Ham and mushroom quiche recipe
- Dish type
- Pies and tarts
- Savoury pies and tarts
- Meat pie
- Pork pie
A simple and tasty classic quiche recipe with the creamy addition of Gouda. Enjoy with a salad and a baked potato.
9 people made this
- 250g plain flour
- 1 teaspoon salt
- 1 egg yolk
- 125g butter, softened
- 250g ham, diced
- 250g button mushrooms, cooked and sliced
- 2 eggs
- 250g Gouda cheese, sliced
- 500ml crème fraiche
- nutmeg to taste
- salt and pepper to taste
- thyme to taste
MethodPrep:25min ›Cook:40min ›Ready in:1hr5min
- Preheat oven to 180 C / Gas 4. Grease a springform tin or quiche dish.
- In a large mixing bowl combine the flour, salt, egg yolk and butter. Knead to form a smooth dough.
- Roll out the pastry and line the tin or dish. Prick pastry with a fork.
- Bake the pastry case blind for about 10 minutes until lightly golden.
- Sprinkle the diced ham, sliced mushrooms and cheese into the pastry case, finishing with the cheese.
- In a bowl, whisk together the eggs, crème fraiche and seasoning. Pour egg mixture over the cheese filling.
- Bake for 25 minutes until firm and cheese is golden brown.
For the pastry:
For the filling:
Reviews & ratingsAverage global rating:(2)
Mushroom Crust Quiche with Ham
I can’t remember exactly the first time I had this quiche. I know my aunt would have made it while we were on a family vacation. She always has the best recipes for things that I’ve never had, but end up loving. Since I’ve rediscovered this recipe, I have probably made this at least 5 times in the past two months. My favorite version so far has been this Mushroom Crust Quiche with Ham.
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I’m not sure where she got the recipe originally, but I made quite a few changes to the recipe she had sent to me. I generally try to make recipes a little healthier. Especially when I know it won’t affect the integrity or structure of the end product. This recipe is very versatile and easily customizable to personal tastes.
What I like about this recipe is that it’s healthier than normal quiche since the crust is replaced with mushrooms and cracker crumbs. Don’t get me wrong, I love a good crust. There are just time when I try to cut calories so that I can have a treat later in the day. Do you ever do that? Eat with trade-offs in mind?
Ham spinach quiche keeps for several days refrigerated and can be reheated in the microwave.
1 uncooked pie shell (I used a frozen 9 inch shell but you can make your own)
1 1/2 cups cooked chopped ham
1 1/2 cups chopped fresh baby spinach
1/2 cup chopped green onions
1 1/2 cups shredded cheddar cheese or your favorite shredded cheese
1 cup evaporated milk (can use regular milk or heavy cream)
Dash hot sauce or cayenne pepper
In a large mixing bowl toss together the ham, baby spinach, green onions and 1 cup of the cheddar cheese. Add this to your pie shell. In the same bowl whisk together the eggs, milk, salt, pepper, nutmeg and cayenne. Pour this over the ham mixture in your pie shell. Sprinkle on the other 1/2 cup cheese. Bake in a preheated 350 degree oven for 50 minutes or until center of pie is set. Makes 1 quiche. Enjoy!
7 Keto Quiche Recipes That’ll Make Your Dreams Come True
Quiches are one of the easiest meals to make, and yet they’re also one of the tastiest.
Depending on what you’re looking for, you can either make a crustless keto quiche or use low carb flours to have the perfect keto crust.
All the recipes listed below are easy to make and very different from one another, so you can have plenty of new keto recipes to add to your meal plan.
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Avocado Bacon Crustless Quiche
Nothing beats avocado and bacon on the ketogenic diet. Pair that with some eggs, milk, mozzarella, and… voilà!
You have yourself a fantastic crustless keto quiche that will delight your whole family, and make high-carb quiches a thing of the past.
This recipe is incredibly easy to make with basic ingredients in record time, I’m sure it will be your favorite, too.
Crustless Ham and Cheese Quiche
The Ham & Cheese is probably the most classic quiche recipe on earth, and now you can make a keto version of it.
It’s pretty basic, I’m not going to deny it, but it’s terribly effective. Whether you have time to cook or not, you must make this quiche once in a while.
