Eat Pasta for Breakfast with Carbonara Quiche

Inspired by classic, creamy carbonara, this hearty quiche delivers all the rich, salty, and savory flavors you love from the beloved pasta dish — reimagined in a striking new form. Cooked spaghetti is tossed in an egg mixture enriched with cooked bacon, heavy cream, and Pecorino Romano cheese, then baked in a springform pan until it sets into a silky custard with tender noodles throughout. The sides are wrapped in a crisp, nutty Parmigiano-Reggiano cheese crust, adding an unforgettable layer of umami. 

What’s the purpose of pre-baking the Parmigiano-Reggiano before wrapping it around the sides of the springform pan?

Pre-baking the cheese on a baking sheet makes it pliable enough to wrap evenly around the sides of the springform pan and helps it adhere more effectively. This step ultimately makes the cheese crust easier to work with and ensures it sticks to the quiche once baked.

Could you bake this quiche in a 9-inch springform pan instead of an 8-inch?

You can bake this quiche in a 9-inch springform pan, but the final result will be a slightly shorter quiche than if baked in an 8-inch pan. 

Notes from the Food & Wine Test Kitchen

To prevent liquid from seeping out of a springform pan when baking the quiche, place a sheet of parchment paper over the base before attaching the sides. This creates a tighter seal and helps prevent the custard from leaking.

Make ahead

The quiche can be made up to three days in advance and stored in the refrigerator. To reheat slices, place the slices on a baking sheet and cover it loosely with aluminum foil. Warm in a 325°F oven for 15 to 20 minutes, or until heated through. If reheating a whole quiche, allow 25 to 30 minutes.

This recipe was developed by Jasmine Smith; the text was written by Andee Gosnell.