Friday, November 30, 2012

Quiche with Pancetta, Broccoli and Caramelized Onion


My husband wanted back in the kitchen, so I let him:).  He didn't want to do the post, so I cut him some slack and said I would do a brief one for him.  He cleaned up the extra pancetta I bought and the one loose head of broccoli we had lying around.  He also found this frozen pie crust in the freezer in the garage.  He is as happy as I with his critical blow to the food clutter!  I thought the end result was really yummy!  If I were to give any critique or advise, it would be to make sure that the pancetta was well rendered.  I am only saying that because 1 (yes only one) cube of pancetta was a bit rubbery.  Every other bit was perfect, chewy goodness.  I think that piece was just a bit larger than the others, and constitutes no mistake, but if you aren't familiar with pancetta, keep that in mind.
He wrote down the recipe as he cooked it.  Will also take this moment to not complain about the sub par pictures he took, but I was out with the girls at a wine tasting and have no room to complain;).

Quiche with Pancetta, Broccoli and Caramelized Onion
1 Frozen Deep Dish Pie Crust
6 Eggs
1 Cup Milk
6 oz Cheddar, shredded
1 Tsp Fresh Thyme
3 Oz Pancetta, diced
3 Cloves Garlic
1 Onion
1 Tbsp Butter, unsalted
1/2 Cup Broccoli Florets, cut in to 1/2 in cubes
Salt and Fresh Ground Pepper

Pre heat the oven to 400.  Caramelize the onion in butter on Medium high heat.  Remove and drain on a paper towel.  Thaw the pie crust for ten minutes, poke holes in it with a fork.  Cover the edge of the crust with foil and  bake for 10 minutes.  Lower the heat to 325.  Cook pancetta on medium until done, drain, add garlic and broccoli.  Mix eggs and milk in a bowl, then add all the other ingredients and mix well.  Pour in to the pie shell with the foil still on it and bake (on a baking sheet to prevent a overflow in to your oven) for 40 minutes.(or until the center is almost firm)   Leave the foil on for the first 20 minutes. Let stand at least 10 minutes before serving.  You could serve at room temp.

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