Spinach, Pancetta and Parmesan Quiche
This Spinach & Parmesan Quiche recipe was inspired by Mary Berry’s Gruyere & Spinach Tart in Mary’s Aga Cookbook. My mother, along with my Auntie Kathleen attended one of Mary Berry’s Aga workshops in her own home back in 1992! I’ve adapted the recipe over the years to make it my own and it’s always popular in our house. And even better it can be reheated perfectly the next day.
I’ve been making this Spinach, Pancetta & Parmesan Quiche for at least 20 years now and my mother was making it at least 15 years prior to that . I love to have it for lunch or dinner along with a green salad and something seasonal like a simple tomato salad in summer or some simply cooked broccoli in winter.
Servings: 6 generous portions.
What you’ll need
Tart Tin 11″ x 1.25″ deep or ceramic dish similar dimensions
Ingredients – Spinach & Parmesan Quiche
- 8oz plain flour
- 4oz butter (cold, diced)
- 2 egg yolks
- 3-4 tablespoons cold water
- Pinch salt
- 1 packet pancetta, cut in lardons
- 1 bag spinach, washed well
- 2 medium onions, chopped
- 2 cloves garlic, finely chopped
- 500ml double cream
- 200ml milk
- 4 eggs and 3 yolks
- Salt and pepper
- few sprigs of thyme finely chopped
- 60g cheddar, grated
- 50g parmesan, grated
- Olive oil
- To make the pastry, put the flour, salt and butter in a food processor and process briefly until mixed finely.
- Whisk the egg and yolk together, add most to the flour mix and blitz briefly until the mix comes together. If it seems dry add all the egg.
- Remove, shape into a ball and flatten slightly, wrap in cling film and chill for 15-20 minutes. Roll out and line a 11”/28cm quiche dish. Bake blind for 15-20 minutes.
- Preheat oven to 180C
- Put a large pan of salted water on to boil for the spinach.
- In a pan, cook the onion, garlic and thyme in a little olive oil on a medium heat until soft and golden. Remove from the pan, add the pancetta and cook quickly until golden. Remove the pancetta leaving the fat behind.
- Blanch the spinach in the boiling water, strain in a colander and when cool enough to handle squeeze the water out very well. Chop roughly and season with salt and pepper.
- Beat the eggs and yolks together, beat in the cream and milk and season with salt and pepper.
- Sprinkle a layer of grated cheese in the pastry case, then add the onions, pancetta and spinach and spread evenly. Sprinkle over the rest of the grated cheese.
- Pour in the egg mixture (should come right to the top). Bake in the oven for 35-45 minutes until set. Allow to cool a few minutes before serving.
Freezes well. Reheat from frozen at 180C until hot all the way through, approximately 20 minutes depending on your oven, you may want to cover it loosely with foil to prevent it going dark on top.
For a 10”/25cm tin use pastry made with 6oz flour. Use 350ml cream, 150ml milk, 3 eggs and 2 yolks.
For a 7” tin use pastry made with 4oz flour. 250ml cream, 2 eggs and 1 yolk for the filling.
For more seasonal recipe inspiration join me on one of our Seasonal Cooking Classes