Brown a clove of garlic, add the previously washed and sliced mushrooms, add salt, pepper and a few sprigs of parsley. Let it cook for about 10 minutes, adding water if necessary.
Meanwhile, separately prepare the spreadable cheese with the eggs, the parmesan and the cream and finally the smoked pancetta Fiammiferi. Season with salt.
Unroll the short crust pastry and form discs of about 12cm, which you will place in moulds of the appropriate size.
Pour some mushroom and a little of the prepared mixture over the short crust pastry placed in the moulds. Sprinkle more grated parmesan on the top. Bake in a preheated oven at 200 °C for about 20/30 minutes, until the edges are golden. Remove from the oven and serve the mini quiches.