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I’m a huge fan of quiche. Specifically, an easy-to-make quiche like this pancetta and spinach quiche recipe that is hands down, one of my favorites! Plus, who doesn’t like pie for breakfast? In my opinion, quiche is simply breakfast pie!
I find that making a quiche is quite simple and you will too because I’m going to teach you how to make one. First you sauté whatever vegetables and meats that you want to include in your quiche. Then you whisk up 6 eggs and 1/2 cup of milk, cream or half and half with salt and pepper added. Then you place your veggies and meats in the pie pastry, pour the eggs and milk mixture over it and then top with cheese. Bake for 30-45 minutes and then devour it like you haven’t eaten in days.
You can easily make this gluten free by using Wholly Gluten free pie shells. I actually prefer these over the non-GF shells. They have a great taste and texture and hold up better in my opinion.
I also have a recipe for a SPINACH AND MUSHROOM QUICHE that has salami in it along with some other breakfast ideas such as my GRIT BREAKFAST BOWL, EASY BUTTERMILK BISCUITS, SAUSAGE GRAVY, PUMPKIN BAKED OATMEAL and MIXED BERRY OATMEAL.
Ingredients
- Pie shell
- Eggs
- Heavy cream, milk or half and half
- Pancetta
- Spinach
- Garlic
- Garlic and herb goat cheese
- Parmesan cheese
- Salt/pepper
Pancetta can sometimes be hard to find at the grocery store so bacon can definitely be substituted here. Another substitution would be to use regular goat cheese, or a garlic and herb cheese spread like Boursin or Alouette.
How to make a pancetta and spinach quiche
Time needed: 45 minutes
How to make pancetta and spinach quiche
- Thaw & Preheat
Remove pie shell from freezer and allow to thaw at room temperature for 15-20 minutes. Preheat oven to 400 degrees F.
- Sauté
In a skillet over medium heat sauté the pancetta then allow to drain on paper towels, set aside. Sauté the spinach in 1 tbsp of olive oil and add the garlic once spinach has wilted.
- Whisk
Whisk the eggs and cream (or half and half) together. Add salt and pepper.
- Assemble
Place the spinach and pancetta in the bottom of the pie shell then pour the egg/milk mixture over top. Sprinkle cheeses over top of quiche.
- Bake
Bake for 30-35 minutes in a 400-degree F oven.
Storing and reheating
Pancetta and spinach quiche will keep for 4 days in the refrigerator in an airtight container. I usually just wrap it well in tin foil.
You can reheat quiche in the microwave for 1 minute which makes it wonderful for meal prepping. Similarly, you can reheat it in the oven on 350 degrees F for 10-15 minutes.
If you have an abundance of leftover spinach, then try making my CREAMY SPINACH AND MUSHROOM PASTA it’s so yummy.
If you love this recipe like I do, then give it a 5-star rating!
PANCETTA AND SPINACH QUICHE
Ingredients
- 1 Pie shell thawed
- 4 oz Pancetta diced
- 2 cup Spinach see note
- 2 clove Garlic minced
- 6 Eggs
- ½ cup Half & half see note
- ¼ tsp Salt
- ¼ tsp Pepper
- 2-3 oz Garlic and herb goat cheese, Boursin
- 3 tbsp Parmesan cheese grated or shredded
Instructions
- Take pie shell out of freezer and thaw on counter according to package directions.
- Preheat oven to 400 degrees F. In a large bowl whisk eggs, half & half, salt and pepper. Set aside.
- In a large skillet, brown pancetta and drain on paper towels. In same skillet add the spinach and cook until fully wilted then add garlic and cook for 1 minute more.
- Place pancetta and spinach in the bottom of thawed pie shell. Add the egg mixture then top with cheeses.
- Bake for 30-35 minutes in a 400-degree oven.
Notes
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