Preheat oven to 325 degrees. Spray a 12x10x1-inch sheet pan or 13x9x2-inch baking dish with nonstick spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
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
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| ⅓ c. fresh basil, loosely packed and chopped | ||
| 1 c. grape tomatoes, halved |
Things To Grab
- 12x10x1-inch sheet pan or 13x9x2-inch baking dish
- Hy-Vee nonstick cooking spray
- Large skillet
- Whisk
- Medium bowl
- Meat thermometer
Directions
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.
Nutrition facts
Servings
430 Calories per serving
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 265mg
- Sodium: 730mg
- Total Carbohydrates: 10g
- Protein: 22g
Daily Values
0%
Iron 10%
0%
Calcium 30%
0%
Vitamin D 10%
0%
Potassium 6%