This Smoky Pancetta Quiche is the perfect for weekend brunch, lunch or even breakfast for dinner. Crisp pancetta is baked with fresh arugula and buttery mushrooms in a cheesy egg custard that will have you swooning at first bite!
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As we are in the midst of #BaconMonth, you know I had to bring you something that was perfect for brunch, right? This Smoky Pancetta Quiche is so easy to whip up and I promise that one bite of this lovely will have you whipping this up for many a weekend brunch or when you have that breakfast for dinner urge.
Inspired by a classic Giada recipe, I took the recipe’s advice and went with a store bought crust. Crust and I are not friends, as many know from the Apple Cheddar Pie debacle and my last quiche attempt so I’ve come to terms that perhaps, homemade crust and I will be on speaking terms but for now, I’m not going to feel one iota of guilt for going with the store bought.
I have to say – while I loved my Chile Relleno quiche, this Smoky Pancetta Quiche kicked that one out of the park. While I knew that bacon (or in my case pancetta) had to be at the forefront for #BaconMonth, I improvised and looked into the fridge to see what else I had available to play. Some fresh sauteed mushrooms, crisp shallots, a bit of smoked mozzarella and, in lieu of spinach, and some peppery arugula melded together perfectly. The creamy custard was accented by just a touch of cheese and this quiche had people asking for seconds. This, my friends is a winner of a brunch (or dinner).
Know someone that turns their nose up at the mere mention of the word “Quiche”? Call it a pie, a tart or even a “bake” because I guarantee that while the saying “real men don’t eat quiche” is often joked about, I can assure you that with one bite of this creation, men will be singing your praises and your mother-in-law will think you are a domestic goddess. When asked what they are enjoying, my suggestion is to just say “Oh – I just whipped this up from a few things I had in the fridge” and add this Smoky Pancetta Quiche to your recipe tried and true file.
On to the recipe:
Gather your ingredients
Make sure to really butter and flour your tart pan well
Let’s crisp up the key ingredient – my favorite – pancetta
Browning the mushrooms in butter – yes please!
Look how that bunch of arugula quickly wilts down
Yes, I know – lots of filling
Adding the custard
Let me get you a slice
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Let’s see what the other #BaconMonth bloggers brought to the table shall we?
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- Chocolate Peanut Butter Bacon Cake from The Grant Life
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- Bacon-Wrapped Chicken Skewers from A Simple Pantry
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- Bacon Banana Split from Kleinworth & Co.
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- Smoky Pancetta Quiche from Cooking In Stilettos
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- Maple Bacon Scones from Around My Family Table
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- Roasted Brussels Sprouts with Bacon and Almonds from Loves Bakes Good Cakes
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- Bacon Glazed Green Beans from It’s a Keeper
