Today I was inspired by these beautiful mushrooms my friend Lucia gave me. She is growing mushrooms and shared some of her latest produce with me. Inspired to use them in a recipe where they would not be overwhelmed or lost in a multitude of flavors, I decided to sauté them with sweet onions, kale and some pancetta bacon. The final product was amazing, even my son Nicholas said this was the best quiche I have ever made. I really didn’t do anything different, so I think those fresh mushrooms were the key ingredient. I am a true believer that quality is important especially when it comes to food. And now because of my son’s comment, I just had to share it with you! Bon Appétit, Cecelia
- 1 cup chopped pancetta
- 1 small onion, chopped
- 1 cup mushrooms, chopped
- 1 cup kale, chopped finely
- 1 ½ cups shredded Italian cheese blend
- ¼ teaspoon Italian Seasoning
- Salt and Pepper to taste
- 1 (9 inch) prepared unbaked deep dish pie crust
- 8 eggs, beaten
- ¼ cup whole milk
- Preheat oven to 375 degrees. Once oven is heated bake the pie crust for 12 minutes or until lightly browned, remove from oven and allow cool. Meantime in a medium skillet, sauté onion, mushrooms, kale and pancetta until browned and fully cooked, about 6 – 10 minutes. Add Italian seasoning, salt and pepper. Allow to cool and pour into pie crust. In a medium bowl, mix eggs and milk until smooth, pour eggs over mixture. Place quiche on a cookie sheet and bake in 375 degree preheated oven for 45 - 55 minutes. Allow quiche to stand 10- 15 minutes before slicing and serving.
- I like using Marie Callender’s prepared pie crusts, they are extra buttery and flaky. Remember to add your comments and let me know what you think.
Cecelia's Good Stuff http://ceceliasgoodstuff.com/