Our niece stayed with us recently and for Saturday morning breakfast I knew I wanted to make a quiche.  Quiche is one of those great breakfast treats that you can make ahead and eat anytime, whether it's breakfast, lunch or even dinner.  This proved to be really useful as we had drop-in guests come by and I had something on hand to serve them.

This isn't my first quiche post, I've made this vegetable one before.  I followed that same basic recipe, but decided to change up the flavors based on what I had in the refrigerator, which happened to include two of my favorite ingredients - mushrooms and goat cheese.  I really wasn't sure how the goat cheese was going to work in this, but I'm glad I took the risk.  It provided a nice slightly tart flavor and creamy texture.

I also included a new ingredient to my kitchen, garlic scapes.  If you've never used them, you should try them.  It may be too late to get them this year, they have a short season, but you can look for them at your farmer's market next year.  They added the perfect light, garlicky flavor and slightly crunchy texture to this dish.

This was definitely a winner with only one piece left after I served it and that piece was gone quickly the next morning.  You certainly don't need to wait for guests to make this, in fact I think you should make this as a breakfast treat for yourself soon!

Here is what you'll need:

• 4 oz. pancetta, diced
• 1 Tbsp olive oil
• 10 oz. mushrooms, sliced
• 3 garlic scapes, chopped
• salt and pepper
• 4 eggs
• 3/4 cup 2% cottage cheese
• 1 cup shredded cheddar cheese 
• 1/4 cup 2% milk
• 1 tsp dried mustard
• 1 Tbsp fresh chives, chopped
• 1 Tbsp all purpose flour
• 1 pie crust

Preheat oven to 350 degrees.

Bake crust for 10 minutes.

While crust is baking, in a large saute pan on high heat, add pancetta to pan and cook until starting to brown.

Turn pan down to medium-high heat and add oil.  Add mushrooms and cook until partially browned, stirring occasionally.  Add garlic scapes, salt and pepper to taste, and cook until browned and softened, stirring occasionally.  Once done, remove from heat and set aside to cool a bit.

In a bowl combine eggs, cheeses, milk, mustard, chives and flour stir until thoroughly mixed.

Spoon mushroom mixture into bottom of pie crust, then layer egg mixture on top of mushroom.  

Place in oven and bake 45-50 minutes until knife inserted come out clean.  Allow to set for 10 minutes before cutting.  Serves 8.