Pancetta and Mozzarella Breakfast Quiche

Ingredients: (Note: This recipe makes enough for 2 pies!!!)

  • 2 pre-made crusts (you can find these in the frozen food isle, usually by the frozen fruit)
  • 10-12 eggs
  • 2 cups of pre-chopped Pancetta 
  • 1 1/2 Cup of Shredded Mozzarella 
  • 1/2 Cup of Heavy Cream 
  • 4 handfuls of fresh Spinach 
  • 1 1/2 cups of chopped cherry tomatoes 
  • 1 - 1 1/2  cups of sliced mushrooms 
  • 1 small onion- minced 
  • A tab of butter 
  • Salt/Pepper


  1. Set oven to 415 Degrees  
  2. In a frying pan, add chopped onions and the tab of butter and mix. 
  3. Add the Pancetta to the pan and cook for about 5 minutes until the pancetta starts to brown. 
  4. Add the tomatoes, mushrooms and spinach to the pan and cook for another 2 minutes until the spinach begins to wilt. Add a dash of some salt and pepper. 
  5. In a separate big bowl, crack eggs (make sure that you check for any broken shells). 
  6. Add the 1/2 cup of cream and wisk until the mixture becomes "fluffy."
  7. Add the veggies from the stove into the bowl eggs and add the cheese and mix together. 
  8. Add the mixture to the pie crust pan, sprinkle some extra cheese on top. 
  9. Place in the oven. I like to put the pie crust/pan on top of a flat baking sheet so that just in case the quiche drips at all, it does not leave your oven messy. It is also easier to take out later. 
  10. Cook for about 35-40 minutes. Make sure that the center of the pie is set, a way of checking this is taking knife or a tooth pick and poking the center, if it comes out clean, its done. 

Make sure that you let the quiche cool for at least a few minutes before serving!