Pancetta and Chive Quiche

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The beauty of a pancetta and chive quiche is that it can be made ahead of time, and just reheated when you need to serve it. It is also a great way to use up leftovers or random things that you have in your fridge.

There is absolutely nothing more special than welcoming your first child into the world. All children are a blessing, but there is something so magical about your first.

When I have a shower in real life, I like to make quiche. My mom was a caterer for many years, and she makes the best quiche I have ever eaten. It is so easy and can be customized to make just about any kind of quiche that you want. The beauty of a pancetta and chive quiche is that it can be made ahead of time, and just reheated when you need to serve it. It is also a great way to use up leftovers or random things that you have in your fridge.

Depending on what size tart pan you use and how much filling you have, the egg mixture can usually fill two quiches. Sometimes, if I need more egg mixture, I will halve the recipe and use that to fill my tart.

Pancetta and Chive Quiche Ingredients //

Basic Quiche base:

• pie crust
• 8 eggs
• half-and-half or cream (enough to fill the blender to 2 cups)
• salt and pepper
• freshly grated nutmeg
• pinch cayenne pepper

For this quiche:

• 1/4 pound thick-cut pancetta
• 3 green onions, sliced
• 2 Tablespoons fresh thyme
• 1 Tablespoon fresh chive
• 1/2 cup shredded aged white cheddar cheese
• 1/2 cup shredded Gruyere cheese

How to Make // The Steps

Step 1: Cube the pancetta, and cook in a pan until cooked and crispy. Drain on a paper towel.

Step 2: Press the pie dough into a tart pan. As you can see from my picture, mine needed a little patchwork. That is completely fine, it will be covered, and no one will be the wiser. Scatter pancetta, green onions, thyme, and chive into the pie dough.

Step 3: Add cheese.

Step 4: Put 8 eggs in the blender. Add enough half-and-half to reach 2 cups. Add a generous amount of salt and pepper. Grate some nutmeg, and add a pinch of cayenne. Blend until frothy and light.

Step 5: Pour the quiche base over the pie dough. Let it sit for a minute, and run a fork through it to make sure that the egg mixture gets everywhere and that the ingredients are dispersed evenly. If you need to, pour in more egg mixture.

Step 6: Bake in a preheated 400-degree oven for about 30 minutes. The filling should be set, and the crust golden brown.

Step 7: You can make these ahead of time, and reheat them before serving.