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
- cold butter
- cream cheese
- egg and egg yolks
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:
- 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.
- 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.
- 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.
- 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.
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
- shallots, chopped
- grated or minced garlic
- goat cheese (at room temperature)
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
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.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Smoked Salmon Quiche with Gluten-Free Crust: This smoked salmon quiche with gluten-free crust is classy enough to serve at a fancy brunch or light dinner. The creamy filling is packed with smoked salmon, fresh dill, chopped capers, and is super flavorful! This is a simple quiche that will impress!
- Butter Lettuce, Strawberries and Cocoa Nibs:
This classy salad of mild and tender butter lettuce, strawberries and cocoa nibs has crunch, sweetness and flavor. Plus a thick, creamy slice of soft goat cheese adds an additional layer of texture and incredible taste. The light vinaigrette dressing is made with rice wine vinegar, Dijon mustard, honey, seasonings, and mild avocado oil really lets the salad flavors shine.
- 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. We gave each serving a squeeze of lemon and a drizzle of extra virgin olive oil.
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For the Pastry:
- 2-2/3 cups (350 grams) all-purpose flour
- 1/2 teaspoon salt
- 1 stick (114 grams) cold butter, cut into small cubes
- 6 ounces cold cream cheese, cut into 1/2-inch cubes
- 1 whole egg, cold
- 2 egg yolks, cold
- 1 tablespoon cider vinegar, cold
- 8 ounces mixed wild mushrooms, cleaned and trimmed
- 16 ounces sliced crimini mushrooms
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- 1 tablespoon butter
- 2 medium shallots, finely chopped
- 3 garlic cloves, grated or minced
- 10 ounce log goat cheese, room temperature
- 8 large eggs
- 1/2 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 tablespoon fresh thyme leaves
- 2 cups grated Gruyere cheese, divided
- For the Pastry Crust:
- For a 9-inch x 2.5-inch quiche pan with removable bottom. Coat the pan with oil spray and reserve.
- In the bowl of a food processor add the flour and salt and pulse to combine. Add the cold butter and pulse 10 to 12 times. Add the cream cheese and pulse 10-12 times until the mixture resembles small pebbles. In a cup or small dish, whisk the egg, egg yolks and vinegar together with a fork and pour over the flour mixture. Pulse to combine. The mixture will be crumbly.
- Tip the dough out onto a lightly flour-dusted work surface and form in to a flat disc. Wrap with plastic wrap and refrigerate for 30 minutes.
- Roll the chilled dough into a circle 14-inches in diameter and transfer to the prepared quiche pan, fitting to the bottom and inside edges. Turn the pastry overhang up into a 1/4-inch rim and pinch or crimp. Dock the inside, bottom and sides with a fork, set the pan on a rimmed baking sheet and transfer to the freezer for 30 minutes.
- Remove the pastry from the freezer, spray a sheet of foil with oil spray and press firmly to the inside of the pastry and over the edge. Fill the inside with weights, (beans or rice) and transfer to a preheated 425°F oven. Bake for 20 minutes, remove from the oven and carefully lift the foil/weights from the crust. Return to the oven and bake for an additional 10 minutes. Transfer to a wire rack and cool before filling with the quiche.
Roast the Mushrooms:
- Reduce the oven temperature to 400°F and line a baking sheet with parchment paper.
- In a large bowl, drizzle the mushrooms with olive oil, season with salt/pepper and transfer to the oven. Roast for 10 minutes, remove from the oven and cool.
- Select and reserve on a separate plate a portion of the wild mushrooms for the top of the quiche.
- In a small skillet set over medium-low heat, add the butter and when it has melted sauté the shallots until soft, add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and cool.
- In a large mixing bowl using an electric hand mixer on low to medium speed, beat the goat cheese for 1 minute; then add the eggs and blend until smooth. Add the milk, cream salt, pepper and thyme leaves. Stir the cooled shallots and garlic.
To Assemble the Quiche:
- Preheat the oven to 300°F
- Place the baked pastry shell on a parchment-lined baking sheet.
- Add 1 cup of the grated Gruyere cheese to the bottom of the cooled pastry crust. Spoon 1/2 of the mushrooms over the cheese. Gently cover the cheese/mushroom with half of the custard, (about 2 cups). Add another 1/2 cup of the cheese and the remaining mushrooms and the final portion of custard, (about 2 cups). Sprinkle the top with the remaining 1/2 cup of the cheese and arrange the reserved wild mushrooms over the top.
- Transfer the baking sheet/quiche to the oven and bake for 1-1/4 to 1-1/2 hours until set, golden brown on top and the center is still a little jiggly in the center. Begin checking at 1-1/4 hours. Remove from the oven and cool on a wire rack. The residual heat will continue to firm up the center. When cool, transfer to the refrigerator and cool for 6 hours or overnight.
- Be sure to coat the foil with non-stick oil spray before pressing to the pastry crust. This will prevent the pastry from sticking to the pastry when it is removed.
- Gruyere cheese can be substituted with Gouda, Monterey Jack, Provolone or any easy melting cheese of choice.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 517Total Fat: 34gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 247mgSodium: 587mgCarbohydrates: 31gFiber: 2gSugar: 4gProtein: 22g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.