This recipe should be called “The Delicious Fluffy Cheesy Eggs, Crispy Pancetta, Shallots and Spinach in a Flaky Crust” to give you a better idea of how satisfying this quiche really is. If you love bacon (Italian bacon), cheese, spinach, and onions, then this recipe is for you!
It’s perfect for any season. The great thing about quiche is that it’s so versatile and you can add your preference of meat, vegetables, and cheese. But try this recipe first. It’s really good…
It’s also perfect for breakfast, lunch, and dinner, or even a brunch party. Your friends and family will love it. Once you make this, it won’t be the first time. Pretty soon you’ll be a quiche aficionado!
One bite of that and you won’t stop…
HOW TO MAKE BACON, CHEESE AND SPINACH QUICHE
Preparation time: 25 minutes
Cook time: 40 minutes
- 1-1/2 Cup Crisco (vegetable Shortening)
- 3 Cups King Arthur all-purpose flour
- 1 whole egg
- 5 Tbs cold water
- 1 Tbs white vinegar
- 1 Tsp salt
- 1 Tbs olive oil
- 1 shallot, chopped
- 4 oz pancetta bacon
- 1 Cup spinach, chopped
- ¾ Cup shredded Cabot Seriously Sharp Cheddar cheese
- 1 Cup whole milk
- 3 eggs
- Salt and ground black pepper, pinches
- In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
- Separate the dough into thirds. Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill).
- When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist). If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
- With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge. If using a 9″ tart pan like this recipe, roll your rolling pin over the dough edges in tart pan cutting off extra bits.
- Preheat oven to 400 degrees.
- Over medium heat, sauté pancetta in olive oil until lightly crisp. Add shallot and cook until translucent. Add spinach and allow to wilt. Remove from heat.
- In a medium bowl, whisk together eggs, milk, cheese, salt, and pepper.
- Place the pancetta mixture into the egg mixture. gently mix. Pour into pie crust.
- Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes.
- Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)
Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!
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