Description

This easy breakfast quiche is a favorite in my house! It’s hearty, cheesy, and can be made with either store-bought or homemade pie dough.

Ingredients

Units Scale

1 homemade or store-bought refrigerated 9-inch pie crust (like Pillsbury)
1 egg white, lightly beaten
6 ounces pancetta, cut into 1/4-inch pieces (to save time, buy pre-cut pancetta)
5 eggs, at room temperature, lightly beaten
1/2 cup (4 ounces) mascarpone cheese, at room temperature
2 cups shredded Gruyere cheese
3 green onions, thinly sliced dark and light green parts
1/2 teaspoon freshly ground black pepper

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Instructions

Preheat the oven to 400 degrees.
Unroll the store-bought or roll out your homemade pie crust and arrange in a 9-inch pie dish. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry bottom in several places.
Using a pastry brush, coat the crust with the beaten egg white. If you’re using homemade pie crust, you might also want to add pie weights (see my note below).
Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.
While the crust is baking, add the pancetta to a skillet and cook over medium-high heat, stirring frequently, until brown and crispy, about 6 to 8 minutes. Drain onto a paper towel-lined plate.
Next, combine the beaten eggs, mascarpone cheese, Gruyere, green onions, pepper, and pancetta in a medium bowl. Mix until combined.
Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18-20 minutes.
Cool for 10-15 minutes before serving.

Notes

Pie Weight Recommendation: If you’re using homemade pie crust, I recommend also using pie weights when you’re blind baking the pie crust. Just butter or spray one side of foil or parchment paper and carefully put it on top of the pie crust. Add the weights and bake for 10 minutes. When done, carefully remove the weights and parchment paper and continue on with the recipe.

Make-Ahead and Storing: You can prep all the ingredients the night before and then just assemble and bake in the morning. Left-over quiche can be stored, covered, in the refrigerator for a day or two. Just heat it up when ready to serve. You can heat it in the microwave but the oven works best for keeping the crust.

This recipe is adapted from Giada De Laurentiis.

Prep Time: 15-20 minutes
Cook Time: 18-20 minutes
Category: Breakfast
Method: Bake