Carmelized Onion and Pancetta Quiche with Basil Crust

Ingredients for Crust:
2 1/2 cups all purpose white flour
1 tsp kosher salt
1 tsp dried basil
1 stick (8 Tbs) unsalted butter-diced and cold
6 Tbs vegetable shortening-cold
5-6 Tbs ice cold water


Cube and portion out butter and shortening and stick in freezer until ready to combine.
Combine all dry ingredients in food processor and pulse to combine.
Add cold fats and pulse until incorporated and add a tablespoon of ice water at a time.
See more below....

Ingredients for Savory Custard Tart:

1 medium sized sweet onion sliced and caramelized.
2-4 oz. diced pancetta
2 eggs
1 cup whole milk
1/2 cup Gruyère cheese (or cheddar or parm or a mix)
1-2 Tbs chopped fresh parsley
Freshly ground black pepper

 Slice the onion and place in a non-stick or ceramic pan on low heat. Trust me...on low heat. No oil, no seasoning....LOW HEAT and...are you listening??? DON'T TOUCH THEM. Resist the urge to move them around over and over. This is how they will caramelize...

Okay,...now you may stir them. Keep them on LOW heat!

This process may take up to 30-45 minutes plus. In another pan, over medium-high heat, cook the pancetta until browned. Let rest on paper towel until quiche assemblage.

Hmmmm.....bacon....

Cube up your butter and shortening and put in freezer to get cold.

Combine flours and salt and dried basil in food processor.

Pulse in fats and with the machine running add the ice water, a tablespoon at time. Once you add the last one, turn the machine OFF. Don't over mix-that equals a tough dough/crust/

It should form a soft ball in your hand.

Form into a ball-ish mound, wrap, and place in fridge for 30-60 minutes.

 Preheat oven to 375 degrees F and adjust racks so you have one right in the middle.
Roll out pie dough on Silpat to a 1/4" or so and press down into 10 inch tart pan with removable sides.  Trim off excess and crimp the sides in a decorative fashion.

 Prick the bottom of the crust with a fork 10 times. Line with foil, shiny side down, fill with beans (pinto here, cause they are cheap. You can boil them later for a whole other meal.) The beans act as a pie weight and now you will "blind bake" the crust for 12-13 minutes, after removing the foily beans and back another 5-7 minutes. Set aside while you prepare the filling.

 Lay the caramelized onion and panetta evenly in the bottom of your crust.

 Add the cheese on top.

In a bowl, whisk together the eggs, then add the milk, pepper, fresh chopped parsley until combined and SLOWLY pour into the quiche pan.

Bake at 375 degrees for 25 minutes or until puffed and golden.

Eat perhaps the best quiche of your life, preferably right after baking'and resting and perhaps on a weekend morning with someone you love deeply. <3