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Prep time
25 minutes
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Cook time
45 minutes
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Serves
8
Author Notes
Creamy, salty, sweet, and crusty - you will be surprised how well dates work in a quiche! Use your favorite pie crust recipe, or forget about the crust (and the dijon mustard instruction) and make this is a frittata. A note on the cheese: I always use French feta. It is much creamier than other fetas I have tried. If at all possible, get French feta. If French feta is not available to you, consider using a good quality goat cheese to get a nice creamy texture, although I think other kinds of feta will also do well. This recipe was inspired by a date and feta omelet I ordered for brunch at Cafe Leila in Berkeley, California - I had never heard of using dates and eggs together and was really surprised how delicious it was! —clintonhillbilly
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Ingredients
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2
scallions, finely chopped
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3 ounces
pancetta, diced
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6
dates, chopped
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4
eggs
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3/4 cup
heavy cream
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3 1/2 ounces
feta cheese, crumbled
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2 teaspoons
dijon mustard
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3/8 teaspoon
salt
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3/8 teaspoon
freshly ground pepper
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1
Pie crust
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3/4 cup
whole milk
Directions
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Preheat oven to 400 degrees. Blind bake pastry, lined with foil filled with beans, for 15 minutes or follow your recipe’s blind baking instructions. Remove foil and beans, brush with dijon mustard, and bake another 5 minutes. While you are blind baking the crust, cook the pancetta in a frying pan until the fat renders and the pancetta is crispy. Set the pancetta aside to drain on a paper towel.
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Whisk together the eggs, season them well with salt and pepper, and then whisk in the milk and cream.
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Remove the crust from the oven. Sprinkle the pancetta, scallions, dates, and half the cheese over the bottom, then pour in the egg and cream mixture and sprinkle the remaining cheese over the top.
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Bake until set, 30-40 minutes. I take it out when there is still a slight wobble in the very center. If you prefer a firmer texture leave it oven until there is no wobble.
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