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
Now – this, my friends, is the perfect quiche
Let me get you a slice
Smoky Pancetta Quiche
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6
- Category: Breakfast
- Cuisine: American
For the crust:
- 1 store-bought pie crust
- Butter and flour for flouring the tart pan (about 1 tablespoon of each)
- 1 egg white, beaten
For the filling:
- 1 tablespoon of olive oil
- 4 ounces of diced pancetta
- 1 tablespoon of butter
- 8 ounces of sliced white button mushrooms (about 1 small container)
- 2 large shallots, diced
- 3 ounces of baby arugula, washed and dried
- 4 eggs
- 1/8 to 1/4 teaspoon of chipotle hot sauce
- 1/8 teaspoon of smoked paprika
- 1/4 teaspoon of freshly cracked black pepper
- 1/4 teaspoon of kosher salt
- 1/2 cup of shredded smoked mozzarella cheese
- Heat your oven to 400 degrees F.
- Butter and flour a 9-inch tart pan with a removable bottom thoroughly, making sure to get in the edges of the tart pan sides. Place on a sheet pan.
- Unroll your pie dough and gently fit into the tart pan, making sure to remove any excess after you fit it into the fluted sides.
- Using a fork, prick the base of the dough so that it won’t puff up in the oven.
- Brush the dough lightly with the beaten egg white and bake for 10 minutes or until the crust is golden brown.
- Remove from the oven and let cool for 15 minutes while you prepare the filling.
- In a large skillet, add the olive oil and the pancetta. Cook until the pancetta starts to crisp and then remove the pancetta to a paper lined plate.
- To the pancetta drippings, add the butter and the mushrooms.
- Sauté until the mushrooms are a brown.
- Add the shallots and sauté until they are translucent.
- Add the fresh arugula and cook until it wilts down, about a minute or two.
- Add the arugula mushroom mixture to the cooled crust and sprinkle the crisp pancetta over the mixture.
- In a bowl, whisk together the eggs, hot sauce, smoked paprika, black pepper, salt and shredded smoked mozzarella.
- Pour the custard over the filling, making sure it gets right to the top.
- Bake until the mixture is set and golden, about 18 – 20 min.
- Let cool for about 15 minutes and then serve.
Special Equipment: 9-Inch Tart Pan with Removable Bottom
Let’s see what the other #BaconMonth bloggers brought to the table shall we?
- Chocolate Peanut Butter Bacon Cake from The Grant Life
- Bacon-Wrapped Chicken Skewers from A Simple Pantry
- Bacon Banana Split from Kleinworth & Co.
- Smoky Pancetta Quiche from Cooking In Stilettos
- Maple Bacon Scones from Around My Family Table
- Roasted Brussels Sprouts with Bacon and Almonds from Loves Bakes Good Cakes
- Bacon Glazed Green Beans from It’s a Keeper
Don’t forget to enter the #BaconMonth Giveaway!
My favorite finds for this recipe:
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