Mushroom Pancetta Quiche

We recommend pairing Frescobaldi Tenuta di Castiglioni, Toscana IGT and Frescobaldi Montesodi with this Mushroom Pancetta Quiche recipe.

Serves 6

1 already prepared single pie crust
8 oz pancetta, diced
1 large onion, finely chopped
1/2 lb Cremini mushrooms, cut into 1/4″ slices
2 tbsp minced fresh thyme
1/4 tsp black pepper
3/4 cup heavy whipping cream
1/4 cup grated Parmesan cheese
4 large eggs

Preheat oven to 375F.

In a large skillet over med-high heat, crisp the pancetta until lightly golden. Add onions and cook until they begin to soften, about 5 minutes. Add the mushrooms and cook until they are soft and moisture is absorbed. Remove from heat and stir in the thyme and pepper. Allow to cool, about 8 minutes.

In a small bowl whisk eggs and cream together. Sprinkle the bottom of the pie crust with cheese. Evenly spread the mushroom mixture over the cheese. Gently pour the cream on top.

Bake 35 – 45 minutes, until the custard is set and top is golden. Allow quiche to rest 10 minutes before slicing into wedges.

Serve warm or at room temperature.