Mushroom and Goat Cheese Quiche

Our Mushroom and Goat Cheese Quiche is such a treat. A deep quiche pan is filled to the brim with roasted wild mushrooms, goat cheese, and eggs for a rich and creamy filling that is simply delightful.

Earthy, wild mushrooms and goat cheese give this quiche a unique and rich flavor that will please even the greatest mushroom-and-goat-cheese skeptics.

Mushroom and goat cheese is a combination we know you’ll love, and this quiche is surprisingly comforting whether you enjoy it for breakfast, lunch, or dinner.

how to make quiche crust

The crust for our mushroom and goat cheese quiche includes cream cheese and eggs making a sturdy pastry crust for this deep-dish quiche.

Before making the custard or roasted wild mushrooms for the filling, you’ll start with the quiche crust. Here are the ingredients you’ll need:

• a deep 9-inch x 2.5-inch quiche pan with a removable bottom, coated with oil spray
• flour
• salt
• cold butter
• cream cheese
• egg and egg yolks
• vinegar

The Cream Cheese Pastry Crust:

If you’ve ever been intimidated by a quiche crust or you’ve never done one before- no fear! We’ll show you how to make quiche crust in a few simple steps:

1. Combine the ingredients– Add the flour, salt, and cold butter to a food processor and pulse 10-12 times. Add the cream cheese and continue to pulse, until the mixture looks like small pebbles. Whisk together the egg, egg yolks and vinegar in a small bowl, then pour it over the flour mixture and pulse to combine.
2. Chill the dough-Transfer the dough onto a flour-dusted work surface and shape it into a flat disc. Wrap it with plastic wrap and chill it in the fridge for 30 minutes.
3. Form the crust- Roll out the chilled dough into a circle about 14 inches in diameter, then carefully transfer it to the quiche pan, fitting it into the bottom and inside edges. Shape any overhanging dough into a pie rim and pinch or crimp. Dock the inside, bottom and sides with a fork, then set the pan on a rimmed baking sheet and place in the freezer for 30 minutes.
4. Bake the crust- Remove the pastry from the freezer, spray a sheet of foil with oil spray, and press it firmly against the inside of the pastry crust and over the edge. Fill the crust with weights (we use beans or rice) and transfer it to the oven. Bake at 425°F for 20 minutes. Remove from the oven and carefully lift the weights out. Return to the oven and bake an additional 10 minutes, then cool before filling it with quiche.

You might also like this creamy mushroom risotto with wild mushrooms or our Alsatian onion tart.

What is needed to make mushroom and goat cheese quiche:

We like to use roasted wild mushrooms for this mushroom and goat cheese quiche and here in the Pacific Northwest, it’s a forager’s playground (check out the pickled chanterelles that we foraged).

If you don’t have wild mushrooms, feel free to use more of the crimini variety instead (but there’s nothing quite like the flavor of roasted wild mushrooms).

For the quiche, you will need:

• mixed wild mushrooms, cleaned and trimmed
• sliced crimini mushrooms
• olive oil
• butter
• shallots, chopped
• grated or minced garlic
• goat cheese (at room temperature)
• eggs
• whole milk
• heavy cream
• sea salt and white pepper
• fresh thyme leaves
• grated Gruyere cheese, divided

Let’s get to it!

Are you ready? Here’s a rundown of the process, but be sure to check out the full recipe below for all of the ingredient amounts and details on this mushroom and goat cheese quiche!

1. Make the roasted wild mushrooms: Line a baking sheet with parchment paper and preheat your oven to 400°F. Drizzle the mushrooms with olive oil and season with salt pepper, then roast for 10 minutes. Allow them to cool after roasting and set aside a few of the mushrooms for the top of the quiche.
2. Make the filling: In a small skillet, sauté the shallots in butter until they’re soft, then add the garlic and cook another 30 seconds. Remove from the heat and cool. In a large mixing bowl, beat the goat cheese for 1 minute, then add the eggs and blend until smooth. Add the milk, cream, salt, pepper, thyme, and the cooled shallots/garlic.
3. Assemble and bake the quiche: Place the pastry shell on a parchment-lined baking sheet. Add a layer of Gruyere cheese on the bottom of the crust; then mushrooms and half of the custard. Repeat with another layer. Sprinkle the top of the filling with the remaining cheese and the reserved roasted wild mushrooms.
4. Bake at 300°F for 1 hour 15 minutes to 1 hour 30 minutes. When it’s done, remove from the oven and cool. Serve warm or cold.
5. If serving cold be sure to cool completely on a wire rack before transferring it to the fridge to chill.

how to tell when quiche is done

So, how do you know when this mushroom and goat cheese quiche is done? We recommend a bake time between 1 hour 25 minutes to 1 hour 30 minutes, and this will vary depending on your oven.

Here are a few things to keep an eye on when baking your mushroom and goat cheese quiche:

• it will turn golden brown on top
• the center should still be a little jiggly, not firm (the center will continue baking from residual heat even as it’s cooling)
• the quiche is best when chilled for at least six hours or overnight

How to store leftover quiche

If you have leftovers, keep it in a sealed container in the fridge for three to four days. This mushroom quiche is good warm or cold. Make it for dinner then save the leftovers for breakfast or lunch the next day.

Can you freeze mushroom quiche?

You can freeze this quiche for up to 4 months. Make sure it cools down completely before sealing it in a freezer-proof container. Let it thaw overnight in the fridge.

What to serve with quiche.

Serve this quiche with roasted potatoes, or roasted sweet potatoes, a tossed green salad, or a creamy butternut squash soup.

This quiche is so creamy, rich, and comforting and is a warm welcome to the change of the seasons. It’s a great way to use wild mushrooms, and even a great reason to go out and forage if it’s possible in your area.

Enjoy, friends!

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strawberry walnut salad: This classy salad is loaded with juicy strawberries and candied walnuts.

Watermelon, Feta and Mint Salad: The sweetness of the juicy watermelon, the creamy, salty feta and minty taste of this salad is so refreshing and light.