Saturday, October 13, 2007

Recipe Review: Onion and Pancetta Quiche

This quiche is one of the suggested variations on the Onion and Cumin Quiche, as found in the Chocolate & Zucchini cookbook. Aside from cooking the onion, it was a really fast recipe (especially since I used store-bought puff pastry for the crust instead of making my own), so I'm thinking I need to find a quiche recipe without onions. Nevertheless, very tasty.

Onion and Pancetta Quiche
Serves 4-6 as a main course, 8-10 as a starter
From Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen
  • Puff pastry, thawed according to package instructions
  • 1 T olive oil, plus 1 t for greasing the pan
  • 2 pounds yellow onions, about 6 medium, thinly sliced
  • 1/2 t fine sea salt
  • 3 large eggs
  • 3/4 c light cream
  • 1/4 t ground pepper
  • 1 1/2 c grated Comté, about 5 oz (substitute Gruyére)
1. If you want to make your own crust, do that now. Otherwise, set the puff pasty out to defrost.

2. Heat 1 T olive oil in a large skillet over medium heat. Add the onions, sprinkle with 1/4 t salt, and stir. Cover, turn the heat down to low, and cook for 30 minutes, stirring from time to time, until the onions are soft and translucent. Remove the lid, turn the heat to medium-high, and cook for another 5 minutes, stirring regularly, until most of the liquids have evaporated. (This can be prepared up to a day ahead.)

3. Preheat oven to 350oF. Grease a 10-inch ceramic quiche pan with 1 t olive oil. Working on a lightly floured surface, roll out the dough in a 12-inch circle. Transfer the dough into the pan, prick the bottom all over with a fork, and press on the sides with your fingers so the dough will adhere. Bake for 7 minutes, until lightly golden. Remove from the oven (leave the heat on) and set aside. Meanwhile, sauté the pancetta until crisp.

4. In a medium mixing bowl, whisk together the eggs and cream. Season with the remaining 1/4 t salt and the pepper. Fold in the cheese, onions, and pancetta, and pour into the tart shell.

5. Bake for 35 minutes, until the top is golden and the center of the quiche is still slightly jiggly. Turn the oven off and leave the quiche in the closed oven for 10 minutes, until the filling is set. Serve warm, with a salad of butterhead lettuce. You can make the quiche a few hours or a day ahead and reheat it for 15 minutes in a 350oF oven to revive the crispness of the crust.

One additional note--if you ever want to quickly and thinly slice a pile of onions, get yourself one of these babies. I couldn't believe how easy it made things (I'm such a gadget freak).

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