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!

5 from 7 votes

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Prep Time: 30

Cook Time: 2 30

Additional Time: 30

Total Time: 3 30

Servings: Servings

Calories: 517kcal

Author: Pat Nyswonger

Ingredients

For the Pastry:

2-⅔ cups 350 grams all-purpose flour
½ 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

Filling:

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

Custard

10 ounce log goat cheese room temperature
8 large eggs
½ cup whole milk
1 cup heavy cream
½ teaspoon sea salt
¼ teaspoon white pepper
1 tablespoon fresh thyme leaves
2 cups grated Gruyere cheese divided

Instructions

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 ¼-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.

The Filling:

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 ½ 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 1-¼ to 1-½ hours until set, golden brown on top and the center is still a little jiggly in the center. Begin checking at 1-¼ 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.

Notes

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.

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