I make quiche on repeat for brunches, weeknight dinners, and lazy Sunday feasts. This Mushroom and Goat Cheese Quiche is the version I reach for when I want something that feels special but doesn’t demand all day in the kitchen. It has a tender herb-scented crust, a savory mushroom-and-onion base, bright herbs folded into the eggs, and tangy crumbled goat cheese that melts into pockets of creamy goodness.

It’s forgiving to make and straightforward to scale. The crust comes together quickly in a food processor, the filling sautés in one pan, and the whole tart bakes on a baking sheet so you won’t have drips in the oven. I’ll walk you through shopping, technique, common mistakes and how to store leftovers so you get the best results every time.

Below you’ll find the exact ingredients and step-by-step method I use, followed by practical tips from testing. Read through the ingredients once before you start so nothing surprises you mid-recipe. Let’s get to it.

Ingredients

⅓ cup unsalted butter, chilled — cut into small pieces for a flaky crust.
1½ cups all-purpose flour — the structural base of the pastry; measure by spooning into the cup for accuracy.
1 teaspoon chopped fresh thyme — adds a subtle savory note directly into the crust.
⅛ teaspoon salt — keeps the crust from tasting flat.
⅛ teaspoon freshly ground black pepper — a pinch of warmth in the pastry.
1½ tablespoons ice water (or more) — hydrates the dough; add sparingly so the dough stays flaky.
1 teaspoon white vinegar — helps tenderize the crust and keeps it flaky.
1 teaspoon extra-virgin olive oil — for sautéing the aromatics and mushrooms.
¼ medium red onion, peeled & diced (about ½ cup) — gives sweetness and texture to the filling.
1 large garlic clove, peeled and minced — adds depth; don’t burn it when sautéing.
4 ounces mixed mushrooms, stemmed and cut into ½-inch pieces (2 cups) — the main savory component; cook until dry of liquid.
8 large eggs — the custard base; whisk until blended for an even bake.
6 leaves fresh basil, chopped (about 2 tablespoons) — bright, fresh herb flavor in the custard.
2 teaspoons chopped fresh oregano leaves — savory herb lift to complement the mushrooms.
⅛ teaspoon freshly grated nutmeg — a small pinch keeps the custard interesting.
¼ teaspoon white pepper — a gentle heat that won’t show as black flecks in the custard.
⅛ teaspoon freshly ground black pepper — for seasoning balance.
½ teaspoon sea salt — seasons the custard throughout.
4 ounces goat cheese, crumbled (can also use Swiss or smoked gouda) — tangy, creamy pockets that contrast the mushrooms.

Your Shopping Guide

Buy the freshest mushrooms you can find—firm caps, dry and without slimy spots. Mixed mushrooms are great because they offer different textures: cremini for body, shiitake for umami, or oyster for a delicate bite. If your market sells pre-sliced mixes, that’s fine; just check the weight (4 ounces once trimmed and sliced).

Goat cheese varies a lot in intensity. A young chèvre will be softer and tangier, while a more aged goat cheese will be firmer. Choose based on how pronounced you want the tang to be. For the crust, use unsalted butter and have it well chilled: that’s the single most important thing for a flaky pastry.

Fresh herbs make a difference—basil and oregano in the custard read differently than dried. If you only have dried herbs, reduce the amount to about a third of what’s called for, but fresh is worth seeking out for this recipe.

Make Mushroom and Goat Cheese Quiche: A Simple Method

Preheat the oven to 350°F.
Cut the chilled unsalted butter (⅓ cup) into small pieces. In a food processor combine the flour (1½ cups), chopped fresh thyme (1 teaspoon), ⅛ teaspoon salt, and ⅛ teaspoon freshly ground black pepper. Add the butter and pulse several times until the mixture looks like coarse crumbs with pea-sized pieces of butter still visible.
In a small cup stir together the ice water (1½ tablespoons) and white vinegar (1 teaspoon). With the processor running, slowly add the water–vinegar mixture, pulsing just until the dough begins to come together. If needed, add a little more ice water a teaspoon at a time. Stop when the dough holds when pinched but is not wet or sticky.
Turn the dough out onto a piece of plastic wrap, form it into a ball, then flatten it into a disc about 4 inches across. Wrap and refrigerate for 15 minutes.
While the dough chills, make the filling: Heat the extra-virgin olive oil (1 teaspoon) in a sauté pan over medium heat. Add the diced red onion (¼ medium) and minced garlic (1 large clove) and sauté, stirring often, for 2 minutes. Add the mushrooms (4 ounces, cut into ½-inch pieces) and cook, stirring occasionally, until the mushrooms are soft and the pan is dry of liquid, about 5 minutes. Remove from heat and let cool slightly.
On a lightly floured surface, roll the chilled dough between the two sheets of plastic wrap to a circle large enough to line a 9-inch pie plate. Peel off the top sheet of plastic, invert or transfer the crust into the pie plate, then peel off the remaining sheet of plastic. Gently press the crust into the plate and trim the edges; flute the edges if you like. (At this point the crust may be refrigerated for up to 1 day or frozen up to 1 month.)
In a medium bowl whisk the eggs (8 large) until blended. Stir in the chopped fresh basil (6 leaves), chopped fresh oregano (2 teaspoons), freshly grated nutmeg (1/8 teaspoon), white pepper (1/4 teaspoon), sea salt (1/2 teaspoon), and freshly ground black pepper (1/8 teaspoon) until evenly combined.
Place the pie plate on a baking sheet. Scatter the crumbled goat cheese (4 ounces) evenly in the crust, then spread the sautéed mushrooms and onion mixture over the cheese.
Pour the egg and herb mixture evenly over the filling in the crust.
Bake on the baking sheet for 35 to 45 minutes, or until the quiche is slightly puffed, springy to the touch, and a toothpick inserted into the center comes out clean.
Remove from the oven and let the quiche rest for about 10 minutes before slicing and serving.

