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What is Quiche?

A quiche is a delicious savory egg custard baked in a pie crust. Let me first say, I am such a fan of eggs. Quiches are one of many examples of the egg’s versatility. The base of a quiche filling is eggs and milk and/or cream. I like to use both milk and cream to get a fluffy, creamy texture. From there, you have endless possibilities with additions to your filling.

Quiche vs Frittata

The biggest difference between a quiche and a frittata is the crust. Crustless quiches are often referred to as frittatas. However, there is more that makes these two egg dishes different. Another difference is the filling. A frittata typically contains less dairy which makes it less custard like. The dish each is cooked in and the cooking method also varies. Quiches are cooked in a pie dish and baked completely in the oven. While frittatas are typically cooked in a cast iron skillet. First on the stove top and finished in the oven. There are similar dishes but definitely different. But both quite tasty!

The Ingredients

Let’s start with the crust. If you had the time and really wanted to go all out, you could make the crust from scratch. I admit that baking is not my strong suit and the crust is where I am willing to cut corners to save a little time. I use a pre-made, refrigerated pie crust. They key is to let it sit until it reaches room temperature before you work with it and bake it. It will produce a satisfying buttery, flaky crust.

As I previously stated, you really can do when you like in terms of additions to your quiche filling. Quiches are considered French dishes. The most popular is a Quiche Lorraine which has bacon and cheese. As much as I love me some bacon, I opted to go meatless for this quiche recipe. I didn’t, however, skip on the cheese.

To give the quiche some texture and meatiness, I used wild mushrooms. The recipe calls for a blend of creminis, oysters and shitakes, but it would be okay to use just one. If creminis are all you can get your hands on then use 6 ounces of that 1 mushroom. To help with the overall creaminess and flavor of the dish, I use both goat cheese and parmesan. Goat cheese is soft and slightly tangy while the parmesan is a harder cheese that is salty and nutty. The combination of wild mushrooms, goat cheese, and parmesan make this a wonderfully earthy quiche.

Cooking Method

There are 3 major steps to cooking this quiche. Well, 4 if you count “preparing” the crust. While your crust is getting to room temperature and your oven is preheating, you will start the recipe by preparing the wild mushroom filling. The mushrooms need to browned in a pan with butter and olive oil. We want a nice sear on the mushrooms so make sure not to overcrowd the pan. They are finished with shallots, chives, salt and pepper to round out the flavor.

The mushrooms will be set aside to cool and you will move onto the egg filling. In a large bowl, you will whisk together eggs, milk, cream, salt, pepper, and a dash of nutmeg. Half of the goat cheese and parmesan will be added at this point. Your pie crust should be at the desired temperature and can be rolled into your glass or ceramic pie dish. If you want it to look more polished then rustic, you can trim and crimp the edges.

To assemble the quiche for baking, you will start by layering the mushrooms in the bottom of the pie crust. The remainder of the cheeses will go on top. Then gently pour the egg mixture to fill the crust. Bake for 35-40 minutes or until the eggs are just set. The filling will be mostly firm with just a tiny bit of movement when you jiggle the pan. You should pull the quiche from the oven at this point. You do not want to overcook it, and the residual heat will finishing the cooking as the quiche rests.

Serving

Serve the quiche warm, at room temperature or cold. If serving warm, you should let it rest at least an hour after baking. This will give the filling time to set. I enjoy quiches for breakfast or brunch, but they can also make for a great appetizer or dinner. If it is being eaten as a main dish, I like to serve it with an arugula salad tossed with olive oil, lemon juice, salt, and pepper.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe

Print Recipe Pin Recipe

Wild Mushroom & Goat Cheese Quiche

Flake crust filled with a hearty and savory custard

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Appetizer, Breakfast, Main Course

Cuisine: French

Equipment

• 9 inch pie dish

Ingredients

• 1 refrigerated pie crust prepared at room temperature
• 6 oz wild mushrooms torn or cut to bite-sized pieces
• 2 tbsp extra virgin olive oil divided
• 1 tbsp unsalted butter
• 2 large garlic cloves minced
• 1 large shallot finely slices
• 1 tbsp chives chopped
• 5 large eggs
• 1/4 cup milk
• 1/2 cup heavy cream
• 4 oz goat cheese divided
• 1/2 cup parmesan cheese grated; divided
• 1/4 tsp ground nutmeg
• salt
• pepper

Instructions

• Preheat oven to 375 degrees F.
• In a large sauté pan over medium heat, add butter and 1 tablespoon olive oil. Place mushrooms in a single layer and stir occasionally until mushrooms are evenly browned. Transfer browned mushrooms to bowl.
• In the same sauté pan, drizzle the remaining olive oil. Add sliced shallots and stir frequently for one minute. Return mushrooms to pan.
• Add the garlic and chives and cook for one minute. Remove from heat and season with salt and pepper to taste.
• In large bowl, vigorously whisk eggs, heavy cream, milk, nutmeg, salt and pepper. Gently fold in half of the goat cheese (2 oz) and half of the parmesan (1/4 cup).
• In 9-inch glass or ceramic pie dish, roll out room temperature pie dough and press firmly. Trim the excess dough and crimp edges, if desired.
• Layer mushrooms into pie crust. Crumble remaining goat cheese over the mushrooms. Top with remainder of parmesan.
• Pour egg mixture into pie dish. Bake 35 to 40 minutes or until eggs are just set.
• Let quiche rest for at least one hour before serving. Serve warm or at room temperature.

Notes

For wild mushrooms, look for creminis, oysters and shitakes.