Pancetta Spinach Quiche
Minutes Prep time: 20
Minutes Total time: 60
Servings: 8
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 60
Servings: 8
Difficulty: Intermediate
1 can (14.5 oz each) Hunt's® Diced Tomatoes
1 refrigerated pie crust
3 large eggs
3 egg yolks
1-1/3 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Italian blend or mozzarella cheese
1/4 cup fresh basil, minced
6 slices pancetta or bacon, cooked crisp, chopped
1 cup baby spinach leaves
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 179 mg | 18% |
Carbohydrate | 16 g | 5% |
Cholesterol | 174 mg | 57% |
Total Fat | 21 g | 33% |
Iron | 1 mg | 3% |
Calories | 296 kcal | 15% |
Sodium | 679 mg | 28% |
Protein | 10 g | 21% |
Saturated Fat | 10 g | 50% |
Sugars | 3 g | 0 |
Vitamin C | 6 mg | 10% |
Preheat oven to 425°F. Drain tomatoes well in strainer, pressing gently to release liquid.
Unroll and place pie crust in 9-inch quiche dish or deep-dish pie plate; flute edges. Refrigerate until ready to fill.
Whisk together eggs, egg yolks, half-and-half, salt and black pepper in medium bowl until blended.
Layer half each of the cheese, basil, tomatoes, pancetta and spinach into pie crust; repeat layers. Carefully pour egg mixture over top. Bake quiche on lower rack in preheated oven for 15 minutes.
Carefully cover edge of crust with aluminum foil to prevent over-browning. Reduce oven temperature to 350°F, and continue baking for 25 to 30 minutes or until top of quiche is puffed and knife inserted near the center comes out clean. Remove from oven and let stand 10 minutes before cutting into wedges; serve.
Pancetta Spinach Quiche