Vallery Lomas’ Cake Pan Quiche Lorraine
MAKES ONE 8- OR 9-INCH QUICHE
4 ounces diced pancetta or bacon
2 shallots or 1 large onion, finely chopped
3 large eggs
1 cup (240ml) heavy cream
½ cup (120ml) whole milk
½ teaspoon kosher salt
¼ teaspoon ground pepper
¼ teaspoon grated nutmeg
⅛ teaspoon cayenne pepper
1 cup (235g) grated Gruyère, Swiss, or cheddar cheese
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
1. Preheat the oven to 375°F and place a rack in the center of the oven.
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.
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.
4. In a medium bowl, whisk the eggs, cream, milk, salt, black pepper, nutmeg, and cayenne until combined.
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).
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.
Storage: Leftovers can be stored in the refrigerator, covered, for up to 3 days.