This homemade Artichoke and Pancetta Quiche can be served for breakfast, brunch, lunch or dinner. It's an impressive entree any time of day.
Skip the Bacon and Try Pancetta in this Artichoke and Pancetta Quiche
While there's rarely a moment I'm without bacon among my pantry ingredients, at times it's nice to stray just a bit from the expected. Since artichokes and pancetta, go so wonderfully together they make a perfect pairing for this quiche. The texture of the artichokes and the salty pancetta make an outstanding pairing for a quiche. It's one of those special breakfast brunch, lunch or dinner dishes that always satisfies.
Helpful Tips for Making Artichoke Quiche
- In this recipe skip the jar artichokes and go for the frozen instead for the best results. The quality of the frozen artichoke hearts is only comparable to fresh, and so very convenient. Who has time to peel each leaf from a fresh one, right?
- Pancetta is a bit like an Italian bacon, so, if you're unable to find it, the equivalent of a good quality center cut bacon will work perfectly.
- Breakfast, brunch, tea, lunch or dinner, this quiche is incredibly versatile and the balance of flavors and textures is right on the money.
- Other quiche recipes to try: classic Quiche Lorraine, the always popular Broccoli Cheddar Bacon Quiche, and Southern style Cornbread and Sausage Quiche.
- You may also enjoy this recipe for Chicken, Bacon Artichoke Pasta from Iowa Girl Eats.
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Helpful Kitchen Items:
Artichoke And Pancetta Quiche
Servings: 6 pieces
- 1 9 or 10 inch refrigerated frozen or homemade pie crust
- 8 oz pancetta or center cut bacon cooked and crumbled
- 4 medium thinly chopped scallions
- 2 tablespoon red pepper finely diced
- 1 8 oz package frozen artichoke hearts thawed and chopped
- 6 large eggs
- 1 ½ cups heavy cream
- 1 tablespoon flat leaf parsley chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ tsp. dried basil
- ½ tsp. salt
- pinch of nutmeg
- black pepper to taste
- ⅓ cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- Preheat the oven to 375°F. Lightly spritz a 9 inch deep dish pie plate with cooking spray. Fit the pie crust firmly into dish.
- In a stove top pan, cook the pancetta until crispy over medium-high heat. Remove to a paper towel to drain.
- Discard all but 2 tablespoon drippings from pan. Add scallions, red pepper and artichoke hearts to the pan. Season lightly with salt and pepper.
- Cook over medium-high heat for 4-6 minutes until the vegetables have softened and the artichokes are slightly browned.
- Meanwhile in a medium sized mixing bowl, whisk together eggs, heavy cream, parsley, Dijon mustard, garlic powder, onion powder, salt and dried basil. Add a pinch of nutmeg and season with black pepper to your taste. Whisk until all of the ingredients have combined then set aside.
- Arrange the artichoke hearts and cooked veggies on the bottom of pie crust. Sprinkle with crumbled pancetta.
- Sprinkle ⅓ cup of shredded Parmesan cheese and 1 cup of shredded mozzarella cheese over the pancetta. Pour the egg mixture evenly over the cheese.
- Place into a preheated 375°F oven and bake for 30-40 minutes or until a toothpick inserted into the center of the egg comes back clean.
- Allow the quiche to rest on the counter for 20 minutes before cutting.
Bacon may be substituted for the pancetta, if desired.
Serving: 1piece | Calories: 522kcal | Carbohydrates: 5g | Protein: 19g | Fat: 48g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 312mg | Sodium: 718mg | Potassium: 265mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1590IU | Vitamin C: 7mg | Calcium: 243mg | Iron: 2mg