Ingredients for Spinach And Parmesan Pie 2 Crust Quiche
- Pie Crusts
- Unsalted Butter
- Olive Oil
- 4 ounces pancetta, diced
- Yellow Onion
- 2 cloves minced garlic
- 10 ounces fresh spinach
- 1/4 teaspoon salt
- Fresh Ground Black Pepper
- Pinch of nutmeg
- 3 large eggs
- Parmesan Cheese
- Balsamic Vinegar
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How to Make Spinach And Parmesan Pie 2 Crust Quiche
- Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie pan or springform pan.
- Prepare the filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 4 ounces pancetta, diced, and cook until crispy, about 2 minutes.
- Add 1/2 cup chopped onion and cook for 3 minutes, stirring occasionally.
- Add 2 cloves minced garlic and cook for 30 seconds.
- Stir in 10 ounces fresh spinach, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of nutmeg. Cook until spinach wilts, about 2 minutes.
- Remove from heat and let cool slightly.
- In a bowl, whisk together 3 large eggs, 1/2 cup grated Parmesan cheese, and 1/4 cup heavy cream. Gently fold in the cooled spinach mixture.
- Assemble the quiche: Roll out one 9-inch pie crust and fit it into the prepared pie pan.
- Pour the spinach mixture into the crust.
- Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal.
- Cut several slits in the top crust to allow steam to escape. Brush with 1 tablespoon melted butter.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
- Let cool for 5 minutes before slicing and serving. Garnish with extra Parmesan cheese and a drizzle of aged balsamic vinegar (optional).
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
9g
Fat
43g
Carbs
7g
