Imagine a breakfast so luxurious, so creamy, and packed with such incredible flavor that it transforms an ordinary morning into a gourmet experience. This Pancetta and Chive Quiche isn't just another egg dish—it's a culinary masterpiece that combines the rich, salty crunch of crispy pancetta with the delicate freshness of chives, all nestled in a perfectly golden, flaky crust. Whether you're hosting a weekend brunch or craving a sophisticated meal that impresses with minimal effort, this French-inspired quiche is about to become your new go-to recipe.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pie crust
- 6 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (Gruyère or cheddar)
- 1/2 cup diced pancetta
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the quiche cooks evenly and achieves a nice golden color.
- Prepare the pie crust by placing it in a 9-inch pie dish. If using a store-bought crust, follow the package instructions for pre-baking. If making from scratch, roll out the dough and fit it into the dish, trimming any excess.
- In a skillet over medium heat, add the diced pancetta. Cook until it becomes crispy, about 5-7 minutes. Stir occasionally to ensure even cooking. Once done, remove from heat and let it cool slightly.
- In a large mixing bowl, crack the 6 large eggs. Whisk them together until well combined.
- Add the 1 cup of heavy cream to the eggs and whisk until smooth. This mixture will create a rich and creamy filling for your quiche.
- Stir in the 1 cup of shredded cheese, making sure it is evenly distributed throughout the egg and cream mixture.
- Add the cooked pancetta and 1/4 cup of chopped fresh chives to the mixture. Season with salt and pepper to taste, mixing well to combine all the ingredients.
- Pour the filling into the prepared pie crust, spreading it evenly to ensure consistent cooking.
- Bake the quiche in the preheated oven for about 30-40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Once cooked, remove the quiche from the oven and let it cool for about 10 minutes before slicing. This will help the filling set and make it easier to cut.
- Serve warm or at room temperature, garnished with additional chives if desired. Enjoy your delicious Pancetta and Chive Quiche!
Tips
- Room Temperature Ingredients: Let your eggs and cream sit out for about 30 minutes before cooking to ensure a smoother, more consistent filling.
- Cheese Selection: While Gruyère adds a nutty complexity, sharp cheddar provides a bold flavor. Don't be afraid to mix cheeses for a more interesting taste profile.
- Crisp Pancetta Technique: Cook pancetta slowly to render out fat and achieve maximum crispiness. Pat it dry with paper towels before adding to the mixture to prevent sogginess.
- Prevent Soggy Crust: Consider pre-baking (blind baking) your pie crust for 10-15 minutes before adding the filling to maintain a crisp bottom.
- Doneness Test: A perfectly cooked quiche should have a slight wobble in the center when gently shaken—it will continue setting as it cools.
- Make-Ahead Magic: This quiche can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 18g
Fat: 29g
Saturated Fat: 15g
Cholesterol: 220mg
