Lifestyle | Recipes

Recipe: Easy Fancy Quiche

March 20, 2020

Most of you reading this now (March 2020) are more than likely self-quarantined at home due to the coronavirus outbreak. But, it’s not all bad, I like to think of the positive in this. It’s giving us time to rest, recharge, and get to that long list of things we always want to do but never seem to get around to. From what I’ve seen on social it seems like many of you have plans to spend more time in the kitchen and at the table with families, as do I.

So what better time to kick start my recipe section of my blog. This quiche recipe is one I made up by matching flavor profiles and it’s a hit each time I make it. Also, quiche sounds fancy and you might spend a lot to have one at brunch, but it’s super simple and good for any time of day. Have it in the morning with your coffee or toss a salad with it and call it dinner.

I originally tried this quiche recipe, which was also good and I really like the quick salad dressing recipe it comes with. It’s actually the cover photo for this recipe because it looked prettier than the pancetta quiche. But I changed out a few things to make it into this recipe below.


  • Pie crust
  • 1 cup half & half
  • 3 eggs
  • Pancetta cubetti
  • Yellow onion
  • Mushrooms
  • Spinach
  • Swiss & gruyere shredded blend
  • Grape tomatoes (just a handful)
  • Salt & pepper


  1. Put a baking sheet in the lower third of the oven and preheat to 425°.
  2. Whisk the 3 eggs, 1 cup of half & half, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl and set aside.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté pancetta, yellow onion, and mushrooms (cut as much onion and mushroom as you’d like.)
  4. Add spinach last until wilted. Pour veggie mixture into egg mixture.
  5. Put your pie crust in a dish and spread shredded Swiss & gruyere on the bottom of the pie crust.
  6. Pour the egg mixture into the pie crust, add grape tomatoes and more cheese on top.
  7. Place quiche in oven on baking sheet and bake for 30 minutes.
  8. Cut into wedges and enjoy!

The great thing about a quiche is all you really need is crust, eggs, half & half, and whatever else you can add as far as veggies or cheeses. You could even make your crust, but I reserve that only for when I make pies. The cheese and pancetta I used is from Trader Joe’s if you want to look for it on your next essential grocery trip, currently in California we are on a stay at home mandate. So please don’t go to the store just for these items right now!

What’s your favorite quiche recipe? Let me know in the comments below.

  1. This is so delicious, Mercedes!! Huge hit is an understatement! I could have it every weekend and not get tired of it. Thank you for sharing your recipe 🙂

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