Savory GSP Quiche for Brunch or Dinner

My go-to brunch dish that feels fancy but is secretly so easy.

If there’s one thing I love to make for a cozy weekend brunch — or honestly, for an easy weeknight dinner — it’s this GSP Quiche. The “GSP” stands for Gouda, Swiss, and Pancetta, which is the dream team of flavors. It’s savory, creamy, a little salty, and so delicious paired with the handful of arugula that goes right inside. It gives the whole thing the perfect little bite.

This is straight from my recipe notebook, covered in notes like “add more onion if you love onion like me!” (which… I do). It’s simple, comforting, and always a hit whenever I serve it.

Ingredients

• 1 cup chopped onion (or more if you’re an onion lover like me)

• ½ cup pancetta

• 1 Tbsp olive oil

• 1 pie crust

• A handful of arugula

• 1 cup Swiss/Gouda cheese mix

• 4 eggs

• 1 cup half & half

• 1 tsp salt

• 1 tsp pepper

• ¼ tsp red pepper flakes (optional but so good)

How I Make It

1. Heat the olive oil over medium/high heat.

2. Add the onions and pancetta and cook until browned and the onions are soft and golden.

3. Pour this mixture straight into your pie crust.

4. Top with a handful of arugula — it wilts beautifully as it bakes.

5. In a separate bowl, whisk together the eggs, half & half, salt, pepper, and red pepper flakes.

6. Stir in the Swiss/Gouda cheese.

7. Pour the egg mixture into the pie crust over the pancetta and onions.

8. Bake at 350°F for 35 minutes.

9. Let it rest before slicing. Then serve and enjoy!

Ashley’s Notes

• This quiche reheats beautifully — perfect for leftovers or meal prep.

• Feel free to swap the cheese mixture for whatever you have on hand.

• Serve with a simple green salad, fruit, or roasted potatoes for a full brunch moment.

This is one of those recipes that feels homey and special at the same time — the best kind. I hope it becomes one of your go-to’s the way it is for me.