Introduction

This deep-dish spinach pancetta quiche is a savory and satisfying dish perfect for breakfast, brunch, or a light dinner. The crisp homemade crust holds a rich filling packed with spinach, pancetta, sun-dried tomatoes, and creamy Havarti cheese. It’s a delicious way to impress family and friends with a homemade quiche.

A baked quiche with a golden-brown, thick crust borders the dish, filled with a creamy, pale yellow egg mixture. Dark green spinach pieces are spread unevenly inside the quiche, giving a contrast to the yellow filling. Small bright green basil leaves are scattered on top for decoration. The quiche is placed on a grey pan, set on a white marbled surface with crumbs and basil leaves around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour

1 teaspoon Salt

8 tablespoons Unsalted Butter

1 Large Egg (for dough)

1/2 cup Water

8 ounces Pancetta

2 Onions

1/2 teaspoon Dried Thyme

1/2 cup Sun-Dried Tomatoes in Olive Oil

4 cups Fresh Baby Spinach

8 ounces Havarti Cheese

6 Large Eggs (for custard)

2 cups Fat-Free Greek Yogurt

1 cup 2% Reduced Fat Milk

1/4 teaspoon Ground White Pepper

1/8 teaspoon Ground Nutmeg

Salt, to taste

Fresh Basil Leaves, to taste (for garnish)

Instructions

Step 1: In a food processor, combine flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs.

Step 2: Beat the large egg with water in a small bowl. Add to the food processor and pulse until dough just begins to clump.

Step 3: Transfer dough onto plastic wrap, press into a disc, wrap tightly, and chill for at least 30 minutes.

Step 4: Roll dough on a lightly floured surface into a 15-inch circle. Carefully transfer to a 9×2 1/2-inch springform pan, pressing into sides.

Step 5: Trim dough to leave 1-inch overhang. Press overhang firmly against outside of pan to prevent shrinking. Use trimmings to patch any cracks. Freeze for 20 minutes.

Step 6: Preheat oven to 400°F (200°C). Place pan on a baking sheet. Line dough with double-layered foil, allowing foil to overhang.

Step 7: Bake for about 20 minutes until dough edge is lightly browned.

Step 8: Remove foil and bake another 10-15 minutes until bottom is lightly browned. Cool before filling.

Step 9: In a large skillet over medium heat, cook pancetta until lightly browned, about 10-12 minutes, stirring occasionally. Drain on paper towels, reserving 2 tablespoons drippings.

Step 10: Add onions and thyme to the reserved drippings. Cook until tender and golden, 10-15 minutes, stirring occasionally.

Step 11: Stir in sun-dried tomatoes and cook for 1 minute.

Step 12: Add spinach and cook until wilted, 1-2 minutes. Remove from heat and cool for 10 minutes.

Step 13: Stir pancetta and Havarti cheese into the spinach mixture.

Step 14: In a blender, combine eggs, Greek yogurt, milk, salt, white pepper, and nutmeg. Blend until frothy.

Step 15: Spoon vegetable and pancetta mixture into pastry shell. Pour custard over the filling.

Step 16: Bake for 1 hour 20 minutes to 1 hour 30 minutes until top is lightly browned and custard is just set (internal temperature 165°F/70°C).

Step 17: Cool in pan for 40 minutes. Run an offset spatula or serrated knife around the edge to release crust. Remove springform ring carefully.

Step 18: Garnish with fresh basil leaves if desired. Slice into wedges and serve warm.

Tips & Variations

For a richer crust, use cold shortening or a mix of butter and shortening instead of butter alone.

Substitute Havarti with Gruyère or Swiss cheese for a different flavor profile.

Wilt fresh spinach ahead of time, then squeeze out excess moisture to avoid a watery quiche.

Use a pie shield or foil to cover edges if they brown too quickly during baking.

FAQs

Can I make the crust ahead of time?

Yes, the dough can be made and chilled up to 2 days in advance. Keep it tightly wrapped in the refrigerator until ready to roll out.

Can I use a regular pie pan instead of a springform pan?

Yes, but a springform pan makes it easier to remove the quiche without damaging the crust. If using a regular pie pan, cool the quiche well before slicing and serving directly from the pan.