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Deep-Dish Spinach Pancetta Quiche
Recipe

18 INGREDIENTS • 19 STEPS • 4HRS

Deep-Dish Spinach Pancetta Quiche

5.0
1 rating
A flaky pastry crust is filled with eggs, pancetta, cheese, and Greek yogurt for a delicious update to an old favorite. This Deep-Dish Spinach Pancetta Quiche is a showstopper.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
A flaky pastry crust is filled with eggs, pancetta, cheese, and Greek yogurt for a delicious update to an old favorite. This Deep-Dish Spinach Pancetta Quiche is a showstopper.
4HRS
Total Time
$2.99
Cost Per Serving
Ingredients
Servings
10
US / Metric
Deep-Dish Pastry Shell
Salt
1 tsp
Unsalted Butter
1/2 cup
Cold Unsalted Butter, cubed
Water
1/2 cup
Cold Water
Spinach Pancetta Quiche
Pancetta
1 cup
Pancetta, diced
or Bacon
Onion
2
Large Onions
vertically thinly sliced
Dried Thyme
1/2 tsp
Crushed Dried Thyme
Sun-Dried Tomatoes in Olive Oil
1/2 cup
Sun-Dried Tomatoes in Olive Oil, drained, chopped
Fresh Baby Spinach
4 cups
Fresh Baby Spinach
Havarti Cheese
2 cups
Havarti Cheese, shredded
2% Reduced Fat Milk
1 cup
2% Reduced Fat Milk
Ground White Pepper
1/4 tsp
Ground White Pepper
Ground Nutmeg
1/8 tsp
Ground Nutmeg
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
483
Fat
31.1 g
Protein
24.4 g
Carbs
26.8 g
Add to plan
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Deep-Dish Spinach Pancetta Quiche
Save
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

Yields 10-12 servings.
Cooking InstructionsHide images
step 1
In the bowl of a food processor, combine All-Purpose Flour (2 cups) and Salt (1 tsp) Add Unsalted Butter (1/2 cup) and pulse until the mixture resembles coarse crumbs.
step 1 In the bowl of a food processor, combine All-Purpose Flour (2 cups) and Salt (1 tsp)  Add Unsalted Butter (1/2 cup) and pulse until the mixture resembles coarse crumbs.
step 2
Combine the Farmhouse Eggs® Large Brown Egg (1) and Water (1/2 cup) in a small bowl. Add to the food processor and pulse until the mixture just begins to clump together.
step 2 Combine the Farmhouse Eggs® Large Brown Egg (1) and Water (1/2 cup) in a small bowl. Add to the food processor and pulse until the mixture just begins to clump together.
step 3
Transfer the mixture out onto a sheet of plastic wrap; fold the wrap over and press the crumbs until they hold together. Shape into a disc. Wrap and chill for at least 30 minutes.
step 3 Transfer the mixture out onto a sheet of plastic wrap; fold the wrap over and press the crumbs until they hold together. Shape into a disc. Wrap and chill for at least 30 minutes.
step 4
Turn the chilled dough out onto a lightly floured surface and roll it out to a 15-inch circle. Carefully roll the pastry around the rolling pin and transfer to a 9x2 1/2-inch springform pan, pressing it into the sides.
step 4 Turn the chilled dough out onto a lightly floured surface and roll it out to a 15-inch circle. Carefully roll the pastry around the rolling pin and transfer to a 9x2 1/2-inch springform pan, pressing it into the sides.
step 5
Trim the overhanging pastry to 1-inch and press it firmly against the outside of the ring to help prevent it from shrinking. Use the trimmings to fill any cracks. Freeze the shell for 20 minutes.
step 5 Trim the overhanging pastry to 1-inch and press it firmly against the outside of the ring to help prevent it from shrinking. Use the trimmings to fill any cracks. Freeze the shell for 20 minutes.
step 6
Preheat the oven to 400 degrees F (200 degrees C). Place the springform pan on a baking sheet. Line the pastry shell with a double thickness of aluminum foil long enough to overhang the sides.
step 6 Preheat the oven to 400 degrees F (200 degrees C). Place the springform pan on a baking sheet. Line the pastry shell with a double thickness of aluminum foil long enough to overhang the sides.
step 7
Bake in the oven for about 20 minutes or until the edge of the dough is lightly browned.
step 8
Remove the foil and continue baking the pastry shell for 10-15 minutes longer, or until lightly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool before filling.
step 8 Remove the foil and continue baking the pastry shell for 10-15 minutes longer, or until lightly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool before filling.
step 9
Prepare the Spinach Pancetta Quiche. In a large skillet over medium heat cook the Pancetta (1 cup) until lightly browned, about 10-12 minutes, stirring occasionally.
step 9 Prepare the Spinach Pancetta Quiche. In a large skillet over medium heat cook the Pancetta (1 cup) until lightly browned, about 10-12 minutes, stirring occasionally.
step 10
With a slotted spoon, transfer the pancetta to a paper towel-lined plate, reserving 2 Tbsp drippings in the skillet.
step 11
Return the skillet to medium heat. Add the Onions (2) and Dried Thyme (1/2 tsp) cook, stirring occasionally, until tender and golden, 10 to 15 minutes.
step 12
Stir in the Sun-Dried Tomatoes in Olive Oil (1/2 cup) and cook for 1 minute.
step 13
Add the Fresh Baby Spinach (4 cups) and cook until wilted, 1-2 minutes.
step 13 Add the Fresh Baby Spinach (4 cups) and cook until wilted, 1-2 minutes.
step 14
Remove from the heat and allow to cool for 10 minutes. Stir in the pancetta and Havarti Cheese (2 cups).
step 14 Remove from the heat and allow to cool for 10 minutes. Stir in the pancetta and Havarti Cheese (2 cups).
step 15
Meanwhile, make the custard. In a blender combine the Farmhouse Eggs® Large Brown Eggs (6), Fat-Free Greek Yogurt (2 cups), 2% Reduced Fat Milk (1 cup), Salt (to taste), Ground White Pepper (1/4 tsp), and Ground Nutmeg (1/8 tsp). Cover and blend until frothy.
step 16
Set the springform pan with the pre-baked pastry shell on a baking sheet. Spoon the onion mixture into the bottom of the pastry shell. Pour the custard over the onion mixture.
step 16 Set the springform pan with the pre-baked pastry shell on a baking sheet. Spoon the onion mixture into the bottom of the pastry shell. Pour the custard over the onion mixture.
step 17
Bake for 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 to165 degrees F (70 degrees C).
step 17 Bake for 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 to165 degrees F (70 degrees C).
step 18
Let cool in the pan for 40 minutes. With an offset spatula or serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring.
step 18 Let cool in the pan for 40 minutes. With an offset spatula or serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring.
step 19
Garnish with Fresh Basil Leaves (to taste) if desired. Cut the quiche into wedges and serve while still warm.
step 19 Garnish with Fresh Basil Leaves (to taste) if desired. Cut the quiche into wedges and serve while still warm.
Tags
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Lunch
Shellfish-Free
Dinner
Italian
Vegetables
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