Wild Mushroom & Goat Cheese Quiche
- 1 refrigerated pie crust (prepared at room temperature)
- 2 Tbsp. extra virgin olive oil (divided in two)
- 1 Tbsp. unsalted butter
- 6 oz. wild mushrooms (torn or cut to bite-sized pieces)
- 1 large shallot (finely sliced)
- 2 large garlic cloves (minced)
- 1 Tbsp. chives (chopped)
- 5 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 4 oz. goat cheese
- 1/2 cup parmesan (grated)
- 1/4 tsp. ground nutmeg
- Salt (to taste)
- Pepper (to taste)
- Preheat oven to 375 degrees F.
- In large sauté pan over medium heat, add butter and 1 tablespoon olive oil.
- Place mushrooms in single layer and stir occasionally until mushrooms are evenly browned. Transfer browned mushrooms to bowl.
- In same sauté pan, drizzle remaining olive oil. Add sliced shallots and stir frequently for one minute. Return mushrooms to pan.
- Add garlic and chives and cook one minute. Remove from heat and add salt and pepper to taste.
- In 9-inch glass pie dish, roll out room temperature pie dough and press firmly. Trim excess dough and crimp edges, if desired.
- Layer mushrooms into pie crust. Crumble 2 ounces goat cheese over mushrooms. Top with ¼ cup parmesan.
- In large bowl, vigorously whisk eggs, heavy cream, milk, nutmeg, salt and pepper. Gently fold in the remaining goat cheese and parmesan.
- Pour egg mixture into pie pan.
- Bake 35 to 40 minutes or until egg is just set.
- Let quiche rest for at least one hour before serving. Serve warm or at room temperature.
- For wild mushrooms, look for creminis, oysters and shitakes.
- Grab these ingredients and more at Vitacost.com.
