Warm Broccoli Cheddar Pancetta Quiche for a Cold and Rainy Day at the End of a Hard Week

Warm Broccoli Cheddar Pancetta Quiche for a Cold and Rainy Day at the End of a Hard Week

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The weather turned cold this week.  Summer is on the way out and I’m searching through my closet for sweaters.  I know its coming and yet, somehow, every year I manage to be surprised.  Combine that with some recent personal stress and suddenly its time for some serious comfort food.  Easy comfort food.

Warm Broccoli Cheddar Pancetta Quiche

  • 1/2 recipe Pie Crust (without the sugar)…or storebought
  • 4 ounces pancetta, finely diced
  • 1 large onion, chopped (approximately 2 cups)
  • 1 clove garlic, finely chopped
  • broccoli florets, 1 small head (approximately 3 cups)
  • 4 large eggs
  • 1 1/2 cups whole milk
  • 5 ounces (approximately 1 1/4 cups) cheddar cheese, shredded & divided
  • 3 tablespoons flour
  • 1/2 teaspoon kosher salt, divided
  • 1/8 teaspoon freshly ground pepper, divided
  • 1 teaspoon dijon mustard

Preheat oven to 375 degrees F.

Roll out your crust and fit it into a quiche or pie pan.  Crimp the edge.  Store this pan with crust in the freezer while you make the rest of the quiche.

Boil water and blanche the broccoli for 2 minutes then plunge into an ice bath.  Drain and then roughly chop the broccoli.

Saute the pancetta until crisp.  Set aside.

Drain off a little fat if it is excessive then saute the chopped onion over medium high heat in the same pan.  Season with a sprinkle of the salt and pepper.  Cook until the onion is lightly browned.

Add the garlic and saute one more minute.  Don’t let the garlic brown.

Make a custard by whisking together the milk, eggs, flour, mustard and remaining salt and pepper.

Now it’s time to assemble.

Layer 1 cup of shredded cheddar cheese on the bottom of the crust, followed by the pancetta, the sauteed onions and then the broccoli.  Cover all that with the milk & egg custard mixture.

Bake for 40-45 minutes or until the quiche is solid in the center when you jiggle it.  About 10 minutes before it is done, sprinkle the remaining 1/4 cup of shredded cheddar cheese on top and return to the oven.

This can be served at room temperature or slightly above (my personal favorite).

Of course one of the things I love about quiche is that it can be almost anything.  If you’ve got a crust, some eggs and some milk, you have what you need.  Add to that what sounds good or what you have.  This is the quiche of today, what will be your quiche of tomorrow?