Last Call: Spinach and Pancetta Quiche

Spinach and Pancetta Quiche

Ingredients:

~ 1 sheet frozen puff pastry, thawed

~ 4 eggs

~ 1/2 cup cream

~ salt

~ pepper

~ garlic powder

~ 1/4 pound pancetta, diced

~ 1/4 cup grated parmesan

~ 1/2 onion, diced small

~ 1/2 cup chopped fresh spinach

~ 1/2 cup cheddar cheese

Directions:

1. Preheat your oven to 375*F. The first thing you want to do is cook the pancetta a little. In a saucepan over medium high heat add the diced pancetta and let cook for about 5 minutes. Set aside to let cool.

2. On a lightly floured surface take out the sheet of puff pastry and roll it out with a rolling pin until big enough to put in your pie pan. Put the puff pastry in the pie pan, set a piece of aluminum foil or parchment paper on top and set a small pot in the middle and put in the oven. This is called blind baking and what it does is give the crust a head-start so you have a nice flaky crust instead of undercooked dough. Let cook in the oven until a pale golden, about 10-15 minutes.

3. While that is cooking get the egg mixture ready. In a bowl whisk together the eggs, cream, and parmesan until all mixed together. Add the spinach, pancetta, onion, and season with salt, pepper, and onion powder.

4. Once the puff pastry is ready, take out of the oven and take the pan off and the foil. Add the egg mixture and pop right back into the oven! Let cook for another 20-25 minutes, or until the center doesn't jiggle. Let cool for a couple of minutes and serve.