Spinach and pancetta quiche is delicious homemade savory flan, with a buttery, crisp pastry case and baked in a cheesy egg filling. A great recipe for lunch, supper, picnics, and parties.
Quiche is one of those quintessential items of food that always accompany a traditional English picnic or buffet. Quiche is a very versatile recipe in that you can use different cheeses or a combination of cheeses, and the various fillings can be swapped so you can then make up a variety of quiches.
Quiche is always best served warm or hot, only because when there's cheese, I always think it tastes much better when it's got that gooey melted flavor! But taking a quiche along to a picnic and serving it chilled is great too.
For this recipe, I decided to experiment with some perforated tart pans I bought online. I had read great reviews about them and wanted to give them a go. I don't often rave that much about products, however, I have to say, these perforated pans are a game changer!
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For one, there isn't any need to blind bake the pastry, thus saving time and energy bills, and the pastry comes out super crispy and delicately light. So these pans are a thumbs up from me, and if you can, I would urge you to try using one and see if you like them too!
For this quiche recipe, I've made step by step instructions, so you can make this completely from scratch. If time doesn't allow, you can also use store bought shortcrust pastry, although making your own is by far nicer. All you need to do is make the pastry, beat some milk and custard together and sprinkle the fillings in and bake.
As for the pastry, I always like to rest the pastry in the fridge for 20 minutes (10 mins in the freezer if you're in a rush) after I've made it, and then another 20 minutes chill time when I've put it in the tart tin. This allows the pastry to rest and when it hits the oven, it doesn't start shrinking. It's definitely worth allowing the time for chilling before baking. You can also make up a few batches of pastry and freeze or refrigerate for a day aor two if you wanted to make ahead.
The flavors in this quiche are simply wonderful! You get a lovely saltiness from the pancetta, and that combined with a refreshing burst of tomato is lovely. The cheese custard holds everything together and you can taste the cheese throughout. On a side note, if you decide to use a particularly salty cheese such as Feta, go easy on seasoning with salt when you're making this.
Prep Time
50 minutes for pastry & 15 minutes for filling (includes chilling time)
Cook Time
45 - 50 minutes
Yield
4 servings
Equipment You Will Need
You will need a flan/quiche dish measuring 23 cm / 9-inch diameter.
Ingredients
This recipe is made up of 3 elements; the pastry case, the custard filling and the pancetta,mushrooms and spinach
The Pastry Case: (9 inch flan dish)
6 oz or 170 g Shortcrust pastry
The Savory Custard Filling:
3oz or 75 g grated cheese e.g.Cheddar
4 eggs
½ pint or 300 ml milk
salt & pepper
The Filling
8 oz or 200 g pancetta, cubed.
8 oz or 200 g mushrooms, sliced
2 cups of fresh spinach leaves
1 tomato, sliced
If you can’t get pancetta, bacon will also work or you can use a combination of bacon and pancetta as I have done here (I ran out of pancetta!)
For this recipe, I've used my new perforated quiche pan. I have to say, after years of baking blind with the possibility of soggy pastry at the end of a bake, using this pan was a nice surprise.
You don't need to bake blind, or pre-bake pastry and the end result is crispy pastry and a light crust, with an even cook all over.
The only thing I did was lightly grease the pan first, although I suspect I didn't really need to do that either. You can get these pans in many different sizes and it sure saves time on baking and gives you a wonderful crust. I bought my perforated pans from Amazon.
Instructions
Make The Pastry
- If baking blind, switch the oven on to 180C, 375F, Gas 5.
- Make your shortcrust pastry. Use our recipe for shortcrust pastry. The quantities in the recipe are exactly what you need for one quiche. Wrap in plastic wrap and refrigerate for 20 minutes.
- Grease your flan dish & make sure you grease up the sides too.
- Roll out the pastry into the shape of your flan dish. Make sure there is enough to reach up the sides of your dish. I just place the quiche pan over the pastry to see if I've rolled enough.
- Use your rolling pin to transfer the pastry to the dish.
- Gently push the pastry around the sides of the dish. It's easier to lift the pastry a little and then push into the sides. Then refrigerate for 20 minutes. This will prevent the pastry from shrinking whilst baking. After 20 minutes chilling, Blind bake the pastry case for 30 minutes in the oven.(if not using a perforated pan)
The Bake Blind technique is used when you have a ‘wet’ filling or the filling cooks faster than the pastry. If you were to simply place the filling onto the raw pastry, the base would never cook properly resulting in a very soggy bottom!
If you are using a perforated tart tin, you do not need to blind bake. Just make sure there are absolutely no cracks or holes in the pastry.
- Whilst the pastry is being blind-baked, we get all the filling ingredients ready. If you haven't baked blind, you can switch your oven on now to 180C, 375F, Gas 5.
- Make up the custard mix by beating eggs & milk together. Add salt & pepper. Grate the cheese
- Fry off the pancetta and mushrooms in a pan and then drain on kitchen paper.
- For the spinach, just break up into smaller pieces with your hands. Slice the tomato.
If using a perforated tart tin, remove the pastry case from the refrigerator now
- Arrange all your ingredients in the pastry case, sprinkle the cheese in between the layers, and leave the tomatoes for the top
- Pour the custard mix over the top, making sure it is distributed. You may have to push down some of the fillings gently to get the custard to cover it.
