Potato-Crusted Quiche with Pancetta, Sun-Dried Tomatoes & Spinach

Preheat the oven to 425 degrees F.

In a medium bowl, combine the potatoes, melted butter, 1/4 cup Parmesan cheese, salt, and freshly ground black pepper.

Coat a 9-inch pie plate with cooking spray and arrange the potatoes in concentric circles on the bottom and sides of the dish. Make sure to cover the spaces between each potato slice with another, as the slices will shrink during cooking and you want to avoid having gaps between the potatoes. Bake until the potatoes are light golden brown, 25 to 30 minutes. Remove from the oven and cool on a rack.

Reduce the oven temperature to 375 degrees F.

In a medium saucepan set over medium heat, cook the pancetta, stirring occasionally, until the pancetta is browned and crispy. Using a slotted spoon, remove the pancetta from the pan and lay on a paper towel. Pour out all but 1 teaspoon of the pancetta drippings. To the pan, add the spinach pieces. Cook until the spinach is barely wilted, about 30 seconds.

In a large bowl, whisk together eggs, milk, 1/3 cup grated Parmesan cheese, and 1/2 teaspoon freshly ground black pepper. Stir in the cooked spinach. Pour the egg mixture into the potato crust. Sprinkle the sun-dried tomatoes and cooked pancetta evenly over the egg mixture. Bake the quiche until the eggs are set and golden brown, 30 to 40 minutes. To test, insert a small sharp knife into the center of the eggs. If it comes out clean, the eggs are set.

Let the quiche cool for 10 minutes. Cut into wedges and serve.