I love garlic, and we eat it regularly in our house. While garlic is a great accompaniment to many meals, sometimes it deserves to be the star of the dish, like in my savory garlic pie recipe.

I know what you’re thinking… garlic pie? It’s fantastic, though, and has a rich, bold flavor. The garlic is roasted, giving it a sweeter taste that balances with the salty pancetta perfectly. The pie is held together with a rich egg and cream base and oozing with melted cheese.

This unique dish makes a great addition to a brunch or luncheon, and can even serve as a light supper all on its own. Take it to your next potluck and turn your doubting friends into fans with just one bite!

Here are the ingredients you’ll need:

• 2 or 3 heads of garlic (depending on your personal tastes)
• 1 1/2 cup grated Romano cheese
• 1 1/2 cup grated swiss cheese
• 1/2 lb pancetta, diced
• 3 eggs
• 1 cup heavy cream
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 pie crusts (pre-made refrigerated dough works great)

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.)

While garlic is roasting (and oven is preheating) mix together two shredded cheeses in a bowl. Set aside.

Dice pancetta (get the deli to slice it 1/4″ thick so you can then cut it into 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.

Mix eggs and cream well in a bowl and stir in salt and pepper. Set aside.

Remove garlic cloves from bulbs and cut any large ones in 2-3 pieces.

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. Read our post on how to flute a pie crust if you need help with this step. Cut a few small vent holes in the top crust.

Bake at 400 F for 30 minutes or until golden brown. After removing from oven, let sit about a half hour then serve while still warm.