Vallery Lomas’ Cake Pan Quiche Lorraine
Ingredients
<em>MAKES ONE 8- OR 9-INCH QUICHE</em><br><br>
4 ounces diced pancetta or bacon<br>
2 shallots or 1 large onion, finely chopped<br>
3 large eggs<br>
1 cup (240ml) heavy cream<br>
½ cup (120ml) whole milk<br>
½ teaspoon kosher salt<br>
¼ teaspoon ground pepper<br>
¼ teaspoon grated nutmeg<br>
⅛ teaspoon cayenne pepper<br>
1 cup (235g) grated Gruyère, Swiss, or cheddar cheese<br>
1 store-bought round of pie dough or 1 disc of dough for Flaky Pie Crust (page 000), in an 8- or 9-inch cake pan and partially baked<br>
Directions
1. Preheat the oven to 375°F and place a rack in the center of the oven.<br><br>
2. Add the pancetta to a skillet set over medium heat and sauté, stirring often, until it’s crispy and the fat has melted and is pooling around the pancetta bits, about 5 minutes. Transfer the crispy pancetta to a paper towel– lined plate.<br><br>
3. Pour out any oil in excess of a tablespoon from the skillet. Add the shallots and sauté over medium heat, stirring occasionally, until they are translucent, about 7 minutes.<br><br>
4. In a medium bowl, whisk the eggs, cream, milk, salt, black pepper, nutmeg, and cayenne until combined.<br><br>
5. Sprinkle the pancetta, shallots, and cheese in an even layer in the crust. Pour the eggcream mixture through a sieve into the crust (this ensures your filling is silky smooth).<br><br>
6. Bake the quiche until the filling is just set (give it a little shake and the center will barely jiggle) and golden on top, about 40 minutes. Remove from the oven and let cool for 10 minutes before slicing and serving.<br><br>
<em>Storage: Leftovers can be stored in the refrigerator, covered, for up to 3 days.</em>