Date And Pancetta Quiche

• 2 scallions, finely chopped
• 3 ounces pancetta, diced
• 6 dates, chopped
• 4 eggs
• 3/4 cup heavy cream
• 3 1/2 ounces feta cheese, crumbled
• 2 teaspoons dijon mustard
• 3/8 teaspoon salt
• 3/8 teaspoon freshly ground pepper
• 1 Pie crust
• 3/4 cup whole milk

1. 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.
2. Whisk together the eggs, season them well with salt and pepper, and then whisk in the milk and cream.
3. Remove the crust from the oven. Sprinkle the pancetta, scallions, and half the cheese over the bottom, then pour in the egg and cream mixture and sprinkle the remaining cheese over the top.
4. 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.

scallions, pancetta, dates, eggs, heavy cream, feta cheese, mustard, salt, freshly ground pepper, pie crust, milk

Taken from food52.com/recipes/68281-date-and-pancetta-quiche (may not work)