Don’t you love a slice of cold quiche on a hot day? This recipe is so perfect for a summer cool-down. It’s easy, it’s fast, and it’s SO YUM. In case you’ve never had it, a quiche is a savory custard with a pie crust or, as my son puts it: scrambled egg pie. From the outside looking in, quiche seems like a sophisticated recipe, but it isn’t. It really is just a scrambled egg pie. What I love the most is that just like your favorite omelet, you can add in any bits and pieces of food that are left in the fridge to make something new and magical every time.

My favorite combination is pancetta and spinach. Pancetta is a delight in a custard. Its crunchy texture and umami are a total win. I also put spinach in my quiche because it is the only way my son will eat it. (PS, make sure to get the good stuff. Conventionally grown spinach has more pesticide residues than almost all other fresh produce.) Thanks to the miracle of puff pastry, this recipe takes just a few minutes to put together. It requires no blind baking and works for every meal of the day. So make it, refrigerate it, and bust out a slice as a cool, refreshing holiday snack!

Tools

  • rolling pin

  • 9 inch pie dish

  • hand mixer (or a fork and loads of elbow grease)

  • pastry brush (or your fingers and a gentle touch)

Ingredients

  • 1 sheet frozen puff pastry, thawed

  • 1 cup pancetta, fine dice

  • 2 shallots, finely chopped (about 1/2 cup)

  • 1 clove garlic, minced

  • 5 oz fresh baby spinach

  • 5 eggs, beaten (9 eggs if you are using a deep-dish pie plate)

  • 1/4 cup milk (½ cup if you are using a deep dish pie plate)

  • ¼ cup heavy cream, 1 tablespoon set aside ( (½ cup if you are using a deep dish pie plate)

  • 3 oz cream cheese, room temperature

  • 1/2 cup grated parmesan

  • Salt and Pepper to taste

  • Italian parsley for garnish

Directions

STEP 1

Preheat oven to 425°F. Roll puff pastry to 11-inch square. Transfer to 9-inch diameter pie plate. Trim edges. Refrigerate.

STEP 2

Over medium heat, cook pancetta until crispy.  Set aside and reserve drippings. 

STEP 3

Cook shallots in drippings until translucent (about 2 minutes). Add garlic and cook until fragrant (about 1 minute). Add spinach and cook until wilted (about 2 minutes) 

STEP 4

Whip cream cheese until smooth. Mix in eggs and remaining ingredients, including most of the pancetta (Set 2 tbs aside for garnish). Salt and Pepper to taste

STEP 5

Pour mixture into prepared crust. Brush crust with 1 tablespoon heavy cream.

STEP 6

Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving