Spring Quiche with TomaTruffle
4 ounces pancetta, cubed
2 shallots, peeled and thinly sliced
10 ounces fresh asparagus, ends removed and cut into 1-inch segments
8 ounces frozen peas, thawed
1 cup whole milk
4 ounces Point Reyes TomaTruffle, shredded
1 tablespoon minced fresh thyme
Preheat oven to 375F. Grease an 8-inch pie dish and set aside.
Heat a skillet over medium heat. Add pancetta and cook until it just begins to crisp. Remove with a slotted spoon to a paper towel-lined sheet pan to drain, leaving any remaining fat in the skillet. Add shallots and a pinch of salt and sauté until tender, about 5 minutes, stirring frequently. Add asparagus, cooking another few minutes, until bright green and al dente. Remove from heat and stir in peas and pancetta.
In a medium mixing bowl, whisk together eggs and milk.
On a lightly floured surface, roll out puff pastry disk a little larger than your pie plate. Carefully press into pie plate, folding excess crust under itself and crimp, decoratively, as desired.
Pour vegetable mixture into crust. Add half of shredded TomaTruffle. Pour egg mixture over and top with remaining cheese. Finish with fresh thyme.
Bake until puff pastry is brown and center of quiche is set, about 45-60 minutes. Allow to cool about 10 minutes before cutting and serving.