Spinach and pancetta quiche is a big ob 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 and good for you too 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!
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.
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 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
- 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 or quiche pan
- 6 eggs
- 1 bag of fresh spinach
- 1/4 cup diced pancetta cooked well until crispy
- 1 tbsp olive oil
- 1/2 cup shredded parmesan cheese, gruyere, or cheddar cheese
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup milk or heavy cream
- Pre-heat your oven to 375 degrees
- In a large saute pan, heat your olive oil over medium heat
- add your pancetta and cook until crispy
- now add your spinach and cook just until the spinach starts to wilt
- Now take your spinach and pancetta mixture and place in a strainer lightly press it down and let sit over a bowl to drain and cool
- While the spinach is draining and cooling, add your eggs, milk, salt and pepper to a large bowl and mix well
- Now add your cheese to the egg mixture and mix it all in
- Prepare your quiche pan. If you are using a crust, place your pie crust inside your pan.
- Once your spinach mixture is drained and cooled spread this mixture over your 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.