Mushroom and Goat Cheese Quiche
This Mushroom and Goat Cheese Quiche is SO DELICIOUS! Earthy mushrooms and tangy goat cheese blend into a creamy, savory quiche perfect for any meal.
Servings: 6 servings
Ingredients
- 1 cup unsalted butter chilled
- 1 cup all-purpose flour
- 1 teaspoon chopped fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon ice water or more, as needed
- 1 teaspoon white vinegar
- 1 teaspoon extra-virgin olive oil
- 1 medium red onion peeled & diced (about 1 cup)
- 1 large garlic clove peeled and minced
- 4 ounces mixed mushrooms stemmed and cut into 1-inch pieces (about 2 cups)
- 8 large eggs
- 6 leaves fresh basil chopped (about 2 tablespoons)
- 2 teaspoons chopped fresh oregano leaves
- 0.25 teaspoon freshly grated nutmeg
- 0.25 teaspoon white pepper
- 0.25 teaspoon freshly ground black pepper
- 0.5 teaspoon sea salt
- 4 ounces goat cheese crumbled (can also use Swiss or smoked Gouda)
Instructions
- In a mixing bowl, combine the chilled unsalted butter, all-purpose flour, chopped fresh thyme, salt, and freshly ground black pepper. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Add the ice water and white vinegar to the mixture. Stir until the dough begins to come together. If necessary, add more ice water, a tablespoon at a time, until the dough is cohesive.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the crust maintain its shape during baking.
- While the dough chills, heat the extra-virgin olive oil in a skillet over medium heat. Add the diced red onion and minced garlic, and sauté until the onion is translucent. Add the mixed mushrooms and cook until they are softened and any liquid has evaporated. Season with salt and pepper to taste. Remove from heat and let cool.
- Preheat your oven to 375°F (190°C).
- Once the dough has chilled, place it on a lightly floured surface. Roll it out into a circle about 12 inches in diameter. Carefully transfer the dough to your pie dish, pressing it into the bottom and up the sides. Trim any excess dough.
- In a large mixing bowl, whisk together the eggs, chopped fresh basil, chopped oregano, freshly grated nutmeg, white pepper, freshly ground black pepper, and sea salt. Stir in the sautéed vegetables and crumbled goat cheese until evenly distributed.
- Pour the filling into the prepared crust, spreading it evenly.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden.
- Remove the quiche from the oven and allow it to cool for about 10 minutes before slicing. Serve warm or at room temperature.
Equipment
- Mixing Bowl
- Food Processor
- Rolling Pin
- 9-inch Pie Dish
- Skillet
- Whisk
- Oven
Notes
- Chilling the dough before baking is key to achieving a flaky crust.
- Sautéing the vegetables prior to adding them keeps the quiche from becoming soggy.
- Feel free to substitute the goat cheese with Swiss or smoked Gouda for a different flavor profile.
- Store leftover quiche in the refrigerator for up to 3 days; reheat in the oven or microwave as needed.
- For gluten-free or dairy-free versions, use appropriate substitutes as suggested in the variations.