Crustless Spinach Quiche With Pancetta – a delicious recipe with eggs, milk, cheddar cheese, parmesan cheese, pancetta, onion. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 350 degrees, and spray a 9 inch pie dish with non-stick cooking spray.
2
Squeeze all the water out of the frozen spinach and put the spinach in a large bowl. Put the shredded cheeses in the bowl, along with the nutmeg and salt and pepper to taste.
3
Lightly beat the eggs and add the milk. Combine the egg-milk mixture with the spinach-cheese mixture.
4
Brown the pancetta cubes in a medium skillet. Drain the pancetta cubes on paper towel, then add to the bowl with the spinach and eggs.
5
Brown the onion in the drippings in the skillet used to cook the pancetta. Drain the onions on the paper towels and add to the spinach and eggs.
6
Pour the mixture into the prepared pie dish, and bake for 35-40 minutes, or until a knife inserted into the center comes out clean. Let cool for 10 minutes before cutting into 6 wedges.
417
kcal
Calories
28
g
Fat
9
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 (10 ounce) packages frozen chopped spinach, thawed, 7 eggs, 1 cup milk, 3/4 cup shredded cheddar cheese, and more.
Yes, Crustless Spinach Quiche With Pancetta falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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