Bruschetta-Pancetta Quiche

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From Rachel’s Farm Table as seen in “Easy Bruschetta Meals” cookbook. View my video on making piecrust. Makes two 11-inch quiches.


  • Crust:
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 2/3 cup butter
  • 819 tablespoons cold water
  • 8 eggs
  • 1 cup milk
  • 1 cup plain Greek Yogurt
  • 2 cups bruschetta
  • 1 cup diced pancetta or bacon
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese


  1. Crust Preparation:
  2. Preheat oven to 400°F. Stir flour and salt together in a medium bowl. Cut in butter using a pastry blender.
  3. Slowly add in water one tablespoon at a time over the flour mixture, gently stirring with a fork with each addition until it reaches the desired moistness.
  4. Form into a ball.
  5. On a lightly floured surface, roll out dough into about a 13-inch diameter circle.
  6. Transfer piecrust to an 11-inch tart pan so that the edge reaches just above the tart pan. Trim crust as needed. Prick the crust with a fork, cover with aluminum foil and bake in pre-heated
  7. °F oven for 10 minutes.
  8. Remove from oven and fill with quiche filling.
    Filling Preparation:
  9. In a medium bowl, whisk together eggs, milk, yogurt and bruschetta. Divide among the two prepared pie crusts. Top with cheeses and pancetta. Bake in pre-heated 400°F oven for 20-
  10. minutes until the quiche has set and cheese is golden brown.
  11. Serve hot or cold for breakfast, lunch or dinner!
  12. *Note: if using a pre-made crust, do not pre-bake crust, just bake an additional 10 minutes. The pre-made crusts will shrink too much in an 11-inch tart pan.