Ingredients:
Guanciale Herb Onion Quiche Filling
5 large eggs
1 cup heavy cream
¼ lb guanciale thinly sliced (if you can't find this pancetta or bacon work just fine)
2 small-medium sized onions
1 tbsp butter
1 tbsp reserved fat from the guanciale
¼ cup fresh herbs (such parsley, thyme, sage, oregano, basil) will yield about 2 tbsp minced
salt + pepper
½ cup Parmesan
Crust
(You can use store bought crust but my recommendation is Martha Stewart’s Flaky Pie Dough recipe, only difference is I use a pastry cutter rather than a processor.)
1 ¼ cup flour spooned and leveled
½ tsp coarse salt
¼ cup ice-cold water
1 stick of ice-cold butter
Instructions:
Preheat oven to 350 and prepare crust. After the crust has chilled roll it out in a square and drape it over an 8X8 inch square cake pan. Dough should be about 1.25 inches up the side. Prick it all over with a fork and chill in the freezer for another 15 minutes. Cook the crust in the oven for 35 minutes with a layer of foil plus pie weights or beans. Meanwhile, in batches cook the guanciale over medium heat until fat has rendered and guanciale is just slightly crisp. (Do this in batches so as not to over crowd the pan). Remove and drain on paper towels. Cut the onions in quarters and then thinly slice each quarter. Pour out all but 1 tbsp of fat from the pan and add butter and onions. Sauté onion over medium low heat until soft and caramelized. Slow & low. Add salt and pepper. Once your crust is done, take it out of the oven and place on a baking rack. You can go ahead and add the layer of Parmesan cheese, which creates a nice seal that helps keep the crust crisp. Meanwhile whisk eggs and heavy cream, add herbs and salt and pepper (you won’t need much because the guanciale is very salty. ) Layer onions on top of the cheese, then pour in your egg mixture. Place the guanciale into/ peeking out of the egg mixture; it will caramelize even more in the oven. Bake for 28-30 minutes until puffed around edges and completely set.
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