

    Cool quiche: Transfer the quiche to a rack and let cool for at least 10-15 minutes so the custard finishes setting and slices cleanly.

14. 14

    Slice into squares and serve warm or at room temperature.