pancetta quiche Lorraine

Hi foodies today is National pi day I'd thought i would share a savory pie called a quiche i made on Sunday for company its easy delicious and I'm going to wow the judges with this dish at the san Mateo county fair culinary arts department i cannot wait so just follow the step by step instructions you're good to go

Pancetta quiche Lorraine

For the pie crust
1 1/2 cups flour
1/2 cup organic shortening (do not use crisco like our grannies did super unhealthy for us) spectrum is recccomended
1 beaten egg
1 tsp sugar
1/4 cup water plus more if needed

For the quiche
3 oz pancetta such as boars head they do the work or get it at a deli and dice it yourself too.
1 medium sweet onion sliced
2 beaten eggs
1/2 cup milk
1/2 cup half and half
1 tbl flour
1/2 tsp salt
pinch of nutmeg
1 1/2 cups grated swiss cheese

Method
for the crust
in a bowl using a pastry cutter cut organic shortening into flour until texture is like a crumble. Beat together egg, sugar and water slowly add to flour mixture. If too wet add a little more flour if dry add water. Divide dough in half use one now save other for later use. Roll on a floured surface transfer to a pie dish trim if needed and crimp and form edges  Prick holes so they bake evenly. Bake at 425 for 8 minutes or until light golden then reduce temperature to 325 as we make the filling
to make the filling in  a saute pan over medium heat saute pancetta until crisp drain fat reserve 2 tablespoons of pancetta drippings. Cook sliced onions for 15 minutes until tender and soft low and slow. In a mixing bowl combine eggs milk, cream flour, salt and nutmeg and whisk to combine place cheese pancetta and onion onto the bottom of the pie the pour custard over the top bake for 50 minutes until tooth pick is inserted comes out clean let sit 10 minutes before eating