Breakfast

Mushroom Pancetta Quiche is for Breakfast.

Mushroom Pancetta Quiche takes several minutes to prepare.

Mushroom Pancetta Quiche takes 35 minutes to cook.

Mushroom Pancetta Quiche makes 8 servings.

The ingredients for Mushroom Pancetta Quiche are:

1 crust, single 9" Pie crust, standard-type, frozen, ready-to-bake, unenriched
4 serving Cubed Italian Pancetta (70g) (by KEPIS001)
1 medium (2-1/2" dia) Onions, raw
1 cup, pieces or slices Mushrooms, fresh
6 tsp Thyme, fresh
0.25 tsp Pepper, black
0.75 cup, fluid (yields 2 cups whip Heavy Whipping Cream
0.25 cup Parmesan Cheese, grated
5 large Egg, fresh, whole, raw

Here is how you make Mushroom Pancetta Quiche:

Over medium heat cook pancetta in a skillet until light golden. Add finely chopped onion and thinly sliced mushrooms cook until moisture is absorbed. Remove from heat and stir in thyme and pepper. Allow to cool, about 8 minutes.Whisk eggs and cream together. Sprinkle the bottom of pie crust with cheese. Evenly spread mushroom mixture over cheese. Gently pour egg mixture over mushrooms.Bake 35 - 45 minutes until set and top golden. Rest 10 minutes before slicing.Serving Size: Makes 8 - 1 servingNumber of Servings: 8Recipe submitted by SparkPeople user MRTCAM2.

The nutritional information for Mushroom Pancetta Quiche is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 334.8

• Total Fat: 26.2 g
• Cholesterol: 149.3 mg
• Sodium: 214.1 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 0.6 g
• Protein: 6.9 g

Mushroom Pancetta Quiche is Italian cuisine.