What’s funny is even though it’s super simple, my kids always jump up and down and tell me how delicious it was… Why spend 4 hours in the kitchen if all it takes for them to be happy is a simple quiche?
Crustless Spinach Bacon Quiche
This keto quiche is not as family-friendly as the others above (whose kids love spinach? lol), but I like it so much I just make it for myself and I cook something else for the kids.
The spinach goes very well with the bacon and the eggs to make for a very tasteful quiche.
Only 4g net carbs per serving, but 20 g of protein and 26g of fats, yoohoo!
Plus it’s a great way to make sure you eat your greens. It’s all too easy to forget about vegetables, but they should always be present in your plate, keto or not.
Black & Blue Hamburger Pie
What about a hamburger then?
Wait, what have I got here… tada!
This black and blue hamburger pie will blow your taste buds away. Not for the faint-hearted.
P.S.: Did I mention this keto quiche has 38g (!!) of fat, 29g of protein and only 3.5g net carbs?
Brie and Bacon Quiche
There are two types of people in this world: those that eat blue cheese, and those who don’t.
And among those who don’t, there are those that eat brie cheese.
And then again there are those that eat both blue cheese and brie cheese.
Because you can never get too much cheese, can you?
This recipe makes for a perfectly soft and creamy quiche, with a strong bacon taste that is enhanced by the brie cheese.
If you’re not fond of blue cheese, if you’re looking for a perfect family-friendly recipe or if you’re simply too greedy to be satisfied after eating only one cheesy quiche, this one’s for you.
P.S.: Be sure to use a keto crust for this recipe. If you don’t know how to make keto crust, you can check this recipe wilth almond flour.
Spinach & Mushroom Crustless Quiche
Cheese is still at the party, but it’s playing a much more secondary role now.
This quiche is great for a change, to eat good veggies and feel like you’re actually eating something else than eggs and cheese.
The mushrooms give it a great texture while enhancing the taste of spinach and cheese.
Best of all? It’s a budget-friendly meal, great if you’re looking for cheap keto recipes for lunch or dinner.
Keto Quiche Lorraine
You’ve been waiting for it all along.
I’m sure this is the most famous quiche worldwide, and for good reason: it is oh so delicious.
Its buttery crust and delicious custard feeling will make you forget all about the traditional quiche Lorraine, and your family will swear by this new keto version.
Always a real crowd-pleaser, to say that your kids will love it would be a gross understatement.
That’s it! Don’t forget to Pin It to have these recipes on your phone when you need them most!
You’ll Love These Keto In Five Cookbooks!
As you already know, the key to success is simplicity and satisfaction with your diet. I’ve been on Keto for a long time now, and these are the best e-cookbooks I could ever put my hands on: Breakfast in Five , Lunch in Five , Dinner in Five & Dessert in Five .
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
If you’re ready to invest a small amount of money to get your precious time and pleasure back, be sure to check it out .
8 & $20: Mushroom, Kale and Ham Quiche
Eight ingredients, plus pantry staples. That's all it takes to make an entire meal—or a platter of party appetizers—from scratch. Add in a good bottle of wine for less than $20, and you've got a feast for family or friends. That's the philosophy behind our "8 & $20" feature. We hope it adds pleasure to your table.
During the winter holidays, the fridge tends to end up crammed with bits and pieces of this and that. A silky, creamy quiche—perfect at just about any time of day—will help use up your extra meats and vegetables without feeling like you’re having leftovers.
At our holiday feasts, my mom always makes a savory mushroom sauté, and we might also serve some sautéed greens, so I included both of those here. In this case, I just sautéed the mushrooms and kale each in some olive oil with a little garlic salt, and pepper make sure the vegetable liquid is mostly cooked out beforehand so your quiche filling remains custardy, and doesn't turn watery while baking.
Ham is a common centerpiece for the holiday table, so I added a sprinkling of that into the mix as well. Roast pork is the star of my family’s Christmas meal, so I might use that instead. If you prefer turkey or goose, go ahead and include those. The point of the recipe is to adapt whatever you serve at your festivities.
If you’re serving this quiche at brunch, you might opt to drink a fizzy mimosa. However, we had it as a light dinner with a simple salad. The savory flavors and light textures in this quiche lent themselves well to both Chardonnay and Pinot Noir—wines you might typically have on hand already for holiday meals.
