I usually make reservations when it comes to meals, although I have been known to go rogue now and then and attempt to cook. More often than not, the recipes I choose are simple comfort dishes that should be edible if not perfect. Quiche doesn’t come to mind when thinking simple, however I felt I was due for a challenge. As it turns out, quiche isn’t so hard with the right ingredients. (recipe after the jump)
I had thought about using a subtle yet nutty Swiss or Gruyere, but I didn’t want to have to add too many other components to give the quiche some flavor. Then I came across a some salty, tangy Black Creek extra sharp Cheddar in my local grocery store and I knew I had found a cheesy winner. Black Creek Cheddar is made in Wisconsin and varies in age from 9 mos. to 3 years. The flavors range from subtle and sweet to in-your-face sharp yet crisp. Best of all, it is available at most grocery stores so it isn’t hard to find and the price won’t break the bank. The 2 year seemed to be the best choice and mixed with caramelized pancetta. I decided to also tweak the recipe by replacing heavy cream with crème fraiche to give the dish a more savory taste. The final result was absolutely fantastic.
While it wasn’t perfect (a bit of the crust burned) the taste was a fantastic balance of sweet from the eggs and whole milk, cheesy without being overpowering, light yet savory from the crème fraiche and pancetta. Best of all, EASY! If this House Mouse can make it, anyone can.
Black Creek Extra Sharp Cheddar and Pancetta Quiche
Pillsbury® refrigerated pie crust (or any brand)
6 large eggs
1 cup crème fraîche
1 cup milk (preferably whole)
8 ounces Black Creek Sharp Cheddar
2 thick slices of pancetta cubed
Preheat oven to 425°F
Roll out pie crust in a 10 1/2 inch glass pie dish. Crimp edges and poke the bottom with a fork. Bake per instructions on the package. Set the baked crust aside. In a non-stick pan, saute the pancetta cubes until they have a slight crisp, then drain on a paper towel. Scatter the pancetta evenly in the pie crust. In a medium-sized bowl, whisk together the eggs, crème fraîche, and the milk until thoroughly blended. Season with the salt and pepper, then add the cheese and stir until it is blended. Turn the mixture into the pre-baked pastry. It may be wise to wrap the pastry edges in tin foil to keep them from getting burned (something I will be sure to do next time). Bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes. To test for doneness, shake the quiche – if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through. Remove the quiche from the oven and serve immediately.