Carbonara Quiche

Two of Travis's favorite dishes are pasta carbonara and quiche. So he requested that I make a hybrid Carbonara Quiche! Below is what I came up with.

Ingredients
Serves 4

1 pie dough (refrigerated)
½ cup cubed pancetta
½ cup yellow onion, diced
½ cup frozen peas
¼ cup parmesan
¾ cup mozzarella
1 cup milk
1/2 cup heavy cream
3 eggs
1/2 teaspoon salt
Black pepper to taste
1/8 teaspoon ground nutmeg

Directions

Preheat oven to 350°F.

Place the pie dough in a 10-inch wide tart pan, pressing the dough into the corners. Line the frozen crust with heavy duty aluminum foil or with parchment paper. Allow for a couple inches to extend beyond the sides of the tart or pie pan. Fill two-thirds with dry beans or other pie weights. If you are using a pan with a removable bottom, place the pan on a rimmed baking sheet in the oven to catch any spillage.

Bake for 20 minutes. Then remove from oven, remove the pie weights (the easiest way to do this is to lift up the foil by the edges) and the foil. Using the tines of a fork, poke little holes all around the base of the crust. Return to the oven and bake for another 10 minutes, until lightly browned all over. Remove from oven and set aside.

While the crust is baking, place the cubed pancetta in a cast iron and brown. Add onions and sauté for 5 minutes until soft. Add in frozen peas and cook for 2 more minutes. When the crust is complete add the pancetta and pea mixture. Sprinkle cheese over the mixture.

Whisk together eggs, milk, cream, salt, pepper, and nutmeg in a large bowl. Pour over the cheese/pea mixture.

Bake until quiche is just set, 30 to 40 minutes. Transfer quiche in pan to a rack to cool at least 20 minutes before serving.