ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients

1 each Pie crust shell, 9 inch, unbaked
1/2 cup Pancetta, (Italian bacon) cooked, finely diced
1/4 tsp. Butter
1/4 cup Onion, diced
1 1/2 cup Portabello, Cremini and Oyster mushrooms, diced
1/2 tsp. Parsley, minced
Salt to season
Fresh ground black pepper to season
1 cup Fontina cheese, shredded

For the custard:

4 each Eggs
1 cup Cream
pinch Ground nutmeg
1/8 tsp. Salt
1/8 tsp. Fresh ground black pepper
Fresh fruit or berries for service

Method
Preheat oven to 350 - 375 degrees F. Prepare quiche filling by heating butter in a saute pan or skillet over medium heat. Add onions and mushrooms, saute until tender. Remove from heat and stir in cooked Pancetta bacon and parsley. Prepare custard by combining eggs, cream, nutmeg, chives, salt and pepper in a bowl, mix thoroughly. Place cooled bacon and mushroom mixture in pie shell and spread evenly. Top with shredded cheeses. Pour in custard and gently tap quiche on work surface to remove "air pockets". Bake at 350 - 375 degrees F for 45 minutes or until golden brown and cooked through. Test by piercing with a small knife. If knife comes out clean, the quiche is done. Cool quiche for 15 - 20 minutes before slicing. Serve with fresh fruit.

Makes 1 Quicke (8-10 servings)

Chef Larry's Notes:
Pancetta is an Italian pepper cured and rolled bacon, It is available in most specialty butcher shops. Traditional bacon may substituted in this recipe. Italian or Danish Fontina cheese can be found in the specialty cheese section of most supermarkets.