Guanciale and Shallot Quiche

Recipe makes one quiche (serves 4)

Ingredients:

For the crust:

- 1 1/4 cups of flour

- 1/2 tsp salt

- 100g cold unsalted butter

- 3 tbsp cold water

For the filling:

- 5 eggs

- 1 cup of milk

- 125g guanciale, diced

- 4 shallots, sliced

- 3 cloves garlic, sliced

- 1 cup shredded gruyère

Instructions:

For the crust:

- Mix flour, salt and butter until you reach a sandy consistency

- Add the water and mix until a dough forms

- Cling wrap the dough and chill in the fridge for 30 mins

- Preheat the oven to 200C

- Using a rolling pin, roll out the dough until it covers the tin, pressing the pastry into the edges. It’s best to trim your edges after blind baking to stop the crust from shrinking. Poke holes at the bottom to stop it from rising, or add baking weights on parchment paper if needed.

- Bake for 25 minutes

For the filling:

- Preheat the oven to 180C

- In a pan over medium heat, sauté your guanciale with a dash of olive oil until it crisps up. Scoop out the guanciale with a slotted spatula, keeping the guanciale oil in the pan, and set aside.

- Sauté your shallots in the guanciale oil until starting to caramelise, then add in your garlic and cook until the shallots are caramelised and the garlic is fragrant.

- Whisk eggs and milk together, and season with salt and pepper. Add in the guanciale, shallots and 1/4 cup of the cheese.

- Pour into the quiche crust, and top with the rest of the shredded cheese

- Bake for 40 minutes, or until done.

- Let cool before slicing and serving