Early last week spring came marching through town with rows and rows of battling rain but now, the days are just beautiful...the gentle wind, the warm sunshine...it is so beautiful I never want to go inside. These are the kind of days you wish you could capture in a bottle and store away for August when the sweltering heat makes it difficult to remember there is such a thing as spring.
Spinach & Pancetta Quiche
1/2 bag fresh spinach
garlic flavored olive oil for sauteing
1/2 pound sliced pancetta
2 egg yolks
1/2 cup half n half
t teaspoons dijon mustard
1 cup swiss cheese, shredded
1/2 cup parmesan cheese, shredded
1/4 teaspoon ground pepper
1 deep-dish prepared pie crust (I like Mrs. Smith's.)
Preheat the oven to 350 degrees F. Stack the sliced pancetta on a cutting board and cut into small cubes. Separate the cubes into individual pieces. Place a saute pan over medium heat and cook the pancetta until crispy and brown. Remove and drain on paper towel. In the same saute pan, add a splash of garlic infused olive oil and the fresh, rough chopped spinach. Cook until the spinach is just wilted about 3-4 minutes. Remove from heat.
In a medium bowl, whisk the eggs, half and half and mustard until smooth. Add salt and pepper. Fold in the swiss cheese and parmesan cheese. Finally swirl in the pancetta and spinach and pour into a deep dish prepared pie crust. Bake in the oven at 350 degrees F for 25-30 minutes or until just set. Cool at least 10 minutes before cutting.