Mushroom, Leek, Pancetta & Goat Cheese Quiche

Written By Melissa Guzowski

My favorite thing to do on Sunday morning? Make a quiche. We have a few staples in our home, but this one has been agreed upon as everyones favorite. In light of that, I am here to share! Quiche may be time consuming, but it is easy as can be! It is a great set it and forget it option for brunch when you’re having company or just a morning treat for your family to wake up to when you can spare the time to let it bake.

You want to get the texture right. Not too mushy, but airy and delicate. The trick is half milk, half heavy cream to complete you’re 1 cup of dairy needed. Mixed with your eggs, it makes the perfect custard mixture to fill your quiche- decadent, delicate and delicious!

Feel free to experiment and use the base of this quiche recipe to add in any meats, veggies and cheeses you want! Remove the pancetta if that doesn’t suit you and replace it with something else or leave it out all together. Quiches are fun and flexible! Just remember, if you’re adding vegetables that need to be cooked, that needs to be done beforehand! The quiche is in the oven only long enough for the egg custard mixture to set, it won’t cook you’re vegetables or meat thoroughly.

As far as pie crust goes, I use what I have in the house at the time. This is surely flexible as well. Refrigerated pie crusts are my usual go to, but as you can see in the picture above I used a frozen crust, which also works just as well. If you do use a refrigerated pie crust just make sure you leave it out long enough on the counter to bring it to room temperature so it is malleable. If you are unrolling your pie crust and is it cracking and breaking- you need to let it thaw out a bit longer and come up to room temperature. If I am feeling so inclined and have the spare time, on occasion I will make my own crust from scratch. It really just depends on what you have in the house and what works best for you!

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