Spinach Quiche with Manchego & Pancetta

Spinach Quiche with Manchego & Pancetta

Your family and friends will love this flavorful quiche recipe any time of day: for breakfast, brunch or dinner!

What You'll Need

1 prepared tart dough (see recipe)

4 ounces pancetta

1 garlic clove thinly sliced

1 cup cooked spinach (about 3 ounces uncooked)

¼ cup All Purpose Flour

6 eggs divided

1 cup creme fresh

1 cup whole milk, plus more for egg wash

1 cup Manchego cheese (grated)

1 teaspoon fine kosher sea salt and pepper to taste

Extra virgin olive oil as needed

Helpful tools: Sheet pans, parchment paper, pie weights or dried beans


  1. Prepare the dough (see tart dough recipe here). Roll out the dough into a large circle. Place over a prepped 9 inch tart pan with a removable bottom. Trim the edges and fold the sides in. With a fork, poke scattered holes over the bottom of the tart. Then cover with plastic wrap and put in the freezer until you are ready to make your quiche (minimum chill time 10 hours).

  2. Preheat your oven to 425 degrees Fahrenheit. Place your tart onto a baking sheet lined with parchment paper. Prebake your tart shell for 20-25 minutes. While the tart shell is baking, prep the filling.

  3. Place a large skillet on your stove and add the pancetta. Turn to medium heat. When the pancetta starts to brown, add the garlic and a dollop of olive oil and cook until fragrant. Then, add the spinach to the pan and salt and pepper to taste. Cook until spinach has wilted. Drain your filling onto paper towels. After it's cooled, squeeze out all the excess liquid and set aside.

  4. In a stand mixer with paddle attachment, add one egg and the flour. Mix on medium speed until combined. Then, add in the remaining 4 eggs, mixing in one by one, scraping down the sides until combined.

  5. In a separate bowl, whisk the creme fresh until silky smooth. Then, whisk in the milk. Over a metal strainer or mesh sieve, pour eggs into milk mixture, give a quick whisk, and add in the grated cheese, spinach filling, and salt and pepper to taste.

  6. Reduce your oven to 375 degrees Fahrenheit. Add your egg custard to the prebaked shell. In a small bowl, whisk remaining egg plus 1 tablespoon of whole milk. With a pastry brush, brush your tart crust. Bake your tart for 10 minutes. Reduce the oven to 325 degrees Fahrenheit and bake for a remaining 30-45 minutes until filling sets and the tart is golden.

  7. Let cool for 10-15 minutes. Serve warm or cold.

Makes one, 9-inch quiche

Time saving tip: Quiche is a wonderful make-ahead item to reheat just before serving. To make-and-bake ahead, follow the directions and allow the quiche to cool completely. Once cooled, slice and wrap well each portion with freezer paper or plastic wrap then foil and place in freezer. Quiche will keep in freezer for up to 2 months. To reheat, remove wrapping and bake in a preheated 350°F oven until heated through (about 20 minutes).

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