Popover Pie

This recipe came about by pure accident.  I was going to make a quiche, but the crust and I didn't get along and I already had everything else cooking on the stove.  So I thought, what the heck!  Let's make one really big popover.  It was the best idea I had that night.  Delish!

1 Tbsp Olive Oil
4 oz Pancetta - Diced
1 c Cremini Mushrooms - Sliced
1/2 Onion - Sliced in Half Moons
1 Tbsp Dried Thyme
2 Cloves Garlic - Crushed
1/2 c Dry Sherry
4 Eggs
1 c Milk
3/4 c Flour
3/4 c Shredded Italian Cheese Blend
Kosher Salt
Ground Black Pepper
Non-Stick Cooking Spray

Pre-heat oven to 400 degrees.  While oven is pre-heat place a 9 inch pie pan in it to pre-heat as well.  Leave the pie pan in the oven until you are ready to assemble all the ingredients in it.

In a skillet heat the olive oil until hot.  Add the pancetta and cook over medium high heat.  Let the pancetta cook until is becomes nice and crispy.  Remove the pancetta from the skillet with a slotted spoon to a plate lined with a paper towel.

Return the skillet to the heat with the leftover olive oil and pancetta fat.  If the pancetta did not render enough fat, add some more olive oil.  You will want about 2 Tbsp of oil/fat in the skillet.  Add the sliced mushrooms and stir to coat in the oil.  Let the mushrooms cook over medium heat about  7 minutes, stirring occasionally.  Once the mushrooms have developed some color, add the onion, a good pinch of salt, a few grinds of black pepper and the thyme.  Let that all cook for another 7 - 10 minutes.  Add the crushed garlic and let it cook for about 2 minutes.  Add the pancetta back to the skillet and then add the sherry to the skillet.  Using a wooden spoon or spatula scrap all the yummy bits off the bottom of the skillet.  Let the sherry reduce to a nice syrup, about 5 minutes or so.  Turn off the heat.


Meanwhile, in a large bowl whisk the eggs until they are light and frothy.  Whisk in the milk.  Slowly add in the flour, a very large pinch of salt and a few grinds of pepper.  Whisk until there are now flour lumps.  Whisk in the cheese.

Remove the pie pan from the oven.  Spray the pan with non-stick cooking spray.  Pour about half the egg mixture into the pan.  Evenly add the pancetta and mushroom mixture to the pan and then top with the rest of the egg mixture.  Promptly return the pie pan to the oven.  Bake for 35 minutes, or until the mixture has puffed up about an inch over the pan and is golden brown.

Slice and serve while it is still warm and steamy. 

Serves 4