The Anti-Quiche

I am not actually a huge quiche fan, so this recipe incorporates elements of quiche without being a soggy, eggy mess.

Saute 2 cups of sliced white mushrooms and one small shallot in olive oil. Season with salt, pepper, and dried thyme. In a separate skillet pan fry pancetta until crispy. Chop the pancetta and add to the mushroom mixture. Thaw 2 sheets of puff pastry and unfold on 2 separate cookie sheets. Spoon half the mushroom mixture on each pastry. Grate approximately 1 cup of swiss cheese over each mushroom mixture (thick grate is better). In a separate bowl combine 2 eggs, 1 cup of creme fraiche (could also use sour cream), a pinch of nutmeg and salt and pepper. Divide the egg mixture evenly between the pastries, being careful not to let it run to the edges. Bake at 400 degrees until the pastry is puffed and golden brown and the egg is set (my oven runs very hot, but it only took about 12 minutes).