PANCETTA AND SPINACH QUICHE
Sauteed crispy pancetta and garlicy spinach cooked into eggs and topped with 2 different types of cheeses. Its pie for breakfast!
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
I use fresh baby spinach; frozen spinach can be substituted but make sure to thaw and fully drain it before adding it to the quiche.
Milk or heavy cream can be used instead of the half & half.
CAL 363 CARB 18G FAT 26G PROTEIN 13G FIBER 0G SUGAR 4G