A friend, Q Correll, came up with the idea of using cheshire cheese in a quiche. I don't know why, but it makes the lightest, fluffiest quiche I've ever had. The quiche is best straight out of the oven, when it's at its airiest, but it's also good left over.
Makes 6 servings
2 slices (1/4-inch-thick) pancetta (3 ounces), cut into 1/4-inch dice
1 medium leek, washed and coarsely chopped
1/2 pound cheshire cheese, shredded
1 1/2 cups half-and-half
3 large eggs
1/2 teaspoon powdered mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash of cayenne
9-inch pie crust
Heat oven to 375 degrees.
Cook pancetta in a skillet over medium heat until it begins to render its fat, 3 to 4 minutes. Add chopped leeks and saute until translucent.
Combine cheese, pancetta and leek in bowl, then scoop into pie shell. Whisk together remaining ingredients and pour into pie shell. Cook on middle rack of oven for 45 minutes or until center is set.
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