“Pancetta Spinach Quiche”

My husband and I are such breakfast people. I use this time together to create special breakfast meals when our schedules permit creating a fun day. That’s where my Pancetta Spinach Quiche came into play and you gotta have good eats. It was a nice Sunday morning and ready to start a day of football watching. Are you ready for some FOOTBALL? Ha, ha, ha…Sorry, I couldn’t help myself. Perfect recipe when your house is pumped to start graving while watching.

Pancetta Spinach Quiche

Anyway, Pancetta Spinach Quiche is a blend of absolute creamy, deliciousness. Starting with a buttery crust, pre-baked to keep crust from becoming soggy. Then add a filling of flavorful pancetta (Italian cured bacon), spinach, onion, heavy cream, sour cream, cheese, and eggs. Add in some spices like nutmeg, salt and pepper. There’s something about nutmeg in cream. I love that taste combination in addition to creamy goodness is awaiting your mouth with each bite. Let’s just say it’s music in your mouth. The smell of pancetta and onion frying will drive you insane.

Pancetta Spinach Quiche

Quiche is so simple to make, made ahead of time and refrigerating the pie then bring to room temperature before baking. Quiches can be served hot or at room temperature if serving a crowd. These savory pies also go well with a variety of sides from fresh fruit to toast or biscuits. Did I forget to mention hash browns or home fries? Okay, what was I thinking as that means, double yum.

Pancetta Spinach Quiche

If you’re looking for something quick and easy to serve for breakfast or brunch, this quiche recipe answers the call. Regular bacon can be used in this quiche recipe and cheese can be mixed in but may require longer baking time. Don’t feel like making homemade pie crust, no problem; just use store-bought. I even think the leftovers taste as good the next day. Feel free to experiment with ingredients and use what your family and friends love. Do you have a favorite quiche recipe or have made my recipe, share your thoughts? Have a great day!

Pancetta Spinach Quiche

Pancetta Spinach Quiche

2 cups baby spinach

3/4 cup red onion, diced

3 large eggs, at room temperature

1/2 cup heavy cream

1 cup sour cream

1/8 t. ground nutmeg

1/4 t. kosher salt

1/4 t. pepper

8 oz. pancetta, diced (1/2 pound) – can use regular bacon if desired

3/4 cup Mexican blend or cheddar cheese

One 9-inch pie crust shell, chilled

In a large skillet over medium heat, sauté pancetta until just beginning to brown and some fat starts to render. Add in onions and cook until pancetta is browned, and onions are caramelized, stirring occasionally, about 20 minutes. Remove from heat to cool.

Heat oven to 350 degrees. Using a medium bowl, mix together heavy cream and sour cream. Whisk in eggs and add in nutmeg, salt and pepper. Add in pancetta mixture and spinach.

Before pouring filling into pie crust shell, beat one egg with a little water and brush inside of shell with beaten egg. This will prevent the crust from becoming soggy. This will work on all pie containing a wet filling. Pour quiche filling into pie shell. Sprinkle top evenly with cheese.

Place in middle of oven and bake for 35 to 40 minutes until puffed and golden brown and set. Cover edges with foil if crust begins to brown too fast. Remove from oven and place on cooling rack. Serve quiche warm or at room temperature.

Makes 8 servings. Carbs, 13 g.