How to make the perfect quiche with pancetta, goats cheese and roasted garlic
Producing a quiche can be a great - and often colourful - way to use up food that is nearing its expiry date
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.
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.