Preheat oven to 325 degrees. Spray a 12x10x1-inch sheet pan or 13x9x2-inch baking dish with nonstick spray; set aside.
Who needs a slab pie when you can have a slab quiche? Serve 8 people with this simple take on a crust-less savory quiche recipe.
Servings and Ingredients
|6 oz.||thinly sliced pancetta|
|8||Hy-Vee large eggs|
|2 c.||Hy-Vee half-and-half|
|1 ¼ c.||Hy-Vee 2% reduced-fat milk|
|½ tsp.||ground white pepper|
|¼ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee stone ground Dijon mustard|
|2 ½ c.||Hy-Vee shredded Italian blend, or mozzarella cheese|
|2 tbsp.||Hy-Vee all-purpose flour|
|2 c.||fresh baby spinach, loosely packed and divided|
|1 c.||grape tomatoes, halved|
Things To Grab
- 12x10x1-inch sheet pan or 13x9x2-inch baking dish
- Hy-Vee nonstick cooking spray
- Large skillet
- Medium bowl
- Meat thermometer
Cook pancetta in a large skillet over medium heat until crisp. Coarsely chop half the pancetta; set remaining pancetta aside.
Whisk together eggs, half-and-half, milk, pepper, salt, and mustard in a large bowl. Combine cheese and flour in a medium bowl; toss until flour coats cheese. Add cheese mixture, chopped pancetta, 1 cup spinach and basil to egg mixture; combine well.
Pour egg mixture into prepared pan. Tear reserved pancetta into large pieces. Top quiche with remaining spinach, pancetta, and tomatoes.
Bake 30 to 40 minutes or until a knife inserted near center comes out clean (160 degrees). Let stand 10 minutes before serving.
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 265mg
- Sodium: 730mg
- Total Carbohydrates: 10g
- Protein: 22g