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Deep-Dish Spinach Pancetta Quiche Recipe

★★★★★

4.7 from 72 reviews
  • Author: Ethan
  • Total Time: 2 hours 35 minutes
  • Yield: 8 servings 1x
  • Diet: Low Fat

Description

This Deep-Dish Spinach Pancetta Quiche is a savory delight combining a flaky homemade crust with a rich filling of crispy pancetta, tender onions, fresh spinach, sun-dried tomatoes, and creamy Havarti cheese. Baked to golden perfection with a smooth custard made from eggs, Greek yogurt, and reduced-fat milk, this quiche is perfect for brunch, lunch, or a comforting dinner.

Ingredients

Scale

Crust

  • 2 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 8 tablespoons Unsalted Butter
  • 1 Large Egg
  • 1/2 cup Water

Filling

  • 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

Custard

  • 6 Large Eggs
  • 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

Garnish

  • Fresh Basil Leaf, to taste

Instructions

  1. Make the Dough: In the bowl of a food processor, combine 2 cups of all-purpose flour and 1 teaspoon salt. Add 8 tablespoons of unsalted butter and pulse until the mixture resembles coarse crumbs.
  2. Add Egg and Water: In a small bowl, combine 1 large egg and 1/2 cup water. Add to the food processor and pulse until the mixture just begins to clump together.
  3. Shape and Chill Dough: Transfer the mixture onto plastic wrap, fold over, and press the crumbs to hold together. Shape into a disc, wrap, and chill for at least 30 minutes.
  4. Roll Out Dough: On a lightly floured surface, roll the chilled dough into a 15-inch circle. Carefully roll the pastry around a rolling pin and transfer it to a 9×2 1/2-inch springform pan, pressing into the sides.
  5. Trim and Freeze Shell: Trim overhanging pastry to 1 inch and press firmly against the outside of the ring to prevent shrinking. Use trimmings to fill cracks. Freeze the shell for 20 minutes.
  6. Preheat Oven and Prepare Shell: Preheat oven to 400°F (200°C). Place springform pan on a baking sheet and line the pastry shell with double thickness aluminum foil overhanging the sides.
  7. Bake Shell Partially: Bake for about 20 minutes until edges are lightly browned.
  8. Remove Foil and Finish Baking Shell: Remove foil and bake an additional 10-15 minutes until bottom is lightly browned. Cool on a rack before filling.
  9. Cook Pancetta: In a large skillet over medium heat, cook 8 ounces pancetta until lightly browned, about 10-12 minutes, stirring occasionally. Transfer with a slotted spoon to a paper towel-lined plate, reserving 2 tablespoons drippings in skillet.
  10. Sauté Onions: Return skillet to medium heat. Add 2 onions and 1/2 teaspoon dried thyme; cook until tender and golden, 10-15 minutes, stirring occasionally.
  11. Add Sun-Dried Tomatoes: Stir in 1/2 cup sun-dried tomatoes in olive oil; cook for 1 minute.
  12. Wilt Spinach: Add 4 cups fresh baby spinach; cook until wilted, about 1-2 minutes.
  13. Mix Filling: Remove from heat and cool 10 minutes. Stir in cooked pancetta and 8 ounces Havarti cheese.
  14. Make Custard: In a blender, combine 6 large eggs, 2 cups fat-free Greek yogurt, 1 cup 2% milk, salt to taste, 1/4 teaspoon ground white pepper, and 1/8 teaspoon ground nutmeg. Blend until frothy.
  15. Assemble Quiche: Place pre-baked shell on a baking sheet. Spoon the onion mixture into the shell and pour custard over it.
  16. Bake Quiche: Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until top is lightly browned and custard is set, reaching 165°F (70°C) in the center.
  17. Cool and Release: Let cool in pan for 40 minutes. Run an offset spatula or serrated knife around edge to loosen. Carefully remove springform pan ring.
  18. Garnish and Serve: Garnish with fresh basil leaves if desired. Cut into wedges and serve warm.

Notes

  • For best crust flakiness, use cold unsalted butter and avoid overworking the dough.
  • Chilling the dough helps prevent shrinking in the oven.
  • Freezing the crust before baking helps maintain its shape and texture.
  • Ensure the custard is just set but still moist in the center to avoid a dry quiche.
  • Fresh basil adds a refreshing note but can be omitted or substituted with parsley.
  • This quiche can be made a day ahead and refrigerated, reheat gently before serving.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Keywords: deep dish quiche, spinach quiche, pancetta quiche, savory tart, brunch recipe, homemade pie crust, Havarti cheese quiche

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Find it online: https://theethankitchen.com/deep-dish-spinach-pancetta-quiche-recipe/