Deborah remembers: In the early days, when we had our own goats, we made cheese and used it in every way. One of our favorite recipes was a mushroom quiche. We didn’t have exotic mushrooms, of course, but we had plenty of oregano and fresh basil to add that perfect herbal note that our guests still love. The flavors are made for each other. This is an excellent basic quiche recipe that may be varied by using any vegetables, adding different herbs to the crust or leaving them out, changing the cheese, and so on, though this mushroom-dill filling is so savory and good, you may never change it. We like to use mild-flavored mushrooms, such as oyster, button, and portobello.–Deborah Szekely and Deborah M. Schneider
LC Make-Ahead Note
As the author notes, the quiche—crust and all—easily comes together in the time it takes for the oven to heat. Or you can prepare everything a day or two before, keeping the filling and crust separate, and assemble it just before baking. Alternatively, make this in little miniature quiches, baked in muffin tins or tartlet shells, as terrific party food.
Mushroom Goat Cheese Quiche Recipe
- Quick Glance
- 40 M
- 1 H, 20 M
- Serves 6
- For the quiche crust
- 1/3 cup unsalted butter, chilled
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon chopped thyme leaves
- 1/8 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 1/2 tablespoons ice water
- 1 teaspoon white vinegar
- For the mushroom filling
- 1 teaspoon extra virgin olive oil
- 1/4 red onion, peeled and diced (about 1/2 cup)
- 1 large clove garlic, peeled and minced
- 4 ounces mixed exotic mushrooms (oyster, cremini, portobello, or white button mushrooms), stemmed and cut into 1/2-inch pieces (about 2 cups)
- 8 egg whites
- 4 whole eggs
- 6 basil leaves, chopped (about 2 tablespoons)
- 2 teaspoons chopped oregano leaves
- 1/8 teaspoon fresh grated nutmeg
- 1/4 teaspoon white pepper
- 1/2 teaspoon sea salt
- 4 ounces goat cheese, imported Swiss cheese, or smoked gouda, grated
- Make the crust
- 1. Preheat the oven to 350°F (175°C).
- 2. Cut the butter into small pieces and place in the bowl a food processor with the flour, thyme, salt, and 1/8 teaspoon of the pepper. Pulse several times to combine. Pieces of butter should still be visible. Mix the water and vinegar and slowly add to the flour mixture, pulsing to combine as you do so, until the mixture sticks together when pinched.
- 3. Turn the dough out onto a piece of plastic wrap and form it into a ball. Cover with another piece of plastic and, using a rolling pin, flatten the dough into a circle about 4 inches across. Refrigerate the dough for 15 minutes while you make the filling.
- Make the filling
- 4. In a saute pan, heat the oil over medium heat and saute the onion and garlic for 2 minutes, stirring often. Add the mushrooms and continue to cook 5 minutes, or until the mushrooms are soft and there is no liquid in the pan. Set aside to cool.
- 5. After the dough has rested, roll it out between the sheets of plastic to fit a 9-inch pie tin. Peel the plastic off the top and lay the crust over the rolling pin to transport it, turning it upside down into a pie tin and peeling off the other sheet of plastic. Gently press the crust into the pie tin and trim the edges. If you like, give the edges a decorative fluting. (The crust may be made ahead to this point and refrigerated for 1 day or frozen for up to 1 month.)
- 6. Thoroughly combine the egg whites and whole eggs. Add the oregano, basil, nutmeg, white pepper, sea salt, and black pepper.
- 7. Place the pie tin on a baking sheet, scatter the cheeses and sauteed mushrooms in the crust, and pour the egg mixture over the filling.
- 8. Bake for 35 to 40 minutes, or until the quiche is slightly puffed, springy to the touch, and a toothpick or skewer inserted in the center comes out clean.
- Make the filling with 8 whole eggs, instead of the whites and whole eggs combination.
- Make the crust with 3/4 cup whole-wheat flour and 3/4 cup unbleached all-purpose flour.
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