Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee


This quiche was the result of a happy coincidence, when I had roasted garlic and goat's cheese that needed using up. I always have petits pois and packets of cubed pancetta in my freezer, so I combined everything, put it in a quiche shell and baked it.

Quiche with pancetta, goat cheese, petits pois and roasted garlic cream

To test this recipe, I made two quiches: one using a deep metal pan with a removable bottom, that was about 22cm in diameter and 4cm deep, and a flat porcelain pan that was 28cm in diameter and about 2cm deep. Both are good, although in different ways. The first one was richer, with a higher filling-to-crust ratio; the second version was lighter.

I usually make roasted garlic when I'm using the oven to bake other things. For this recipe, put the garlic in the oven while the quiche shell is baking (although you'll need to cook the garlic longer than the quiche shell). If you like, roast two or more heads of garlic at the same time; the leftover can be reserved for other dishes.

The pate brisée recipe makes enough dough for two quiches; the second portion of dough can be frozen to use later.

For the pate brisée:
360 grams plain (all-purpose) flour
½ tsp fine sea salt
1 tsp granulated sugar
250 grams unsalted butter, straight from the fridge
About 80ml ice water

For the filling:
1 large head of garlic
About 30ml olive oil
4 large eggs
320ml milk
320ml cream
Fine sea salt and freshly ground black pepper
Freshly ground nutmeg
200 grams pancetta, rind removed
3 shallots, chopped
200 grams petits pois, defrosted, if frozen
100 grams soft goat's cheese

Make the pate brisée. Put the flour, salt and sugar into the bowl of a food processor and combine thoroughly. Cut the butter into 1.5cm chunks, put them in the food processor and pulse briefly, until the butter is the size of small peas. Put the ingredients into a bowl and add the ice water. Quickly mix the ingredients with your fingertips to make a dough that's neither sticky nor dry; if needed, drizzle in a little more ice water. Briefly knead the dough then divide it into two pieces. Flatten each piece of dough into a disc and wrap it with cling-film before refrigerating for at least an hour.

Dust a work surface with flour. Roll out the dough into a large circle that's about 3mm thick, sprinkling it with flour as needed so it doesn't stick to either the work surface or the rolling pin. Fit the dough into a quiche pan, moulding it gently so it fits into the contours of the pan without stretching. Double over the dough at the edges and press firmly to thin it out slightly. Trim off the excess dough at the rim. Chill for at least an hour, then use the tines of a fork to poke holes at even intervals in the bottom of the quiche shell.

Preheat the oven to 200 degrees Celsius. Press a sheet of aluminium foil over the quiche shell, fitting it into the contours, then fill it with pie weights or uncooked rice or beans. Bake at 200 degrees for 15 minutes, then reduce the heat and bake at 180 degrees for 20 minutes. Carefully lift out the foil and weights, and continue to bake the shell until it's pale golden. Leave the crust to cool to room temperature. Leave the oven on.

Roast the garlic while baking the quiche shell. Trim off the top of the head of garlic, cutting down far enough to expose most of the cloves. Put the head of garlic on a sheet of aluminium foil, drizzle with the olive oil and wrap it loosely with the foil. Put it in the oven and cook for about an hour, or until the garlic is soft. When it's cool enough to handle, squeeze the garlic cloves from the papery peel. Set aside several of the smaller cloves. Put the others in the bowl of a clean food processor. Add the eggs, milk and cream. Add a small amount of freshly grated nutmeg, and season to taste with salt and pepper. Purée the ingredients until smooth.

Put the pancetta and shallots into a skillet and set it over a medium flame. Cook the ingredients until the pancetta starts to brown and the shallots are soft. Stir in the petits pois then remove the skillet from the flame. Put the ingredients in an even layer in the cooked quiche shell. Crumble the goat's cheese and scatter it over the ingredients, then add the reserved roasted garlic cloves. Place the quiche shell (still in the pan) on a baking tray and pour in the custard so it's almost all the way to the brim; there might be some custard left over. Carefully put the baking tray into the oven and bake the quiche for about 15 minutes, or until a thin crust forms on the surface. Poke a hole in the surface crust and slowly pour as much remaining custard as possible through the hole. (The surface crust helps to contain the custard so it doesn't spill out.) Continue to bake the quiche until the custard is fully set (about 45 minutes in total). Cool for about 30 minutes before slicing.