Mushroom and Goat Cheese Quiche
If you’re in search of a delectable dish that is both comforting and sophisticated, look no further than this Mushroom and Goat Cheese Quiche. This quiche is perfect for brunch gatherings, a light dinner, or even a special occasion. The buttery crust complements the rich filling of eggs, earthy mushrooms, and creamy goat cheese, making each bite a delight. Plus, it’s a wonderful way to incorporate seasonal vegetables into your meals. Let’s dive into why this recipe is a must-try and how to create it in your own kitchen.
Why I Love This Recipe
Mushroom and Goat Cheese Quiche is the epitome of versatility. Not only does it make for an impressive centerpiece for brunch, but it can also be enjoyed warm or cold. The combination of mushrooms and goat cheese is simply divine, offering a wonderful balance of flavors. The addition of fresh herbs like thyme and basil elevates the taste, making it a truly special dish. Whether you’re looking to please guests or enjoy a quiet evening meal, this quiche fits the bill beautifully.
Your Shopping Guide
Before you start cooking, here’s a detailed shopping list to gather all the ingredients you need for your Mushroom and Goat Cheese Quiche:
- Unsalted butter: 1 cup, chilled – for a flaky crust.
- All-purpose flour: 1 cup – the base for the crust.
- Fresh thyme: 1 teaspoon, chopped – adds aromatic flavor.
- Salt: 1 teaspoon – enhances all the flavors.
- Freshly ground black pepper: 1 teaspoon – for a bit of heat.
- Ice water: 1 tablespoon (or more) – to bind the crust.
- White vinegar: 1 teaspoon – helps create a tender crust.
- Extra-virgin olive oil: 1 teaspoon – adds depth of flavor.
- Red onion: 1 medium, peeled and diced (about 1 cup) – for sweetness.
- Garlic: 1 large clove, peeled and minced – brings a savory element.
- Mixed mushrooms: 4 ounces, stemmed and cut into ½-inch pieces (about 2 cups) – the star of the filling.
- Large eggs: 8 – the base of the filling.
- Fresh basil: 6 leaves, chopped (about 2 tablespoons) – adds freshness.
- Fresh oregano: 2 teaspoons, chopped – a staple herb.
- Freshly grated nutmeg: ½ teaspoon – adds warmth and depth.
- White pepper: ½ teaspoon – enhances flavor without the black specks.
- Sea salt: ½ teaspoon – for seasoning.
- Goat cheese: 4 ounces, crumbled – creamy and tangy.
Kitchen Gear Checklist
Before you get started, make sure you have the following kitchen tools ready:
- Mixing bowls: For combining ingredients.
- Whisk: To beat the eggs and mix the filling.
- Rolling pin: For rolling out the dough.
- 9-inch pie dish: To hold the quiche.
- Sauté pan: For cooking the onions and mushrooms.
- Measuring cups and spoons: To ensure accuracy.
- Knife and cutting board: For chopping vegetables and herbs.
Mushroom and Goat Cheese Quiche in Steps
Step 1: Prepare the Crust
Start by making the crust. In a mixing bowl, combine the all-purpose flour, salt, and chopped thyme. Add the chilled unsalted butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Step 2: Add Liquid Ingredients
Drizzle in the ice water and white vinegar. Mix until the dough comes together, adding a little more water if necessary. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 3: Preheat Oven
While the dough chills, preheat your oven to 375°F (190°C). This will ensure that your quiche bakes evenly.
Step 4: Sauté the Vegetables
In a sauté pan over medium heat, add the extra-virgin olive oil. Once hot, add the diced red onion and cook until translucent, about 5 minutes. Stir in the minced garlic and mixed mushrooms, cooking until the mushrooms are tender and browned, about 7-8 minutes. Season with salt and black pepper, then remove from heat.
Step 5: Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish. Carefully transfer the dough into the dish, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.
Step 6: Prepare the Filling
In a large bowl, whisk together the eggs, fresh basil, fresh oregano, grated nutmeg, white pepper, and sea salt. Stir in the sautéed mushroom mixture and crumbled goat cheese until evenly combined.
Step 7: Assemble the Quiche
Pour the filling into the prepared crust, spreading it evenly.
Step 8: Bake
Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
Step 9: Cool and Serve
Once baked, remove the quiche from the oven and allow it to cool for about 10 minutes before slicing. Serve warm or at room temperature, and enjoy!
Low-Carb/Keto Alternatives
For those following a low-carb or keto diet, here are some alternatives to consider:
- Crust alternative: Use a cauliflower crust instead of traditional pastry.
- Cheese alternatives: Substitute goat cheese with cream cheese or mozzarella for a lower-carb option.
- Vegetable substitutes: Replace some of the mushrooms with spinach or zucchini for added nutrients.
- Eggs: Use egg substitutes if you’re looking for a lower-calorie option.
Steer Clear of These
When making your Mushroom and Goat Cheese Quiche, you’ll want to avoid:
- Overcooking the mushrooms as they can become rubbery.
- Using pre-made crusts, which may contain unwanted preservatives.
- Skipping the herbs, as they are essential for flavor.
- Neglecting to let the quiche cool before slicing, which can result in a messy presentation.
Storing Tips & Timelines
To keep your Mushroom and Goat Cheese Quiche fresh, consider the following:
You can store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Alternatively, you can freeze the quiche for up to 2 months. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use other types of cheese?
Absolutely! While goat cheese adds a delightful tang, you can also use Swiss cheese or smoked gouda for a different flavor profile.
Can I add more vegetables to the quiche?
Yes! Feel free to add vegetables like spinach, bell peppers, or even sun-dried tomatoes for extra nutrition and flavor.
Is it possible to make the quiche ahead of time?
Yes! You can prepare the quiche the night before and refrigerate it, then bake it in the morning for a quick and easy brunch option.
What can I serve with quiche?
Quiche pairs wonderfully with a light salad, such as a Corn Tomato Avocado Salad, or some crusty bread.
What to Make After This
Once you’ve mastered this Mushroom and Goat Cheese Quiche, consider trying your hand at these delicious recipes:
Final Bite
Mushroom and Goat Cheese Quiche is more than just a meal; it’s an experience filled with rich flavors and delightful textures. Whether enjoyed at a leisurely brunch or as a cozy dinner, this quiche brings warmth and a touch of elegance to your table. I hope you enjoy making and sharing this recipe as much as I do!
Mushroom and Goat Cheese Quiche
Ingredients
Equipment
Method
- Start by making the crust. In a mixing bowl, combine the all-purpose flour, salt, and chopped thyme. Add the chilled unsalted butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Drizzle in the ice water and white vinegar. Mix until the dough comes together, adding a little more water if necessary. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough chills, preheat your oven to 375°F (190°C). This will ensure that your quiche bakes evenly.
- In a sauté pan over medium heat, add the extra-virgin olive oil. Once hot, add the diced red onion and cook until translucent, about 5 minutes. Stir in the minced garlic and mixed mushrooms, cooking until the mushrooms are tender and browned, about 7-8 minutes. Season with salt and black pepper, then remove from heat.
- On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish. Carefully transfer the dough into the dish, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.
- In a large bowl, whisk together the eggs, fresh basil, fresh oregano, grated nutmeg, white pepper, and sea salt. Stir in the sautéed mushroom mixture and crumbled goat cheese until evenly combined.
- 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 golden brown.
- Once baked, remove the quiche from the oven and allow it to cool for about 10 minutes before slicing. Serve warm or at room temperature, and enjoy!
Notes
- Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- For longer storage, freeze the quiche for up to 2 months, wrapped tightly to prevent freezer burn.
