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Mushroom, Pancetta and Shallot Quiche

I love a quiche and this is so good with the mushrooms and pancetta.  I like to make the individual in small tart tins, but you can make this recipe the same in a regular size pie plate.  
Not only is this good for breakfast, lunch or dinner, it's a great recipe for the holidays for brunch.  Serve with fresh fruit, your favorite juice, a side of hashbrowns, and you are all set.
Cowboys really do love quiche! 
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Course Main Course
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 oz pancetta, diced (you could use 3-4 slices bacon)
  • 1 tbsp butter
  • 4 shallots sliced, 1 reserved for topping after the quiche is out of the oven
  • 8 oz button mushrooms (you could use baby bella)
  • 1 tsp fresh thyme
  • 1 tbsp fresh sage, optional
  • 6 eggs
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cup Bella Capra goat cheese or other goat cheese you could use gruyere or other swiss

For the crust

  • 1 prepared pie crust, store bought or your favorite recipe

Instructions
 

For the pie crust

  • Preheat the oven to 425 degress F.  In a deep dish pie pan, add your crust.  Prick the bottom and sides with a fork.  Line with foil or parchment and fill with pie weights, beans or rice.  Par bake for 10-12 minutes until it's lightly browned.  

For the Filling

  • Cook the pancetta in a skillet on medium low allowing it to render and cook to almost crisp. Remove and set aside. Keep the rendered oil.
    Increase the heat to medium and add butter to the oil left in the pan. Add the shallots and stir frequently until caramelized, approximately 12 minutes. Remove from the heat and set aside with the pancetta.
    Add olive oil to the same pan and cook the mushrooms until soft. Turn off the heat and toss with the pancetta, shallots and herbs with a pinch of salt and pepper. 
    Layer the bottom of the par baked crust with about half of the cheese and then half of the mushroom mixture.  
    In a large mixing bowl, beat the eggs and dairy and seasoning until frothy.  Pour the custard about 3/4 of the way up the shell and add the remaining filling, top with cheese and place in the oven.  
    Bake at 325 degrees F for about and hour and 15 minutes.  The top should be golden, firm to the touch with the slightest giggle.  Let it rest for about 15 minutes.
    Top the quiche with the remaining shallots and slice into 8 serving pieces.
    Bon Appetite!