It’s a quiche but made with an easy puff pastry crust! A simple and salubrious filling of Basil Chive Boursin, eggs, and Swiss cheese is swirled with crispy pancetta, mushrooms, walnuts, and cherry tomatoes in this fresh and fabulous savory baked treat.

Pancetta Mushroom Walnut Puff Pastry Quiche

2 sheets puff pastry, thawed
1 pkg. Basil Chive Boursin Cheese, room temperature
8 oz. Swiss cheese, finely chopped
5 large eggs
6 oz. pancetta
1 cup baby bella mushrooms, sliced
1 cup walnut haves, chopped
1 cup cherry tomatoes
kosher salt and pepper
fresh chives, finely chopped

Preheat the oven to 400°F.

Line two small pie plates with parchment paper and gently place each puff pastry crust inside.

Meanwhile, in a large bowl, whisk together the cheeses, eggs, salt, and pepper.

Set aside.

In a small skillet, brown the pancetta until the fat has rendered. 

Add the mushrooms, stirring occasionally, until soft and juices have been released.

Season liberally with black pepper.

Transfer the cooked pancetta and mushroom mix to the egg mixture and stir well, reserving any remaining pancetta fat for further sautéing.

Add the walnuts and tomatoes, along with a touch more ground pepper, to the seasoned pan and cook until the tomatoes are blistered.

Divide the cheese, egg, pancetta, and mushroom filling between the two crusts (filling).

Top each with half of the walnut tomato sauté.

Bake for 20-25 minutes, until bubbling and golden brown.

Sprinkle with chopped chives to serve.