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Mushroom and goat cheese quiche is hearty, earthy, and packed with flavor. A flaky cream cheese crust holds roasted mushrooms, tender shallots, and garlic, all baked into a silky custard enriched with goat cheese and Gruyère.
Topped with glossy mushrooms and melted cheese, it’s a quiche that looks as good as it tastes. Perfect for brunch or a light dinner.
Here’s Why This Mushroom and Goat Cheese Quiche Recipe Works
Flaky, crisp crust: Cream cheese adds richness and structure, while blind baking keeps the bottom from turning soggy.
Roasted mushrooms = big flavor: Roasting concentrates their earthy flavor so they shine instead of steaming bland.
Silky custard texture: Baking low and slow sets the custard gently, with no rubbery edges or curdled spots.
Cheese balance: Tangy goat cheese brings depth, and Gruyère melts smoothly for sharp, salty richness in every bite.
Recipe Tips
Keep it cold: Butter and cream cheese must stay cold for a tender, flaky crust.
Freeze before blind baking: This locks in the shape and prevents slumped edges.
Save a few mushrooms: Scatter them on top before baking for extra texture and a polished look.
Bake low and steady: Start checking at 1 hour 15 minutes. The center should jiggle slightly but not ripple.
Cool completely: Quiche slices cleanest once fully chilled, and the flavors deepen as it rests.
For another veggie-packed option, our vegetable quiche with sweet potato crust trades pastry for tender roasted slices with plenty of flavor.
Conclusion
This isn’t your average quiche with one sad slice of mushroom and a flat custard. It’s built to impress with a flaky crust, creamy center, and real depth. Make it ahead, chill it overnight, and serve it cold or warm.
If you’re craving something more elegant, our smoked salmon quiche brings rich flavor with a silky custard and savory crust.
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Mushroom and Goat Cheese Quiche
If you make this recipe, please leave a star rating and comment.
Ingredients
For the Pastry:
- 2⅔ cups all-purpose flour, 350 grams
- ½ teaspoon salt
- ½ cup butter, cold; cut into small cubes, 114 grams
- 6 ounces cream cheese, cold; cut into 1/2-inch cubes, 170 grams
- 1 large egg, cold
- 2 egg yolks, cold
- 1 tablespoon cider vinegar, cold
Filling:
- 8 ounces mixed wild mushrooms, cleaned and trimmed
- 16 ounces cremini mushrooms, sliced
- 3 tablespoons olive oil
- Salt and pepper,
- 1 tablespoon butter
- 2 shallots, finely chopped
- 3 garlic cloves, grated or minced
Custard
- 10 ounce goat cheese, room temperature
- 8 large eggs
- ½ cup whole milk
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 tablespoon Fresh thyme
- 2 cups grated Gruyere cheese, divided
Instructions
For the Pastry Crust:
- Lightly coat a 9-inch x 2.5-inch quiche pan with a removable bottom with oil spray and set aside.
- Add the flour and salt to a food processor and pulse to combine. Add the cold butter and pulse 10–12 times, then add the cream cheese and pulse again until the mixture forms small pebbles. In a small dish, whisk the egg, yolks, and vinegar, then pour into the processor. Pulse just until 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 14-inch circle and press it into the quiche pan, fitting it to the bottom and sides. Fold the overhang into a ¼-inch rim and crimp. Dock the bottom and sides with a fork, set the pan on a rimmed baking sheet, and freeze for 30 minutes.
- Remove the pastry from the freezer. Spray a sheet of foil with oil and press it firmly against the crust, covering the bottom and sides. Fill with pie weights, beans, or rice, and bake at 425°F for 20 minutes. Remove the foil and weights, then bake for 10 more minutes. Cool on a wire rack before filling.
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.
- Set aside a portion of the mushrooms on a separate plate to use for the top of the quiche.
The Filling:
- Melt the butter in a small skillet over medium-low heat. Add the shallots and sauté until soft, then stir in the garlic and cook until fragrant, about 30 seconds. Remove from heat and let cool.
- In a large bowl, beat the goat cheese with an electric mixer on low to medium speed for 1 minute. Add the eggs and mix until smooth. Pour in the milk, cream, salt, pepper, and thyme, then stir in 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.
- Sprinkle 1 cup of Gruyère into the cooled crust. Add half the mushrooms, then gently pour in half the custard (about 2 cups). Layer with another ½ cup of cheese, the remaining mushrooms, and the rest of the custard. Finish with the last ½ cup of cheese and arrange the reserved wild mushrooms on top.
- Transfer the quiche (on its baking sheet) to the oven and bake for 1¼ to 1½ hours, until the top is golden and the center is just slightly jiggly. Start checking at the 1¼-hour mark. Cool on a wire rack. The residual heat will finish setting the center. Once fully cool, refrigerate for at least 6 hours or overnight.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This sounds delicious, but can you please specify where to find this size quiche pan? Best I could find was 9” x 2.2”.
You can get a deep tart pan on Amazon if you can not find one locally. Another option is to use a cheesecake pan. It will also fit in two pie dishes but you will have to reduce the baking time a bit.
That’s my dream quiche! Earthy, cheesy and packed full of flavours and goodness. I love it!
Hi, Angie…this is one of my favorite quiches, thanks for your comments.