An Oregon Pinot Noir that combined savory herb notes with sweet red fruits worked particularly with the ham’s salty-sweet flavor. A Washington Chardonnay, which balanced refreshing citrus fruits and ripe golden apples, matched the dish's creamy richness and flaky crust more completely. This was the glass we came back to most often alongside the quiche, and it’s likely to work with a wider selection of fillings should you decide to switch them up.
Mushroom, Kale, and Ham Quiche
Pair with a crisp Chardonnay such as Charles Smith Chardonnay Washington Eve 2014 (87 points, $12) or a bright Pinot Noir such as Primarius Pinot Noir Oregon 2014 (88 points, $15).
Prep time: 10 minutes
Cooking time: 40 to 45 minutes
Total time: 50 to 55 minutes
Approximate food costs: $17
- 1 9-inch premade pie shell of your choice (check package for thawing and baking instructions)
- 3 eggs
- 1 1/2 cups of heavy whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup of precooked sliced mushrooms, sautéed in olive oil with garlic
- 2/3 to 1 cup of precooked kale, sautéed in olive oil with garlic
- 2 to 3 ounces diced or shredded ham
- 3 to 4 sprigs of thyme, picked
- 1/3 cup shredded parmesan
2. In a bowl, beat together the eggs, cream, salt and pepper.
3. Layer the mushrooms, kale, ham and thyme in the pie shell. Pour the egg-cream mixture over the top and lightly stir to mix together.
Tip: The egg-cream mixture comes right to the brim of the pie shell. To avoid spilling, fill the pie shell about three-quarters of the way to the top, then stir and bring it to the oven. Place it on the oven rack, then finish pouring the egg-cream mixture to the top of the shell.
4. Place the quiche in the oven and bake for about 20 minutes. Once the quiche has firmed up slightly, sprinkle the parmesan over the top. Continue to bake for 15 to 20 more minutes, or until the quiche is cooked through (it should no longer jiggle in the center when you shake it lightly) and has begun to lightly brown on top.
5. Remove the quiche from the oven and allow it to set for about 10 minutes before cutting. Serves 4 to 6.
- Serving Size: 1 (529.4 g)
- Calories 762.1
- Total Fat - 12.2 g
- Saturated Fat - 2.7 g
- Cholesterol - 165.5 mg
- Sodium - 2728.7 mg
- Total Carbohydrate - 142.4 g
- Dietary Fiber - 5.9 g
- Sugars - 114.2 g
- Protein - 20.7 g
- Calcium - 116 mg
- Iron - 3.6 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.2 mg
Stuffing . First step is to make the stuffing, as it takes the longest to make. Spray a non-stick pay with Pam or any nonstick spray. Add the onions, potatoes, Italian seasoning and a pinch of both salt and pepper saute until golden brown and tender. Don't rush it, you want them brown, NOT burn't or crispy. It will take a good 15 minutes on medium heat. I take advantage of the frozen diced potatoes, but you can certainly cut your own. Once they are done, check if you need to any additional salt or pepper.
Sauce . Plan to make the sauce as the stuffing cooks. In a small sauce pan, add the butter and melt on medium heat add in the flour and mix until well combined. Cook at least 1 minute to get rid of the 'raw' flour taste. Slowly add in vegetable or chicken broth and bring to a light boil until the sauce thickens. Remove from the heat and slowly add in the cheese, thyme and pepper and mix well. Set on a back burner (on low) until ready to serve. Stir occasionally.
Mushrooms . As the stuffing and sauce cooks, prepare the mushrooms. Remove the stems, scrape out the gills, and use a damp paper towel to wipe off the mushroom. Brush the outside of the mushroom with olive oil and season with salt and pepper. Brush the inside of each mushroom with 1 teaspoon of the balsamic vinaigrette. Lay on a sheet pan or sheet of foil and broil 4-5 minutes per side until soft and tender. Transfer to a serving platter, add the stuffing mix to each mushroom, cover to keep warm as you make the eggs.
