Serves 4


4 oz pancetta

1 small or ½ large red onion, sliced

5 eggs

1 cup heavy cream

2/3 cup (more or less) gruyere or cheddar cheese

½ tsp salt

3-4 cranks from a pepper mill

Butter for the dish


Heat a skillet over medium high heat.  Cook the pancetta in this for 3-4 minutes.  Add the onions and cook for another 4-5 minutes then take the pan off the heat.  Heat the oven to 375. Whisk the eggs in a bowl then add in the cream. Whisk these together with the salt and pepper.  Butter your preferred oven safe dish or pie plate. Spread the pancetta and onions into the dish. Pour in the egg mixture.  Sprinkle on the cheese. Bake for about 25 minutes, until there is the very slightest jiggle in the very center. Cool a few minutes before cutting into.

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