Broccoli Pancetta Quiche!

Something about the magical combination of onions and Jarlsberg Swiss cheese just kills me every time, it's so good! So basically this quiche is just a legitimate excuse to indulge in this delectable union of flavor, while also incorporating two of my other favorite things: green vegetables and compatibility with Sriracha.

So you will need:

Pie Crust : Recipe Here

2 C Broccoli Florets
1 Med Sized Yellow Onion
1/3 C Diced Pancetta
7 Eggs
1/3 C Milk (2% or whole is ideal)
1 1/2 C grated Jarlsberg Swiss Cheese
1/4 tsp Red Pepper flakes
Salt and Pepper

......and a good kitchen companion, i chose Blue Moon (which, my other kitchen companion, and friend, Jon made me promise to tell you all, is served in a *chilled* glass)



Ok, NOW we are ready.

Start by giving the pie crust about 8 minutes in a 350 degree oven.
Next, dice the yellow onion, make sure the broccoli is broken down into small pieces, and grate the cheese.





Next in a pan on high heat, cook up the cubed pancetta till it's nice and brown, and then throw in the red pepper flakes



Then add the onions and sauté until they just start to get translucent



Next throw in the broccoli followed by a pinch of salt and some fresh ground pepper and just let the broccoli warm through a tiny bit



Load the contents of your frying pan into the crust, and top with about half the grated swiss cheese



Now Beat the eggs and milk with a couple big pinches of salt and some fresh ground pepper, and pour the eggs mixture over the the contents of the crust, then top with the remaining cheese.





Now Bake the whole thing for about 15-20 minutes, or until the top is golden and the middle doesn't jiggle when you give the oven rack a little shake. Let it cool for 5 minutes before you cut into it, that way any egg that may be soft will finish cooking.



DONE! I like to eat mine with a spoonful of plain greek yogurt, a hefty squeeze of Sriracha and an extra sprinkle of salt...for good measure :)