Eggs . In that same non-stick pan you made the onions and potatoes in, just wipe it clean and spray with a little more non-stick spray and bring to medium heat. Add 4 eggs 1 at a time, and push the white toward the yolk so you get a nice shaped egg. As soon as the whites are set, just a minute, then add 1/4 cup water, or enough to cover the bottom of the pan. The water will help steam the eggs so the eggs don't cook too quickly and the edges will not get brown. Cover and cook on medium to medium low heat until the whites are cooked through and the yolks are still runny. Cooking time depends on your pan, eggs and your stove. About 5 minutes.
Finish and Serve . As the eggs cook, I usually heat up the sauce slightly and dress the salad. Plate your stuffed mushrooms on top of the spinach, top with the egg and finish with the sauce. It is an elegant way to serve breakfast. It sounds like a lot of work, but each step is very simple to make. Besides, it is a great way to entertain serve some roasted tomatoes fruit salad and mimosas, for a fantastic brunch. It is also a nice way for you and your sweetie to have a nice Sunday breakfast together as well. ENJOY!
Mini Ham and Mushroom Gluten-Free Quiche
Mini Ham and Mushroom Gluten-Free Quiche (also known as Christmas Quiche) are the perfect gluten-free breakfast to make for entertaining!
Okay, so if you haven’t tried making mini quiche in a muffin pan before, you’ve got to give this a try. My sisters first made these for my cousin’s wedding day, and ever since I’ve been totally hooked.
For some reason, these just taste better than a normal quiche to me! I love them so much, I wanted to try a gluten-free version.
I waned to call this recipe Christmas Quiche, but it’s way too good to restrict only to Christmas.
Mini Ham and Mushroom Gluten-Free Quiche is truly one of the best brunch recipes I think I’ve ever made. The combination of ham, mushrooms, spinach and two types of cheese make these truly a treat.
What’s even better is that you can make these beauties ahead of time and freeze them! Just freeze them on a plate and store them in a Ziploc bag. When ready to eat, heat them directly from the freezer to a 400 degree F oven for 5-10 minutes.
I’ve officially decided I will always keep a batch of these in my freezer for when guests come over. They’re a true crowd pleaser.
These Mini Ham and Mushroom Gluten-Free Quiche are prefect for Christmas breakfast, bridal showers, wedding mornings, or any brunch party.
You can also use any store-bought pie crust to make these if you don’t need to make them gluten-free. Plus, you can use any filling ingredients you want. Mix it up!
I hope you love this gluten-free mini Christmas quiche recipe as much as my family does. Happy cooking!
- ¾ cup white whole-wheat flour
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons cold butter
- 2 tablespoons sour cream
- 2 tablespoons extra-virgin olive oil
- 2-3 tablespoons ice water
- 2 teaspoons extra-virgin olive oil
- 2 cups diced onions
- 1/8 teaspoon salt plus 1/4 teaspoon, divided
- 2 tablespoons water
- 1 cup finely diced red bell pepper
- ⅓ cup finely diced ham steak
- 1 teaspoon chopped fresh thyme
- ½ cup shredded Swiss cheese
- 4 large eggs
- 2 large egg whites
- ¾ cup low-fat milk
- ¼ cup sour cream
- ¼ teaspoon freshly ground pepper
To prepare crust: Whisk whole-wheat flour and all-purpose flour with salt in a medium bowl. Cut butter into small pieces using your fingers, quickly rub the butter into the dry ingredients until smaller but still visible.
Add sour cream and oil toss with a fork to combine with the dry ingredients. Sprinkle 2 tablespoons of ice water over the mixture. Toss with a fork until evenly moist if the mixture seems dry, add up to 1 more tablespoon water. Knead the dough in the bowl a few times--the mixture may still be a little crumbly--then firmly press into a disk. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
To prepare filling & bake quiche: Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray.
Heat oil in a medium skillet over high heat. Add onions and 1/8 teaspoon salt cook, stirring frequently, until the onions start to brown, 3 to 5 minutes. Add water, reduce heat to low and cook, stirring frequently, until the onions are golden brown and very soft, about 15 minutes. Remove from heat and let cool while you roll out the crust.
Place the dough on a sheet of parchment or wax paper and roll into a 12- to 13-inch circle, dusting the top with a little flour, as needed. (If chilled more than 1 hour, let the dough stand at room temperature for 5 minutes before rolling.) Place the prepared pie pan upside down in the center of the dough. Holding one hand on top of the pan and the other hand underneath the paper, flip pan and dough over so the dough is lining the pan. Remove the paper and patch any tears in the dough. Trim the crust so it evenly overhangs the edge by about 1 inch, then tuck the edges under at the rim and crimp with your fingers or a fork.
