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Homemade Mushroom and Goat Cheese Quiche photo

Mushroom and Goat Cheese Quiche

This Mushroom and Goat Cheese Quiche is a delightful blend of flavors! Perfect for brunch or a cozy dinner, it’s both comforting and sophisticated.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Brunch, Dinner
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup Unsalted butter chilled
  • 1 cup All-purpose flour
  • 1 teaspoon Fresh thyme chopped
  • 1 teaspoon Salt
  • 1 teaspoon Freshly ground black pepper
  • 1 tablespoon Ice water (or more)
  • 1 teaspoon White vinegar
  • 1 teaspoon Extra-virgin olive oil
For the Filling:
  • 1 medium Red onion peeled and diced (about 1 cup)
  • 1 large clove Garlic peeled and minced
  • 4 ounces Mixed mushrooms stemmed and cut into ½-inch pieces (about 2 cups)
  • 8 Large eggs
  • 6 leaves Fresh basil chopped (about 2 tablespoons)
  • 2 teaspoons Fresh oregano chopped
  • ½ teaspoon Freshly grated nutmeg
  • ½ teaspoon White pepper
  • ½ teaspoon Sea salt
  • 4 ounces Goat cheese crumbled

Equipment

  • Mixing bowls
  • Whisk
  • Rolling Pin
  • 9-inch pie dish
  • Sauté pan
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions:
  1. 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.
  2. 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.
  3. While the dough chills, preheat your oven to 375°F (190°C). This will ensure that your quiche bakes evenly.
  4. 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.
  5. 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.
  6. 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.
  7. Pour the filling into the prepared crust, spreading it evenly.
  8. 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.
  9. 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.