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Artichoke And Pancetta Quiche

Artichoke And Pancetta Quiche

Course Breakfast, brunch, Main Course
Cuisine American
Keyword artichoke-pancetta-quiche, easy-quiche-recipes
Prep Time 10 minutes
Cook Time 40 minutes
Stand time 20 minutes
Total Time 1 hour 10 minutes
Servings 6 pieces
Calories 522kcal
Author Melissa Sperka


  • 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 Tbsp red pepper finely diced
  • 1 8 oz package frozen artichoke hearts thawed and chopped
  • 6 large eggs
  • 1 ½ cups heavy cream
  • 1 Tbsp flat leaf parsley chopped
  • 1 tsp Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp. dried basil
  • ½ tsp. salt
  • pinch of nutmeg
  • black pepper to taste
  • 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 Tbsp 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