Spread the caramelized onions in the bottom of the crust. Layer bell pepper and ham over the onions and sprinkle with thyme. Top with cheese. Whisk eggs, egg whites, milk, sour cream, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Pour the mixture into the crust.
Bake the quiche until puffed and firm when touched in the center, 40 to 50 minutes. Let cool on a wire rack for 15 minutes. To serve, cut into 8 pieces.
Make Ahead Tip: Cover and refrigerate caramelized onions (Step 4) for up to 3 days.
The recipe calls for ham but you could use any meat you would like. Bacon or sausage would be delicious too. Use one pound of any meat or even half a pound of two different meats to really make it fun!
I use one cup each of mozzarella and cheddar but you can use any kinds of cheeses you like. Some pepper jack would spice it up nicely if you like that. Sometimes you realize you don’t have the cheese you thought you did so just use what you have. Pre-shredded cheese is fine in this recipe too.
I'll just join the crowd and say how quick & delicious this is. If you remember to thaw your puff pastry, it's quick enough for weeknight. And it's infinitely adaptable. I was sure the filling would run off the edges, but it did not. If you have a pizza stone, cook it on that on a piece of parchment paper for a nice crisp bottom.
This is the best quiche yet! I've made it as directed and I've made it in a regular pie crust. Both came out great. I agree that 25 minutes is too short for either crust option. 35 mins is more accurate. I've also substituted steamed spinach for the ham to make it vegetarian.
So easy and soooo freaking good! I sauteed the mushrooms with shallots first, and used truffle salt. I cooked it for 35 minutes, but I think my oven is off. This will be in my favorites rotation for a while.
Easy to make! Took the advice of others and sauteed the mushrooms and scallions in advance. Very nice for a small brunch next time I'll double the ham and add a little more Swiss cheese. Served with soup field green salad for our weekly card game day - a little rich for some.
I made a couple changes to this recipe. I don't like mushrooms so I substituted some sauteed onions and red pepper. I also added some frozen spinach, well squeezed to get rid of excess moisture. I used a milder Swiss but it was too mild. I am going to try it again with a stronger cheese. I like the puff pastry better than a traditional crust!
added extra egg, ricotta and spinach. filled up teens w. roasted tomatoes on the side
This recipe turned out sooo good. Super easy and fast. I did add a few things, I didn't have ham so I diced up some bacon & cooked until almost crispy. Sauteed onion in bacon drippings for a few. I used 5 eggs, mine weren't exactly large. I would spread the egg mixture as close to the edges as I could next time, it keeps the pastry from puffing as much. I will make this again!
Super delicious and easy weeknight meal. Followed recipe exactly. You could add lots of other toppings to suit your taste.
Wow, this recipe was incredible! I followed the other reviewers' advice and sauteed the mushrooms in a little olive oil first. Otherwise, I followed the recipe as written and was so pleased!
This gets an extra fork for being so easy. I took the advice of others and cooked the mushrooms ahead of time, along with a couple of shallots. My kids and husband gobbled this up!
I sauted the mushrooms with onions, too. This is an easy, stress free and elegant alternative to quiche. My first one came out like a quiche pizza and was perfect for the party I took it to.
Very easy and un-scientific. Instead of the toppings called for, I threw it together with some leftover sauteed broccoli rabe, a little proscuitto, and some asiago. Used an extra egg than what was called for in the recipe. Tasty and pretty. Teenagers loved it, too.
Oh wow, just finished a wonderful brunch. I prepared everything beforehand (1/2 recipe)and then assembled it right before popping it into the oven. Reread the reviews and will definitely try some of the variations. This is so easy and so elegant. No muss, no fuss, just a gourmet delight. I do appreciate the reviews and find the tips extremely helpful. If you want to impress your spouse or guests, this is the recipe to use. I prepared a side of potatoes, roasted tomatoes and served with a nice chardonnay. Positively awesome.
