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Ingredients

• 1 recipe savory pie crust for a 9 or 10 inch pie pan
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 cup thinly sliced yellow onion
• 1 cup thinly sliced red onion
• 1 cup thinly sliced leeks, white parts only
• 6 ounces diced pancetta or ham
• 8 ounces thinly sliced button mushrooms, or in my case I mixed the white button mushrooms with morels.
• 2 teaspoons fresh thyme
• 1 teaspoon minced garlic
• 1 teaspoons salt, plus 1/4 teaspoon
• 1/2 teaspoon fresh ground white pepper
• 1/2 cup half & half or heavy cream
• 6 large eggs
• 1/8 teaspoon freshly ground nutmeg
• 1 1/2 ozs grated gruyere, plus 1 1/2 ozs
• Crushed red chili pepper flakes if you like the heat :o)
• NOTE: The time for prep is depend on whether you make your own pie crust or use your favorite store-bought pie crust. I did not make my own pie crust this time because I had one in my freezer that I used. You can also vary the mushrooms as well depending on your taste :o)

Description

I Adapted This Recipe From Emeril’s Lagasse Onion, Mushroom, Ham Quiche. I Substituted The Ham For Pancetta And The Heavy Cream With Half And Half Just To Make It A Little Lighter. It Was Delicious1 I Served It With A Salad Of Mixed Greens With Light

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