Savory Garlic Pie

• 2 heads Garlic (or 3 If You Are Feeling Bold!)
• 1-1/2 cup Romano Cheese, Grated
• 1-1/2 cup Swiss Cheese, Grated
• 1/2 pounds Pancetta, Diced
• 3 whole Eggs
• 1 cup Heavy Cream
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Black Pepper
• 2 whole Pie Crusts (store-bought Refrigerated Is Fine)

1. Cut tops off garlic heads and place on a piece of foil. Drizzle with olive oil and loosely wrap. Place in cold oven and turn oven on to 400 F. Roast garlic for 30 minutes, then remove. (Garlic will only be partially roasted at this point, but that's what we want.)
2. While garlic is roasting (and oven is preheating) mix together two shredded cheeses in a bowl. Set aside.
3. Dice the pancetta (get the deli to slice it 1/4" thick so you can then easily cut it into tiny cubes). Saute pancetta (don't add any oil) for a few minutes until the fat has rendered a bit and the meat is starting to take on color. Drain well and allow to cool to room temperature.
4. Mix eggs and cream well in a bowl and stir in salt and pepper. Set aside.
5. Remove roasted garlic cloves from bulbs and cut any large ones in 2-3 pieces.
6. Place one pie crust into a pie plate. Add pancetta in a layer on the bottom. Top with garlic cloves. Sprinkle cheese mixture on top. Pour egg/cream mixture carefully over the top. Wiggle the plate a bit to allow the cream to get down under the cheese. Top with second pie crust and flute edges (see our blog for a tutorial). Cut a few small vent holes in the top crust.
7. Bake at 400 F for 30 minutes or until golden brown. After removing from the oven, let sit about a half hour, then serve while still warm.

garlic, romano cheese, swiss cheese, eggs, heavy cream, kosher salt, black pepper, pie crusts

Taken from tastykitchen.com/recipes/desserts/savory-garlic-pie/ (may not work)