- 185g plain flour
- Pinch of salt
- 10tbsp butter, cubed
- 1 egg yolk
- 2 tablespoons ice water
FILLING
- 450g pancetta, cubed
- 4 eggs
- 180ml heavy cream
- Pinch of nutmeg
- 175g grated Emmental
METHOD
MAKE THE DOUGH
In a food processor, combine the flour and salt and pulse to mix. Add the butter cubes and pulse until the mixture becomes coarse. While pulsing, add the egg yolk followed by the ice water. The dough should be crumbly but hold together when pressed between your hands. Remove from the food processor, wrap tightly in plastic and refrigerate for 1 hour.
Preheat the oven to 190°c. Place the dough between two sheets of floured parchment paper and roll until 12 inches in diameter. Drape the dough over a rolling pin and unroll into a ceramic quiche dish, crimping the edges and poking the bottom of the dough with a fork. Place one of the pieces of parchment on top of the dough and cover with an even layer of dried beans or pastry weights. Blind bake the dough until a toasty colour just begins to form, about 10 to 12 minutes. Remove from the oven and let cool.
PREPARE THE FILLING
In a small pan over high heat, sear the pancetta until crispy. Transfer onto paper towels to drain. In a medium bowl, whisk together the eggs, cream and nutmeg.
TO FINISH
Decrease the oven temperature to 120°C. Scatter the pancetta and cheese evenly on the baked and cooled dough. Pour the egg mixture into the dough. Bake until the centre is cooked, about 30 to 45 minutes. Serve warm.