Indulge in breakfast for dinner with this easy recipe for a savory and deeply satisfying dish that’s totally customizable!
Breakfast for dinner is one of my favorite treats. It somehow feels both comforting and a little naughty. My only beef with this indulgence is the mountain of pans and utensils I have to wash after making omelets, pancakes, and bacon or sausage. The dish that eliminates that issue is this pancetta and chive quiche recipe!
The prep time for this dish is about 20 minutes, making it an after-work possibility. But you can also bake it ahead of time, then just warm it when you’re ready to dine—perfect for my planning tendencies! Paired with a crisp salad or some sautéed greens, it’s a delightfully satisfying meal. The egg custard bakes up rich and creamy, the pancetta and chives add deeply savory notes, and the two cheeses bring in extra gooiness and a little tang.
But feel free to switch up those ingredients! Bacon and red onions make a bolder statement, while ham and green onions keep it nice and light. Or go meatless with sautéed peppers, mushrooms, spinach, and garlic. Just be sure to drain your cooked veggies before assembling the quiche so it doesn’t get soggy.
Add homemade pie crust for an artisanal touch
Use this guide for How To Make Pie Crust to really level up your quiche. Store-bought crust is fine, but homemade typically bakes up flakier and delivers more buttery flavor. Be sure to choose the double crust option. That should give you ample for covering the entire bottom of your 9×13-inch baking dish, as well as about one inch up the sides. Don’t worry about a thick edge—trimming off any excess is a better tack for this recipe.
Then dock the crust—which means to poke it all over with a fork—and chill it for 10 to 15 minutes before blind-baking it. That simply means to parbake it just until it looks set and slightly dry on the surface, not fully browned. This step will help keep it crisp under the custard filling without overcooking the quiche.
How do I store leftovers?
Let your quiche cool completely before storing, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze this dish for up to 3 months in a freezer-safe container or bag with as much air removed as possible. Thaw overnight in the fridge. Enjoy leftovers cold from the fridge, at room temp (let sit out for 15-20 minutes), or warmed in the microwave until steaming hot throughout.
Serving suggestions
Serve your pancetta and chive quiche alongside other breakfast and brunch staples. If you’re serving a crowd, pair it with 7-Layer Salad and these delicious but poorly named Funeral Potatoes. If you’re doing breakfast for dinner at home, this Tomato Salad Recipe offers delightfully fresh contrast.
Pancetta And Chive Quiche
Ingredients
- 1 Ready-made pie crust (for a 9×13-inch baking dish) unbaked
- 1/4 pound thick-cut pancetta cut into 1/4-inch cubes
- 3 green onions thinly sliced
- 2 tablespoons fresh thyme chopped
- 1 tablespoon fresh chives chopped
- 1/2 cup aged white cheddar cheese shredded
- 1/2 cup Gruyère cheese shredded
- 8 large eggs
- 1 1/4 to 1 1/2 cups half-and-half or cream enough to measure 2 cups total with the eggs
- Salt and pepper to taste
- Pinch cayenne pepper
- Pinch nutmeg freshly grated
Instructions
- Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish.
- Roll out the pie crust as needed to fit the bottom and about 1 inch up the sides of the dish, pressing it gently into the corners. Trim off any excess.
- Lightly dock the crust with a fork and blind-bake for 8-10 minutes, just until it starts to look dry and slightly set. Let cool slightly.
- Place the pancetta in a skillet over medium heat and cook, stirring occasionally, until the fat has rendered and the pancetta is browned and crisp, 6-8 minutes.
- Transfer to a paper towel–lined plate to drain and cool slightly.
- Scatter the cooked pancetta evenly over the bottom of the crust. Sprinkle the green onions, thyme, and chives evenly over the pancetta.
- Top with the cheddar and Gruyère, spreading both cheeses in an even layer.
- Crack the eggs into a large liquid measuring cup or bowl. Add enough half-and-half so that the total volume reaches 2 cups. Whisk until well combined and slightly frothy.
- Whisk in the salt, pepper, cayenne, and nutmeg.
- Carefully pour the custard over the filling, stopping when the custard is just below the top edge of the crust. If you have a little extra custard, discard it or save for a small ramekin, rather than overfilling.
- Bake at 400°F for 10 minutes, then reduce the oven temperature to 350°F without opening the door. Continue baking until the center of the quiche is just set, slightly puffed, and only a gentle wobble remains, about 25-35 minutes more.
- If the crust or top browns too quickly, tent loosely with foil during the last 10 minutes.
- Transfer the quiche to a rack and let cool for at least 10-15 minutes so the custard finishes setting and slices cleanly.
- Slice into squares and serve warm or at room temperature.
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