Ingredients

The following ingredients have 6 Servings
  • 3 ounces pancetta (chopped)
  • 1 teaspoon olive oil
  • 8 ounces crimini mushrooms (sliced)
  • 1 tablespoon minced fresh thyme
  • 5 large eggs
  • 5 large egg whites
  • 1/3 cup water
  • 3/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons minced flat-leaf parsley

Instruction

  • Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with cooking spray.
  • Place the pancetta in a large nonstick skillet set over medium heat. Cook until the pancetta is crisp, about 8 minutes. Transfer the pancetta to a paper towel to drain. Discard the fat from the skillet and wipe the skillet with a paper towel.
  • Place the nonstick skillet over medium-high heat and add the olive oil. Add the mushrooms and cook until tender, 3 to 4 minutes. Stir in the fresh thyme and cook for 1 minute.
  • In a large bowl, whisk together the eggs, egg whites, water, smoked paprika, salt and pepper. Pour the egg mixture into the prepared pie dish.
  • Sprinkle the pancetta and mushroom mixture evenly over the eggs.
  • Baked until the egg is set in the center and starting to brown, about 25 minutes.
  • Let the quiche cool for about 10 minutes, garnish with parsley and cut into 6 wedges. Serve.