Page 203 - Pie Squared

ASPARAGUS, FONTINA, AND

PANCETTA SLAB PIE

WITH A LARD CRUST

Serves 10 to 20

Pair a rich, flaky crust with tender spring asparagus, salty pancetta,
and gooey cheese for the best little pre-dinner bite or a savory
brunch entree. It’s not truly a quiche because there’s only a whisper
of custard, just enough to keep the asparagus from rolling around.

Fontina cheese is sweet and young and creamy and melts into the
custard. Be diligent scraping the asparagus spears to reveal the
tender center and make a gloriously appealing pie, a celebration of
everything spring.

Make Ahead: Prep the pancetta and asparagus hours in advance.

LARD CRUST

1⅓ cups (160 g) all-purpose flour

6 tablespoons (85 g) rendered lard or leaf lard, cubed and frozen for 20
minutes

2 tablespoons (28 g) unsalted butter, cubed and frozen for 20 minutes

⅛ teaspoon kosher salt
¼ cup (60 ml) ice water

FILLING

1 pound (450 g) asparagus, preferably thick spears
1 cup (225 g) diced pancetta

5 large eggs