Caramelized Onion and Pancetta Quiche
I love quiche. It’s one of those rare dishes that is perfect for any time of day. Breakfast? Obvious great choice. Brunch with mimosas? The perfect dish to impressive your friends. Lunch or dinner? Absolutely! There are endless quiche filling options – cheese, meats, veggies, the list goes on. For this Caramelized Onion and Pancetta Quiche, we’re loading it up with onions, pancetta, and spinach. You could even add cheese if you want!
What you’ll need for the Onion and Pancetta Quiche:
- Pie dough – you can make your own or buy store bought
- Small Cubed pancetta – I buy mine in the package pre-cubed in the deli
- Onion and butter for caramelizing. You can’t beat the flavor caramelized onions add!
- Baby spinach – for some color and to balance some of the richness
- Eggs, of course.
- Half and half
The first and very important step of any quiche is the crust. Buttery and flaky, it is a crucial component. For a quiche we first partially bake the crust. This helps keep the crust from getting soggy. It is an extra step, but very key. When blind baking, you’ll want to fill your crust with pie weights (dry beans is a great substitute). The weights help keep your crust from shrinking down the sides.
Once the crust is blind baked, we can pour in the fillings. If you’d like, you can blind bake the crust a day in advance to save time. It’s totally okay if the crust is cold when pouring in filling. For this quiche we’re using sautéed diced pancetta, caramelized onions, and sautéed spinach. All done in the same skillet to cut down on clean up.
The quiche bakes in a preheated oven for about 45-50 minutes. The center should be just set and the crust golden brown. I like to cover my quiche with aluminum foil when the crust starts to get golden to prevent from over browning. You’ll want to let the quiche cool for at least 15 minutes before cutting and serving. The quiche can also be cooled completely – it’s just as good at room temperature in my opinion. Making this an easy dish to make ahead of time.
What other fillings do you love in your quiche?