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Spinach Pancetta Quiche
Prep Time
1 hr
Cook Time
1 hr 20 mins
Total Time
2 hrs 20 mins
 
Servings: 8 10
Author: Bisquick
Ingredients
  • 1 deep dish pastry shell recipe above
  • 8 ounces pancetta diced
  • 2 cups onions thinly sliced (about 2 onions)
  • 1/2 teaspoon dried thyme crushed
  • 1/2 cup oil-packed dried tomatoes (drained and chopped)
  • 4 cups baby spinach
  • 8 ounces Havarti cheese shredded
  • 6 large eggs
  • 2 cups plain fat-free Greek yogurt
  • 1 cup 2 percent milk
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon ground nutmeg
Instructions
  1. Preheat oven to 325 degrees
  2. Cook pancetta over medium heat in a large skillet.
  3. Stir occasionally until lightly browned.
  4. Transfer pancetta to paper towels.
  5. Remove all but 2 tablespoons of drippings from skillet.
  6. Add onions and dried thyme and cook until golden brown.
  7. Stir in dried tomatoes and cook for about a minute.
  8. Add spinach and cook for another 2 minutes.
  9. Cool for 10 minutes before adding pancetta and cheese.
  10. To make the custard, combine eggs, yogurt, milk, salt, pepper and nutmeg na blender.
  11. Blend until frothy.
  12. Place the pancetta and onion mixture in the prebaked pastry shell.
  13. Pour in the custard.
  14. Bake for 1 hour and 20 minutes or until top is lightly browned and custard is just set in the center (165 degrees).
  15. Cool in pan for about 40 minutes.

  16. Use a serrated knife to cut the pastry shell so that it's flush with the top of the pan.

  17. Slowly and carefully remove the spring-form pan ring.
  18. Cut the quiche into wedges.
  19. Serve with optional dollop of sour cream.