Mushroom and Goat Cheese Quiche

5 from 7 votes

Mushroom and Goat Cheese Quiche

Roasted wild mushrooms are featured in this Mushroom and Goat Cheese Quiche! A deep quiche pan filled to the brim with a mixture of roasted mushroom, goat cheese, eggs and cream. This quiche is thick, creamy and undeniably delicious!

Prep Time30

Cook Time2 30

Additional Time30

Total Time3 30

Course: Main Dish

Cuisine: American

Keyword: mushroom goat cheese quiche

Servings: Servings

Author: Pat Nyswonger

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

Crust tip: Spray the foil before blind baking to prevent it from sticking to the crust.

Cheese swap: Gruyère can be substituted with Gouda, Monterey Jack, Provolone, or any good melting cheese.

Make-ahead: Quiche sets up beautifully overnight. Bake it the day before for best texture.

Serving temp: Delicious cold, room temp, or gently warmed in a low oven.

Storage: Keeps in the fridge for up to 4 days. Reheat slices at 300°F until warmed through.

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