1 recipe Deep-Dish Pastry Shell
8 ounces pancetta, chopped
2 large onions, thinly sliced (about 2 cups)
1/2 teaspoon dried thyme, crushed
1/2 cup oil-packed dried tomatoes, drained and chopped
4 cups baby spinach
8 ounces havarti cheese, shredded
2 cups plain fat-free Greek yogurt
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
Fresh basil, if desired
Deep Dish Pastry Shell
2 cups all-purpose flour
1 teaspoon salt
8 tablespoons cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1/4 cup cold water
Prepare Deep-Dish Pastry Shell. Preheat the oven to 325 degrees F.
In a large skillet over medium heat cook the pancetta until lightly browned, about 10 to 12 minutes, stirring occasionally. With a slotted spoon, transfer pancetta to a paper towel-lined plate, reserving 2 tablespoons drippings in the skillet.
Return skillet to medium heat. Add the onions and dried thyme; cook, stirring occasionally, until tender and golden, 20 to 22 minutes. Stir in the dried tomatoes and cook 1 minute. Add the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and cool 10 minutes. Stir in pancetta and cheese.
For the custard, in a blender combine the eggs, yogurt, milk, salt, pepper, and nutmeg. Cover and blend until frothy.
Set the springform pan with the pastry shell on a baking sheet. Spoon onion mixture into the bottom of the pastry shell. Pour in the custard. Bake 1 hour 20 minutes to 1 hour 30 minutes or until the top is lightly browned and the custard is just set in the center (165 degrees F). Let cool in the pan 40 minutes. With a serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring. Cut the quiche into wedges.
Deep Dish Pastry Shell
In the bowl of a food processor combine the flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Combine the egg and water in a small bowl; add to the food processor and pulse until the mixture just begins to clump together. Transfer the mixture out onto a sheet of plastic wrap; fold the wrap over and press the crumbs until they hold together; shape into a circle. Wrap and chill at least 30 minutes.
Turn the dough out onto a lightly floured surface and roll it out to a 15-inch circle. Carefully roll the pastry around the rolling pin and transfer to a 9x2 1/2-inch springform pan, pressing it into the sides. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring to help prevent it from shrinking. Use the trimmings to fill any cracks. Freeze the shell for 20 minutes.
Preheat the oven to 400 degrees F. Place the springform pan on a baking sheet. Line the pastry shell with a double thickness of aluminum foil long enough to overhang the sides. Bake about 20 minutes or until the edge of the dough is lightly browned. Remove the foil and continue baking the pastry shell for 10 to 15 minutes longer, or until lightly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool.
Per Serving: cal. (kcal) 455, Fat, total (g) 27, chol. (mg) 182, sat. fat (g) 14, carb. (g) 28, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 22, vit. A (IU) 2400.16, vit. C (mg) 14.46, Thiamin (mg) 0.25, Riboflavin (mg) 0.36, Niacin (mg) 1.77, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 113.8, Cobalamin (Vit. B12) (µg) 0.46, sodium (mg) 728, Potassium (mg) 246, calcium (mg) 263, iron (mg) 2.96, Percent Daily Values are based on a 2,000 calorie diet