Spinach Pancetta Quiche

By LRay

Better Homes & Gardens, January 2015, page 82.

Nutrition Facts (Deep Dish Pastry Shell)
Per serving: 180 kcal cal., 10 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 43 mg chol., 242 mg sodium, 1 g fiber, 0 g sugar, 3 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 recipe Deep-Dish Pastry Shell
• 8 ounces pancetta, chopped
• 2 large onions, thinly sliced (about 2 cups)
• 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 eggs
• 2 cups plain fat-free Greek yogurt
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon ground nutmeg
• Fresh basil, if desired

Details

Servings 10
Preparation time 60mins
Cooking time 60mins
Adapted from bhg.com

Preparation

Step 1

Prepare Deep-Dish Pastry Shell. Preheat the oven to 325 degrees F.

2. In a large skillet over medium heat cook the pancetta until lightly browned, about 10 to 12 minutes, stirring occasionally. With a slotted spoon, transfer pancetta to a paper towel-lined plate, reserving 2 tablespoons drippings in the skillet.

3. Return skillet to medium heat. Add the onions and dried thyme; cook, stirring occasionally, until tender and golden, 20 to 22 minutes. Stir in the dried tomatoes and cook 1 minute. Add the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and cool 10 minutes. Stir in pancetta and cheese.

4. For the custard, in a blender combine the eggs, yogurt, milk, salt, pepper, and nutmeg. Cover and blend until frothy.

5. Set the springform pan with the pastry shell on a baking sheet. Spoon onion mixture into the bottom of the pastry shell. Pour in the custard. Bake 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 (165 degrees F). Let cool in the pan 40 minutes. With a serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring. Cut the quiche into wedges.