spinach pancetta quiche

A modern take on an old favorite.  This one’s a showstopper.  And it get’s better.  Thanks to fat-free Greek yogurt, it’s extra light and healthful.  You’ll need to prepare a deep-dish pastry shell for this one.  The amount of filling is substantial and won’t all fit in a standard-sized pie crust.  You can find the recipe here.

I know …I’m talking about this being extra light and there’s a big ole’ slab of pancetta sitting there.  Sorry about that one.  But really, you cook the pancetta down to crispy little bits of flavor and drain off most of the fat.  Promise!

The savory ingredients come together quickly in one large pan.  The tangy custard mixture is created in the blender.  Then it’s all combined in your pre-baked deep-dish pastry shell.

This will hang out in the oven for over an hour.  It is done when the custard is set in the center.  Another way to test for doneness is to insert a thermometer in the center to see if it has reached 165°F.

Once the quiche is completely cooled, use a serrated knife to cut the pastry shell flush with the top of the springform pan.  Carefully remove the pan’s outer ring.  Garnish with fresh basil, if desired.  Cut into wedges and serve.

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spinach pancetta quiche

Servings 10 to 12 servings

Ingredients

  • 1 recipe deep-dish pastry shell
  • 8 ounces pancetta, diced
  • 2 large onions, thinly sliced (vertically)
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 cup oil-packed sun-dried tomatoes, drained & chopped
  • 4 cups baby spinach
  • 8 ounces havarti cheese, shredded
  • 6 large eggs
  • 2 cups plain fat-free Greek yogurt
  • 1 cup 2% milk
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon ground nutmeg

Instructions

  1. Prepare deep-dish pastry shell; set aside on baking sheet.  Preheat oven to 325°F.

  2. In a large skillet over medium heat cook the pancetta until lightly browned, about 10 to 12 minutes, stirring occasionally.  With a slotted spoon, transfer pancetta to a paper towel-lined plate, reserving 2 tablespoons drippings in the skillet.

  3. Return skillet to medium heat. Add the onions and dried thyme; cook, stirring occasionally, until tender and golden, 10 to 15 minutes.  Stir in the sun-dried tomatoes and cook 1 minute.  Add the spinach and cook until wilted, 1 to 2 minutes.  Remove from the heat and cool 10 minutes. Stir in pancetta and cheese.

  4. For the custard, in a blender combine the eggs, yogurt, milk, salt, pepper, and nutmeg.  Cover and blend until frothy.

  5. Set the springform pan with the pre-baked pastry shell on a baking sheet.  Spoon onion mixture into the bottom of the pastry shell.  Pour the custard over the onion mixture.  Bake 1 hour 20 minutes to 1 hour 30 minutes or until the top is lightly browned and the custard is just set in the center (165°F). 

  6. Let cool in the pan for 40 minutes. With a serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring. Garnish with fresh basil, if desired.  Cut the quiche into wedges.

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