Wild Mushroom and Pancetta Quiche

WILD MUSHROOM AND PANCETTA QUICHE

Quiche, which is a sort of savory custard pie, is a simple and delicious meal. And today, I'll be sharing with you one of my favorite quiche recipes that is filled with wild mushrooms, pancetta, and leeks.

Makes one 10-inch quiche

	Unsalted butter, for greasing
	All-purpose flour, for dusting
	Pastry for 1 one-crust pie, or 1 store-bought refrigerated pie crust, chilled
4	ounces pancetta, cut into ¼-inch cubes
1	leek, white and light-green parts thinly sliced and well washed
2	cloves garlic, peeled and minced
8	ounces assorted wild mushrooms (such as shiitake, oyster, and cremini), brushed, trimmed and halved, if large
1	can (12-ounces) evaporated milk
4	large eggs, lightly beaten
1	tablespoon Dijon mustard
4	ounces fresh goat cheese, crumbled
	Kosher salt and freshly ground black pepper

Preheat the oven to 375°F. Butter a 10-inch pie plate and set aside. On a lightly floured surface, roll out the pie crust and fit it into the prepared pie plate. Line the crust with parchment paper and top the paper with ceramic baking weights or dried beans (this will keep the bottom of the crust flat). Bake in the preheated oven for 15 minutes. Then, remove the weights and parchment paper and continue to bake until the crust is golden, 10 to 15 minutes more. Remove the crust and cool. Reduce the oven temperature to 350°F.

In a large skillet set over medium heat, cook the pancetta until crispy. Then, remove the pancetta with a slotted spoon and reserve. Pour off all but 1 tablespoon of the pancetta drippings. Return the skillet to the heat and add the leek. Cook, stirring often, until the leek is tender, 4 to 5 minutes. Add the garlic and mushrooms and continue to cook until the mushrooms begin to exude their liquid, 2 to 3 minutes more. Remove and cool.

In a mixing bowl, whisk together the milk, eggs, and mustard. Stir in the cooled mushroom mixture, reserved pancetta, and the goat cheese. Season with salt and black pepper. Pour the filling into the cooled pie crust and bake in the preheated 350°F oven until set, 50 to 55 minutes. Remove the quiche and cool slightly before cutting into wedges and serving.