June 24, 2026

Pancetta Spinach Quiche

Name: Pancetta Spinach Quiche
Prep time: 20 min
Total time: 60 min
Yield: 8
Ingredients: 1 can (398ml) Hunt's® Diced Tomatoes; 1 refrigerated pie crust; 3 large eggs; 3 egg yolks; 1-1/3 cups half-and-half; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 cup shredded Italian blend or mozzarella cheese; 1/4 cup fresh basil, minced; 6 slices pancetta or bacon, cooked crisp, chopped; 1 cup baby spinach leaves

20

Prep Time Minutes
60
Total Time Minutes
11
Number of Ingredients
8
Servings

Ingredients

1 can (398ml) Hunt's® Diced Tomatoes
1 refrigerated pie crust
3 large eggs
3 egg yolks
1-1/3 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Italian blend or mozzarella cheese
1/4 cup fresh basil, minced
6 slices pancetta or bacon, cooked crisp, chopped
1 cup baby spinach leaves

Directions

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Step one
Preheat oven to 425°F. Drain tomatoes well in strainer, pressing gently to release liquid.
Step two
Unroll and place pie crust in 9-inch quiche dish or deep-dish pie plate; flute edges. Refrigerate until ready to fill.
Step three
Whisk together eggs, egg yolks, half-and-half, salt and black pepper in medium bowl until blended.
Step four
Layer half each of the cheese, basil, tomatoes, pancetta and spinach into pie crust; repeat layers. Carefully pour egg mixture over top. Bake quiche on lower rack in preheated oven for 15 minutes.
Step five
Carefully cover edge of crust with aluminum foil to prevent over-browning. Reduce oven temperature to 350°F, and continue baking for 25 to 30 minutes or until top of quiche is puffed and knife inserted near the center comes out clean. Remove from oven and let stand 10 minutes before cutting into wedges; serve.