A quiche is a savory dish. It is an egg custard that is baked in a pie crust. The add-in options are limitless! Favorites include meat, cheese, and vegetables.

How long should a quiche rest before cutting?

I recommend waiting 20 minutes so the filling can finish setting. This allows for cleaner cut slices.

How do you make a quiche not soggy?

Blind baking the crust is key! If you add the egg mixture to an unbaked crust, the liquid is going to seep into the pie crust which prevents it from becoming crisp.

What is the difference between a quiche and a frittata?

Pie crust! A quiche is baked in a pie crust while a frittata is crustless. A quiche also has more cream/dairy vs a frittata.

Caramelized Onion and Pancetta Quiche

Print Recipe

★★★★★

5 from 1 reviews

This Caramelized Onion and Pancetta Quiche can be eaten for almost any meal. Breakfast, brunch, lunch, or even dinner! It’s a classic for Easter, baby or bridal showers, Mother’s Day and more. This quiche recipe looks very impressive and elegant but it is actually simple to make.

Author: Kathleen
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 2 hours
Yield: 8 servings
Category: Breakfast
Method: Oven, Stove
Cuisine: American

Ingredients

1 pie crust, store bought or homemade
4 ounces diced pancetta
1 medium-large yellow onion, thinly sliced
1/4 cup salted butter
3 cups loosely packed baby spinach, roughly chopped
5 eggs
1 cup half and half
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt

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Instructions

Blind Bake crust. Roll your pie dough into a 12-inch diameter circle. Place into your pie dish and gently press it in place. Crimp the edges with your fingers. Chill the pie crust for at least 30 minutes. Preheat oven to 400 degrees F. Line your crust with parchment paper and fill with pie weights. Bake the chilled crust for 15 minutes - the edges should be just starting to brown. After crust is done, lower oven to 350 degrees F.
Cook Pancetta. Meanwhile, start your filling. First, in a large skillet cook the pancetta over medium until lightly browned - about 3-4 minutes. Remove from skillet.
Caramelize Onions. To same skillet, add the butter and onion. Caramelize over medium heat until well softened and golden. About 20-25 minutes. Add spinach to cooked onions. Toss together until spinach is wilted. Remove from heat and add back in pancetta.
Egg Filling. In a large bowl with a hand mixer or a whisk, mix the eggs, half and half, pepper, and salt until well combined.
Prepare Quiche. Sprinkle the onion, spinach, and pancetta filling over the bottom of your partially baked pie crust. Slowly pour over the egg mixture.
Bake. Bake quiche at 350 degrees F for 45-55 minutes. After about 30 minutes you may want to loosely cover with foil so the crust doesn't get too brown. The quiche is done when the center is just set.
Serve. Allow to rest and cool for 20 minutes before slicing and serving.

Notes

Leftovers - Leftover quiche can be stored, covered, in the fridge for up to 4 days. Quiche can be warmed up in the oven (for best results) or microwaved. It's also great eaten cold.

Nutrition

Serving Size: 1 slice
Calories: 313
Sugar: 2.2 g
Sodium: 366.2 mg
Fat: 25 g
Carbohydrates: 13.8 g
Protein: 8.6 g
Cholesterol: 151.3 mg

Keywords: Pancetta Quiche, Spinach Quiche Recipe, Spinach and Pancetta Quiche, Easter Quiche, Easter Recipe, Mother's Day Recipe, Brunch Recipe

Find it online: https://kathleenscravings.com/caramelized-onion-and-pancetta-quiche/