Why It’s My Go-To

This quiche balances ease and elegance. The crust is herb-infused and flaky; the mushrooms bring that deep, savory backbone; the goat cheese adds creamy tang that keeps every bite interesting. It’s not fussy. You can make the crust ahead and refrigerate it for a day or freeze it for a month, making it easy to pull together on a schedule.

I also love that it reads well across meals: it’s perfectly acceptable for weekday dinners with a crisp salad, and it’s equally at home on a weekend brunch table. Texture-wise, you get a crisp edge, a tender crumbly interior, and a smooth, set custard—each forkful checks a different box.

Budget & Availability Swaps

Short on time? Use a pre-made refrigerated pie crust—press it into the pan and proceed with the filling. The recipe’s flavor balance holds up well if you swap the crust. If goat cheese is hard to find, the recipe itself notes Swiss or smoked gouda as acceptable alternatives; those will change the flavor profile but still give you melty pockets throughout the quiche.

For mushrooms, use what’s economical and fresh: cremini or button mushrooms work fine if exotic varieties are costly. Fresh herbs are recommended, but if you must use dried, use about one-third the amount and mix them into the eggs so their flavor distributes evenly.

What’s in the Gear List

Food processor — for the quickest, flakiest crust.
9-inch pie plate — the recipe is sized for this standard pan.
Sauté pan — a 10–12-inch pan is ideal for the mushrooms and aromatics.
Baking sheet — place the pie plate on it to catch any drips and make it easy to move in and out of the oven.
Rolling pin and plastic wrap — roll the dough between sheets for easy handling.
Measuring spoons and cups and a kitchen scale (optional) — for accurate amounts.
Whisk and medium mixing bowl — for the egg mixture.

Avoid These Mistakes

Don’t overwork the dough. Pulse in the food processor until it forms coarse crumbs with pea-size butter pieces visible. Over-processing develops gluten and yields a tough crust. Keep ingredients cold—chilled butter and ice water make the difference between a flaky crust and a dense one.

When cooking the mushrooms, be patient. If they release liquid, keep cooking until the pan is dry. Excess liquid in the filling will make the quiche weep and can prevent the custard from setting properly.

Finally, don’t underbake. The center should be slightly springy and a toothpick should come out clean. If you remove it too early, the center may be runny; let it rest for about 10 minutes after baking to finish setting.

Seasonal Spins

Spring: Add a handful of chopped fresh spinach or ramps (if available) to the sauté step—cook them down with the mushrooms so they don’t introduce extra moisture.

Summer: Swap basil for parsley and fold in small diced roasted cherry tomatoes just before baking for a little acidity and color.

Fall/Winter: Use heartier mushrooms like shiitake and add a tablespoon of caramelized onions to the filling for sweetness that complements the goat cheese.

What I Learned Testing

Testing taught me to trust texture cues over strictly the clock. The recommended bake time is a range for a reason—ovens vary. I learned to watch for a lightly puffed surface that springs back and to use a toothpick test for confidence. Chilling the dough for at least 15 minutes made rolling significantly easier, and rolling between plastic wrap prevents sticking and keeps the dough tidy.

I also learned to reserve the strongest goat cheese for when you want an assertive tang; lighter goat cheeses make the mushrooms shine more. Both are delicious—it’s a matter of preference.

Best Ways to Store

Short term

Allow the quiche to cool to room temperature, then wrap tightly with plastic wrap or store in an airtight container. It keeps in the refrigerator for up to 4 days.

Long term

To freeze, cool completely, then wrap tightly in plastic wrap and aluminum foil and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

Reheating

Reheat slices in a 350°F oven for 10–15 minutes until warmed through and the crust regains some crispness. You can also reheat single slices in a skillet over low heat, covered, for a crisp bottom.

Ask & Learn

If your crust feels too dry when pinched, add ice water 1 teaspoon at a time until it holds together—too much water will make it tough. If your custard jiggles too much after 45 minutes, give it a few additional minutes; carryover heat will help it finish setting during the 10-minute rest.

Commonly asked: Can I halve the recipe? Yes, though you’ll need to adjust baking time and use a smaller pan. If you do halve it, keep the ingredient ratios exact and check for doneness earlier.

Let’s Eat

Serve the quiche slightly warm or at room temperature. It pairs beautifully with a simple green salad dressed with lemon vinaigrette or a side of lightly dressed arugula. A light soup or roasted vegetables make it a satisfying dinner. For brunch, offer fresh fruit and crusty bread.

Slice with a sharp knife and wipe between cuts for neat wedges. Leftovers make excellent sandwiches and pack well for lunches. Enjoy the blend of earthy mushrooms, savory herbs, and the bright tang of goat cheese—this is one of those recipes that’s reliably delicious and easy to make again and again.

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