Spinach and pancetta quiche is a big on flavor easy meal that anyone can make. I make quiche at least once a week because it is so easy and it tastes amazing.
There are so many variations that you can use based on what ingredients you have in your refrigerator. This is why quiche is a great way to use up leftovers and odds and ends you may have.
It is for us 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.
This quiche is one of my favorite combos of flavor (I even make a side dish out of spinach and pancetta). It is also good for you with all of that spinach loaded in there. If you are not into making crusts for the quiche or gluten free, you can simply grease your pie dish and pour the custard mixture right in without the crust!
What type of pan to use to make quiche:
For the pan, you can use any pie dish to make this quiche. I love working with tart pans when I make my quiches because it has a nice fluted edge and it is not as deep as a pie dish making the custard to crust ratio a little more equal.
If you use a pie dish, you will have a thicker egg base, the more traditional way of making quiche. Either way works just fine! It is just a matter of preference.
Tips for Making a Flaky Crust:
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.
Even thought this quiche is called spinach and pancetta quiche, you can certainly use whatever veggies or meats you have on hand to make your quiche. Quiches are the miracle worker in using up leftovers.
Here are some other ideas for ingredients to use in your quiche that you may have in your refrigerator:
- leftover deli ham
- any cheeses (mix and match them if you need to)
- bell peppers
- mushrooms
- 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
Equipment
- pie plate, tart pan or quiche pan, pie weights or similar
Ingredients
- 6 eggs
- 16 ounces of 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.
- 1/2 cup shredded parmesan cheese, gruyere, or cheddar cheese. I prefer Parmsan!
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/4 cup diced pancetta cooked well until crispy
- 1 tbsp olive oil
- 1 /2 tsp salt
- 1/4 tsp pepper
Instructions
- Pre-heat your oven to 375 degrees
Prepare your dough
- If you are making your own pie crust this is my no fail recipe. It makes 4 crusts so you can half the recipe and get just two and freeze one for a later time.
- Roll out your dough so that it is big enough to fit in your quiche pan and up the sides.
- Gently lift the pie crust into your pan and press lightly in and crimp your edges, trimming any excess dough off.
- 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 cool completely (about 20- 30 minutes.)
Filling
- In a large saute pan, heat your olive oil over medium heat
- add your pancetta and cook until crispy
- 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 wilt
- 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 well
- Now add your cheese and reserved crispy pancetta to the egg mixture and mix it all in
- 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 or until it starts to puff up a bit and toothpick inserted in center comes out clean.
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