- Carefully place the quiche in the oven and bake for 45-50 minutes, 180C, 375F, Gas 5 or until the filling has set and golden brown on top, or longer if you prefer a darker brown on the cheese.
- When the quiche is cool enough for you to handle, take a sharp knife and carefully trim off the excess pastry around the edges. You don't need to do this if you prefer a rustic look, but it makes it easier to slice and serve!
Serve warm or cold.
How to store quiche
This quiche will freeze very well after baking. Allow to completely cool then wrap in plastic wrap and a zip bag. When you want to use it, defrost thoroughly and reheat in the oven at the same temperature for 20 minutes.
You can also refrigerate the quiche and eat it the next day. Serve warmed through in the oven or chilled.
Filling suggestions
Instead of pancetta or bacon, you can use salmon
A combination of spinach, feta cheese and caramelized onions
Salmon and asparagus
The classic quiche lorraine which is made up of simply bacon and cheese
Serving suggestions
Serve as it is, warm from the oven with a simple side salad and baby new potatos
Take along to a picnic or potluck or buffet. This quiche is very transportable so long as you support the base. I place the quiche on a chopping board and then wrap before transporting.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Spinach and Pancetta Quiche
Spinach and pancetta quiche is delicious homemade savory flan, with a buttery, crisp pastry case and baked in a cheesy egg filling. A great recipe for lunch, supper, picnics, and parties.
Ingredients
The Pastry Case: (9 inch flan dish)
- 6 oz or 170 g Shortcrust pastry
The Savory Custard Filling:
- 3oz or 75 g grated cheese e.g.Cheddar
- 4 eggs
- ½ pint or 300 ml milk
- salt & pepper
The Filling:
- 8 oz or 200 g pancetta, cubed, or bacon
- 8 oz or 200 g mushrooms, sliced
- 2 cups of fresh spinach leaves
- 1 tomato, sliced
Instructions
- Make The Pastry.
- If baking blind, switch your oven on now to 180C, 375F, Gas 5. Make your shortcrust pastry. Use our recipe for shortcrust pastry. The quantities in the recipe are exactly what you need for one quiche. Wrap in plastic wrap and refrigerate for 20 minutes.
- Grease your flan dish & make sure you grease up the sides too.
- Roll out the pastry into the shape of your flan dish. Make sure there is enough to reach up the sides of your dish. I just place the dish over the pastry to see if I've rolled enough. Use your rolling pin to transfer the pastry to the dish.
- Gently push the pastry around the sides of the dish. It's easier to lift the pastry a little and then push into the sides. Then refrigerate for 20 minutes. This will prevent the pastry from shrinking whilst baking.
- After 20 minutes of chilling, Blind bake the pastry case for 30 minutes in the oven. If you haven't baked blind, you can switch your oven on now to 180C, 375F, Gas 5.
- Whilst the pastry is being blind-baked, we get all the filling ingredients ready.
- Make up the custard mix by beating eggs & milk together. Add salt & pepper. Grate the cheese
- Fry off the pancetta and mushrooms in a pan and then drain on kitchen paper.
- For the spinach, just break up into smaller pieces with your hands. Slice the tomato.
If using a perforated tart tin, remove the pastry case from the refrigerator - Arrange all your ingredients in the pastry case, sprinkle the cheese in between the layers, and leave the tomatoes for the top.
- Pour the custard mix over the top, making sure it is distributed. You may have to push down some of the fillings gently to get the custard to cover it.
- Carefully place the quiche in the oven and bake for 45-50 minutes, 180C, 375F, Gas 5 or until the filling has set and golden brown on top, or longer if you prefer a darker brown on the cheese.
- When the quiche is cool enough for you to handle, take a sharp knife and carefully trim off the excess pastry around the edges. You don't need to do this if you prefer a rustic look, but it makes it easier to slice and serve!
- Serve warm or cold.
This quiche will freeze very well after baking. When you want to use it, defrost thoroughly and reheat in the oven at the same temperature for 20 minutes
Notes
- The Bake Blind technique is used when you have a 'wet' filling or the filling cooks faster than the pastry. If you were to simply place the filling onto the raw pastry, the base would never cook properly resulting in a very soggy bottom!
- If you are using a perforated tart tin, you do not need to blind bake. Just make sure there are absolutely no cracks or holes in the pastry.
Recommended Products
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Non-stick Quiche Pan, 8 Inch Perforated Pizza Flan Pan with Removable Loose Bottom, Carbon Steel Round Tart Pan, Fluted Perforated Pie Tray Bakeware Pan for Pizza, Cakes, Cheese, Desserts -
Wilton Non-Stick Mini Tart Pan, 12-Cavity -
Le Creuset Stoneware 1.45-Quart Tart Dish, Marseille -
Le Creuset PG0600-2467 Stoneware Tart Dish, 1.45-Quart, Cerise -
Webake 4 Inch Mini Tart Pan Set of 6, Non-Stick Quiche Pan Removable Bottom Mini Tart Tins -
CHEFMADE 9.5-Inch Round Tart Pan with Removable Loose Bottom, Non-stick Carbon Steel Quiche Pan, FDA Approved for Oven Baking (Champagne Gold) -
HIC Round Quiche, Fine White Porcelain, 10 x 1.5-Inches
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 687Total Fat: 51gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 278mgSodium: 687mgCarbohydrates: 31gFiber: 5gSugar: 12gProtein: 27g
Nutrition information isn’t always accurate
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