A Family That Eats Together: Quiche with Spinach, Pancetta and Shallots

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.

Nicole's meal plan for this week features Irish lamb stew, beef stir fry with snow peas, penne ai peperoni, Asian lettuce cups, and this easy quiche with spinach, pancetta and shallots.

My mom always made quiche for a quick lunch or dinner when she had very little in the house to make. I found myself in that situation this weekend so I made my own version. This is a quick and easy recipe. As a side, I prefer a lettuce and baby arugula salad with a French vinaigrette (recipe included).

Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients

• 1 frozen pie crust
• 6 eggs, beaten and with salt and pepper, to taste
• 1/3 cup milk (can be lowfat or nonfat)
• ¾ cup pancetta, chopped
• 3 shallots, chopped
• ¾ of a bag of prewashed baby spinach
• 1 cup Gruyere cheese, shredded
• 1 tbsp Dijon mustard

Directions

1. Preheat oven to 350 degrees
2. On the bottom of the piecrust, pierce the crust (a few times) with a fork. This will stop it from bubbling up. Then brush on the Dijon mustard. Place the crust in the oven for 10 minutes. Then remove from oven leaving the oven on.
3. While the crust is par-cooking, heat a skillet to low. Add pancetta and slowly render the fat until the pancetta is almost crisp. Add shallots and cook until softened. Add spinach and mix it to wilt it.
4. Pour the pancetta mixture into the piecrust. Spread over ½ of the cheese. Pour over the eggs. Spread over the remaining cheese so that it is evenly over the top of the toppings.
5. Place the Quiche on a foil lined baking sheet. This is to insure that IF the mixture bubbles over, it does not make a mess in your oven.
6. Cook for 30 minutes or until light brown on top. Remove from oven and let sit for 15 minutes before cutting into it.
7. Serve with a light salad. French vinaigrette recipe follows.

French Vinaigrette

Ingredients

• 2 tbsp Dijon Mustard
• 2 tbsp Champagne Vinegar
• 6 tbsp Extra Virgin Olive Oil
• Salt and Pepper, taste

Directions

Whisk the mustard and vinegar together. Slowly add oil while whisking. Season with salt and pepper.