Savory Quiche With Spinach, Pancetta & Gruyere

This is my absolute favorite go-to quiche recipe. Minimal chopping. Endlessly adaptable. And SO delicious. I took the base recipe from my dear mother who swears by the Moosewood Cookbook, but replaced the pie dough with puff pastry and whatever veggies and cheese you have on hand. The egg custard and cheesy layer right on top of the crust makes this a crowd pleaser every time and so good for meal prep when you're short on time! Enjoy!

Ingredients

1 round puff pastry sheet 

1 1⁄2 cups grated Gruyere cheese, divided 

1 tablespoon butter

4 ounces of pancetta, cubed

1 medium onion, chopped

3 cups fresh spinach

salt and pepper, to taste

paprika

5 eggs

1 1⁄2 cups milk

3 tablespoons flour

1⁄4 teaspoon salt

1⁄4 teaspoon mustard powder

Directions

Preheat oven to 375 F.

Place pastry dough in 9-inch pie pan. Cover bottom of crust with 1 cup of Gruyere cheese.

In a frying pan, melt butter and fry pancetta until crispy. Add onions and saute until soft and translucent.

Add fresh spinach, salt and pepper to taste, and saute for 5 more minutes or until wilted and cooked.

Spoon veggies and pancetta mixture on top of cheese in pie crust.

In a medium bowl, beat all of remaining ingredients (eggs, flour, milk, mustard powder and salt) together until thoroughly mixed.

Pour custard over pancetta and spinach layer until pie is full.

Sprinkle remaining 1/2 cup of cheese and paprika over the top and cook in a 375 F oven for 40-45 minutes.