Artichoke and Pancetta Quiche

Skip the Bacon and Try Pancetta in this Artichoke and Pancetta Quiche

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:

• Deep Dish Pie Plate
• Whisk Set
• Pie Server
• Mixing Bowls

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Artichoke And Pancetta Quiche

Prep Time10 mins

Cook Time40 mins

Stand time20 mins

Total Time1 hr 10 mins

Course: Breakfast, brunch, Main Course

Cuisine: American

Keyword: artichoke-pancetta-quiche, easy-quiche-recipes

Servings: 6 pieces

Calories: 522kcal

Author: Melissa Sperka

Ingredients

• 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

Instructions

• 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.

Notes

Bacon may be substituted for the pancetta, if desired.

Nutrition

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

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