Mushroom Pancetta Quiche

Quiche is so simple to make. I love it as a brunch or dinner option. It keeps in the fridge for a few days, so it is perfect for a prepared lunch too. Quiche is extremely versatile making it a wonderful way to use up leftover produce at the end of the week. I used the same recipe I've based quiches on for the past few years. This flavor combination was certainly blog worthy. It even forced my mushroom hating husband to enjoy a few slices!

You will need:
*1 tablespoon olive oil
*1/2 cup diced onion
*4oz. chopped pancetta
*4oz. mushrooms (you could certainly add more for a fuller filling)
*1 teaspoon minced garlic
*3/4 cup milk
*3 large eggs
*1/2 cup cheddar cheese
*salt and pepper to taste
*frozen pie crust

1. Preheat the oven to 375.

2. Heat the oil in a large skillet; add the garlic, onion, mushrooms, and pancetta. Sautee until onions and mushrooms are cooked. Flavor with salt and pepper. Set aside.

3. In another bowl, beat the eggs. Whisk the milk and cheddar cheese into the eggs.

4. Spoon the veggies into the bottom of the pie crust. Pour the egg mixture over top.

5. Bake for approximately 45 minutes.