Pancetta Mushroom Rosemary Puff Pastry Quiche

How many people in the world are as blessed as I am that my best friend tells me she needs me to TAKE some farm fresh eggs. She has too many! And, she passes me 2 1/2 dozen!

That’s heaven.
And, as Brian says, “Valerie’s eggs are *!$king awesome!”
So, we are lucky.

I told her that in exchange I would make a quiche for her. I asked what type she’d like, and she responded,
“Ham and Swiss?”

While I have nothing against the tradition of Quiche Lorraine or ham and Swiss, we have to remember who I really am.
I am Le Ashley.
I am Le Princess.
We are Le Gourmet.
This is to be a Le Quiche ~ for Le Valerie.
Served in a Le Creuset, of course.

And thus, I baked a Pancetta Mushroom Rosemary Puff Pastry Quiche with Cave Aged Gruyere and plenty of spice!

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Pancetta Mushroom Rosemary Puff Pastry Quiche

1 sheet puff pastry, thawed
2 Tbs. butter
1 small onion, diced
1 cup wild mushrooms
10 oz. pancetta, thinly sliced and then chopped
sea salt and lots of black pepper
14 oz. Cave Aged Gruyere cheese, shredded
8 farm fresh eggs
2 Tbs. fresh rosemary, chopped

Preheat the oven to 425 degrees.
Melt the butter in a large skillet over medium heat. Sauté onion until translucent. Add the mushrooms and sea salt and pepper and cook until the mushrooms release their juices, stirring constantly. Add the pancetta and continue to cook and stir until crispy brown.
Remove from heat.

In a large bowl, whisk together the eggs, cheese, and fresh rosemary.
Add the cooked mixture to the eggs.

Line a pie plate with the puff pastry and pour the egg filling into the plate.

Top with fresh ground pepper.

Bake for about 35 minutes, until the eggs are set and the pastry is golden brown.