Spinach and pancetta quiche is a flavorful and easy meal that anyone can make. The flavors of crispy pancetta and spinach are a match made in heaven and it makes the most delicious quiche filling. It is great served for breakfast, lunch, or dinner.
I love all quiches because there are so many variations that you can use based on what ingredients you have in your refrigerator. I almost always have fresh spinach and pancetta in my house so this combination just works well for me.
This is why quiche is a great way to use up leftovers and odds and ends you may have. For us, this is a great meal-planning dish because I can make a couple of these quiches at one time and we have breakfast and/or lunch throughout the week.
Pancetta Quiche with Spinach Ingredients
- Eggs: The eggs are the filling for the quiche. I like to use large eggs.
- Fresh spinach: You can also use frozen spinach.
- Parmesan cheese: You can also use, gruyere, cheddar cheese, or any salty firm cheese. I prefer Parmesan!
- Heavy cream: Cream is mixed in with the eggs for the filling.
- Whole milk: A little milk is also used to lighten the quiche filling.
- Diced pancetta: This Italian bacon adds so much flavor to the quiche.
- Olive oil: Extra virgin works best if you have it.
- Kosher salt
You can pretty much say this is an Italian quiche with all of the delicious Italian ingredients. I always have these Italian staples in my house 🙂
This quiche is one of my favorite combos of flavors (I even make a side dish out of just spinach and pancetta). It is also good for you with all of that spinach loaded in there.
To ensure a flakey crust, you want to make sure you pre-bake your crust in the oven for about 30 minutes. The easiest way to do this is by lining your unbaked crust with aluminum foil or parchment paper and filling the pie crust with dried beans, rice, or pie weights before baking.
If you skip this step your crust will not be as amazing and flakey.
If you want more ideas of fillings for your quiche, here are some favorites we like to use:
- leftover deli ham
- any cheeses (mix and match them if you need to)
- bell peppers
- just cheese
- ham and cheese
- almost any vegetable will work. Just remember that some vegetables may need to be cooked and liquid drained out first so it doesn't make your quiche soggy.
- cream, milk, or both can be used.
There is definitely a lot you can throw into this dish. For the crust, I like to use my homemade pie crust but I also use store-bought pie crusts if I am pressed for time. There is no shame in getting help!
Hope you give it a try!
Spinach and Pancetta Quiche
- pie plate, tart pan or quiche pan, pie weights or similar
- 6 eggs
- 1 pie crust Here is my easy pie crust recipe
- 16 ounces fresh spinach about 2 small bags. If you use frozen spinach, just thaw 1 box of spinach and proceed to the step about draining your spinach below.
- ½ cup Shredded parmesan cheese You could also use gruyere or cheddar cheese.
- ½ cup heavy cream
- ¼ cup whole milk
- ¼ cup diced pancetta
- 1 tbsp olive oil
- 1 /4 teaspoon kosher salt
- ¼ teaspoon pepper
- Pre-heat your oven to 375 degrees
- Roll out your dough so that it is big enough to fit in your quiche pan and up the sides.1 pie crust
- Gently lift the pie crust into your pan and press lightly in and crimp your edges, trimming any excess dough off. Make sure you do not pull the dough into place or it will cause the crust to pull away from the pan during baking.
- Line the top of your dough with parchment paper or aluminum foil and top that with pie weights, dried beans or rice.
- Place this in your pre-heated oven for 30 minutes to pre-bake.
- After 30 minutes, remove from the oven and lift out your paper and pie weights carefully and let crust cool completely (about 20- 30 minutes.)
- In a large saute pan, heat your olive oil over medium heat1 tablespoon olive oil
- Add your pancetta and cook until crispy¼ cup diced pancetta
- After the pancetta is crisped up, remove from the pan and set aside.
- In the same pan, add your fresh spinach and cook just until the spinach starts to wilt16 ounces fresh spinach
- Once it has wilted remove from the heat and place in a strainer.
- With your spinach in a strainer, lightly press it down and let sit over a bowl to drain out any excess liquids and cool
- While the spinach is draining and cooling, add your eggs, cream, milk, salt and pepper to a large bowl and mix well6 eggs, ½ cup heavy cream, ¼ cup whole milk, 1 /4 teaspoon kosher salt, ¼ teaspoon pepper
- Now add your cheese and reserved crispy pancetta to the egg mixture and mix it all in½ cup Shredded parmesan cheese
- Once your spinach is drained and cooled spread this mixture over your pre-baked pie crust evenly.
- Now carefully pour your custard mixture over the top of your spinach in the pan.
- Bake for 25-30 minutes if you are using a tart pan (or 30-35 minutes if using a pie dish) or until it starts to puff up a bit and toothpick inserted in center comes out clean.
Nutrition Values are estimates only.See full nutrition disclaimer here
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