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Wild Mushroom & Goat Cheese Quiche

Flake crust filled with a hearty and savory custard
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Breakfast, Main Course
Cuisine: French
Servings: 0

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.