Mushroom and Pancetta Quiche

This is a yummy fall favorite that I stumbled upon this morning and decided it was the perfect thing for a chilly September day.  Makes a great addition to a Sunday brunch or serve as a light dinner.  Yum! 

Ingredients

• 1 recipe for flaky pie crust or prepared flaky pie crust
• 3 eggs
• 200 ml of heavy cream (we used fresh farm cream, but normal pasteurized cream will work too)
• 1 tablespoon of parsley
• 1 cup of cubed pancetta
• 1 large or 2 small garlic cloves
• 1 3/4 cup porcini mushrooms
• 100 grams of swiss cheese
• ground Parmesan cheese
• salt to taste
• ground black pepper to taste

Directions

1. Preheat the oven to 180C  or 350F.
2. Start the garlic in a pan with a little bit of olive oil, the mushrooms, and the pancetta.  Let simmer over a low heat for about 10 minutes to let the pancetta cook and the flavors blend.
3. Grease a 9 inch pie pan and lay in your pie dough.
4. Meanwhile, mix the eggs, heavy cream, parsley, and chopped swiss cheese together in a bowl (adding one thing at time).
5. Remove the garlic from the pan of mushrooms and pancetta and add the mixture to the other bowl with the eggs.
6. Mix lightly and pour into pie crust.  Dust with parmesan cheese (lightly!) and bake for 20 minutes.