Mushroom Quiche

2015-01-19 11:05:28

Serves 8

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

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Ingredients

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

Instructions

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.

Notes