I liked this idea and thought that using the frozen puffed pastry crust was a nifty idea that turned out well. I am one of those annoying people who changed the recipe around though. I left out the ham, used shallots as well as mushrooms and sauteed both first. Used thyme instead of rosemary, and gruyere instead of swiss. Was delicious!
I think this recipe is actually a 3 1/2 but I'm giving it a four because - well, what a great idea! I was able to get everything prepped ahead of time and assembled it at the last minute. I added some sauuted shallots and sauted the mushrooms beforehand as well. I was afraid the filling would overflow but that didn't happen. Not even close. Very tasty.
I have to admit. The reviews are an integral part of what I love about epicurious. With this recipe I followed those before and sauteed the mushrooms. The first time I made it with it's original ingredient list and thought it was really good. I have since made it repeatedly switching out the ham for crisped bacon and the rosemary for thyme. One other thing I have changed is raising the temperature to 425 and baking it for the same length of time, I find it helps crisp the bottom. I hesitate to say how often I make this as it has become my staple for taking to work for lunch.
This was delicious with the modifications suggested by other reviewers. Since I only had one sheet of puff pastry, I took a reviewer's advice and put the one sheet in a deep dish pie plate. I needed to roll it out a bit so that it would cover the whole plate. Then I cut and pressed the crust scraps to make an even edge. After putting the pastry in the pie plate, I sprayed the top surface with vegetable oil cooking spray this helped somewhat in avoiding sogginess. I used fontina instead of swiss since I like a stronger cheese. I reduced the cheese to 1 cup, which was plenty. I still used 1 cup ham. I took others' advice and sauteed the mushrooms first with 2 shallots, adding 1 tsp DRIED rosemary during the last 1 minute of the saute, which worked very well. I think the fresh rosemary would be delicious, but this tasted very good in the absence of fresh. You could definitely substitute whatever omelet ingredients you have on hand as long as all the moisture is cooked out: jarred roasted red peppers spinach zucchini broccoli. I also increased the eggs to 5. I baked it for about 25 minutes until it was no longer jiggly, covering it with foil at the end to avoid over browning. Definitely a keeper and an easy and impressive brunch or dinner with herb roasted potatoes and salad. My 6 and 3 year olds also really liked it, which is a definite plus!
This was great. Like other reviewers, I halved this recipe. I also sauteed the mushrooms with some shallots and a little bit of spinach before putting it on the pastry. Sooo easy, but very tasty. Even tasted good cold as leftovers, as a breakfast on the run.
All my guests LOVED this dish. I only made two changes: 1/2 lb of diced crispy bacon instead of the ham and 1.75 c of sour cream instead of the creme fraiche. I baked it for 1.5hrs and the result was absolutely rich and tasty.
I have gotten a lot of mileage out of this recipe! I use it whenever I have overnight guests or at family holiday gatherings. I prefer to use creme fraiche if it's available, but sour cream works just as well. I use just one sheet of puff pastry, and 4 or 5 eggs and bake the quiche in a standard pie pan until it's not jiggly anymore. I love the pastry crust but have also used regular pie crust in a pinch. You can toss in whatever sort of omelette-type ingredients you have in the fridge. I often use up leftover veggies, but saute in a little olive oil and toss them into the egg mixture.
I found this to be very disappointing. As I usually try to do, I followed the recipe exactly as written for my first trial. I think the puff pastry is too delicate in texture and too distinct in its own flavor for the heaviness of the other ingredients. They just didn't go together. I would try using a different pastry, or use a more delicate filling with the puff pastry. Overall, the taste was "cheap commercial," what one would expect from a drive thru window. Sorry.
A good recipe and something different it was a nice way to enjoy leftover ham. Very rich and delicious.
So good! And so quick and easy. Like others, I sauteed the mushrooms first. I also added some finely diced red and green bell pepper for color. Will definitely be making this again.
Made this recipe as mini quiches/puffs. Substituted pancetta for half the ham. Sauteed the pancetta, drained pancetta on paper towel. Sauteed mushrooms in a teaspoon of pancetta fat with two teaspoons of fresh thyme. Used frozen puff pastry, rolled it out sheet to about 10 by 13 inches. Cut out rounds. Lined mini muffin molds with puff pastry, added the mixture of ham pancetta, cheese and mushrooms. Then filled it with egg mixture. With silicone muffin molds the quiches come out real easy. Excellent, keeper!