Name: deep-dish spinach pancetta quiche
Ingredients: 2 cups all-purpose flour; 1 teaspoon salt; 8 tablespoons cold unsalted butter, cut into small cubes; 1 large egg; 1/2 cup cold water; 8 ounces pancetta, diced ((or bacon)); 2 large onions, thinly sliced (vertically); 1/2 teaspoon dried thyme, crushed; 1/2 cup oil-packed sun-dried tomatoes, drained & chopped; 4 cups baby spinach; 8 ounces havarti cheese, shredded; 6 large eggs; 2 cups plain fat-free Greek yogurt; 1 cup 2% milk; 1/4 teaspoon white pepper; 1/8 teaspoon ground nutmeg

A modern take on an old favorite. This Deep-Dish Spinach Pancetta Quiche is a showstopper.

And it get’s better. Thanks to fat-free Greek yogurt, it’s extra light and healthful. You’ll need to prepare a deep-dish pastry shell for this one. The amount of filling is substantial and it just won’t all fit in a standard-sized pie crust.

Let’s start off with the pastry shell…

As mentioned, you’ll need a generous amount of pastry dough. Enough to line your 9-inch round springform pan. You may find that you’ll be using this very pastry dough to make any number of sweet and savory baked goodness in the future.

You can always prepare and bake your crust ahead of time. Once cooled, this can be covered and stored at room temperature overnight. Or, if well-wrapped, can be frozen in the pan for up to 6 months.

Be sure to use very cold butter, so that it can be cut into small pieces.
Once incorporated with the flour and salt in the bowl of your food processor, it should resemble coarse crumbs.

Add the egg and water.
Pulse until the dough just begins to come together.

Remove the prepared dough from the bowl of the processor.
Place it on a large piece of plastic wrap, shape it into a disc and wrap tightly.
The dough must be refrigerated for at least 30 minutes before proceeding to the next step.

Transfer the chilled disc to a large, lightly floured surface.
Be sure your surface can accommodate the rolled out dough of 15-inches in diameter.

Note: Once you have reached the step where the dough is ready to be rolled out into a circle, keep in mind that this dough can also be used as the base for a large rustic fruit tart. Or a very deep-dish apple pie. Hmmm …a future post or two, perhaps?

To protect the dough from breaking up or tearing, loosely wrap it around your rolling pin.
This will aid in the transfer to your springform pan.
Once it’s draped over the pan, shift it so that you have a little over a one-inch overhang.
Gently press it into the pan so that it fits snugly and adheres to all surfaces.

Trim the overhang to one inch and press it firmly against the outside of the pan.
This will help prevent shrinkage as it bakes.
Any excess dough can be used to patch cracks or tears inside the pan.
Don’t be too concerned if the edges are a bit rough or uneven.
The excess dough will eventually be cut away when the pan’s outer ring is removed.

Cover the entire shell with a double layer of form-fitted foil.
This will prevent over-browning during the initial baking.

After hanging out in the oven for about 30 minutes, your deep-dish pastry shell is ready and waiting to be filled.
Set it aside to cool as you work on the delicious filling.

I know …I mentioned earlier that this quiche is extra light and there’s a big ole’ mound of cubed pancetta sitting there. Sorry about that one. But really, you cook the pancetta down to crispy little bits of flavor and drain off most of the fat. It’s true.

Let’s pause for just a moment and talk about the pancetta…

If you are sharing this dish with someone that typically limits their sodium intake, you may want to consider eliminating the pancetta and replacing it with an equal amount of bacon. Even low-sodium bacon would work. I’ve made this my own by tweaking the original recipe and switching out the meat with delicious results. Pancetta really does tend to be “saltier and more heavily cured than American bacon.”

The savory ingredients come together quickly in one large pan.
The tangy custard mixture is created in your blender.
Then it’s all combined in your pre-baked deep-dish pastry shell.

Your Deep-Dish Spinach Pancetta Quiche will hang out in the oven for over an hour.

You’ll know it’s done when the custard is set in the center.
Another way to test for doneness is to insert a thermometer in the center to see if it has reached 165°F.

Once the quiche is completely cooled, use an offset spatula or a sharp knife to cut the pastry shell flush with the top of the springform pan.
Carefully remove the pan’s outer ring.
Garnish with fresh basil, if desired.
Cut into wedges and serve.

deep-dish spinach pancetta quiche

Adapted from BH&G

A flaky pastry crust is filled with eggs, pancetta, cheese and Greek yogurt for a delicious update to an old favorite.

Servings 10 to 12 servings

Author Rosemary Stelmach

Ingredients

Deep-Dish Pastry Shell

2 cups all-purpose flour
1 teaspoon salt
8 tablespoons cold unsalted butter, cut into small cubes
1 large egg
1/2 cup cold water

Spinach Pancetta Quiche

8 ounces pancetta, diced (or bacon)
2 large onions, thinly sliced (vertically)
1/2 teaspoon dried thyme, crushed
1/2 cup oil-packed sun-dried tomatoes, drained & chopped
4 cups baby spinach
8 ounces havarti cheese, shredded
6 large eggs
2 cups plain fat-free Greek yogurt
1 cup 2% milk
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg

Instructions

Deep-Dish Pastry Shell

In the bowl of a food processor, combine the flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Combine the egg and water in a small bowl; add to the food processor and pulse until the mixture just begins to clump together.
Transfer the mixture out onto a sheet of plastic wrap; fold the wrap over and press the crumbs until they hold together. Shape into a disc. Wrap and chill at least 30 minutes.
Turn the chilled dough out onto a lightly floured surface and roll it out to a 15-inch circle. Carefully roll the pastry around the rolling pin and transfer to a 9 x 2 1/2-inch springform pan, pressing it into the sides. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring to help prevent it from shrinking. Use the trimmings to fill any cracks. Freeze the shell for 20 minutes.
Preheat the oven to 400°F. Place the springform pan on a baking sheet. Line the pastry shell with a double thickness of aluminum foil long enough to overhang the sides. Bake about 20 minutes or until the edge of the dough is lightly browned. Remove the foil and continue baking the pastry shell for 10 to 15 minutes longer, or until lightly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool before filling.

Spinach Pancetta Quiche

In a large skillet over medium heat cook the pancetta until lightly browned, about 10 to 12 minutes, stirring occasionally. With a slotted spoon, transfer pancetta to a paper towel-lined plate, reserving 2 tablespoons drippings in the skillet.
Return thr skillet to medium heat. Add the onions and dried thyme; cook, stirring occasionally, until tender and golden, 10 to 15 minutes. Stir in the sun-dried tomatoes and cook 1 minute. Add the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and allow to cool for 10 minutes. Stir in the pancetta and cheese.
For the custard: In a blender combine the eggs, yogurt, milk, salt, pepper, and nutmeg. Cover and blend until frothy.
Set the springform pan with the pre-baked pastry shell on a baking sheet. Spoon the onion mixture into the bottom of the pastry shell. Pour the custard over the onion mixture. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until the top is lightly browned and the custard is just set in the center (165°F).
Let cool in the pan for 40 minutes. With an offset spatula or serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring. Garnish with fresh basil, if desired. Cut the quiche into wedges and serve while still warm.

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