Mushroom Quiche

This mushroom quiche is the kind of recipe that feels effortlessly elegant—rich, savory, and deeply comforting without being fussy. With earthy mushrooms, creamy goat cheese, and a silky custard, it’s a reliable go-to for brunches, casual dinners, or anytime you want something that feels special but fits comfortably in a small kitchen. Best of all, it’s just as good made ahead, making it a host’s quiet secret weapon.

Ingredients

• 1 package fresh mushrooms (any variety or mixed), sliced

• 1 tablespoon butter

• 1 premade pie crust

• 1/4 cup fried onions

• 1 small log goat cheese, crumbled

• 4 eggs

• 1 cup cream

• 1 cup sour cream

• 1/2 teaspoon salt

• 1/2 teaspoon nutmeg

• Pinch of cayenne pepper
  

Instructions

1. Blind bake the crust
   Preheat your oven to 350°F. Place the pie crust into a 9-inch pie dish and gently crimp the edges. Place the pan on a baking sheet and blind bake in the preheated oven for approximately 12-15 minutes until lightly browned. Remove from the oven and allow to cool while you assemble the filling. Once the pie crust has been removed from the oven, raise the temperature of the oven to 425°F.
   

2. Sauté the mushrooms
   Melt the butter in a skillet over medium heat. Add the sliced mushrooms and cook until softened and lightly browned, about 6–8 minutes. Let cool slightly.
   

3. Assemble the filling
   Spread the sautéed mushrooms evenly over the bottom of the pie crust. Sprinkle the fried onions on top, followed by crumbled goat cheese.
   

4. Make the custard
   In a medium bowl, whisk together the eggs, cream, sour cream, salt, nutmeg, and cayenne until smooth and well combined.
   

5. Fill the quiche
   Carefully pour the custard mixture over the mushroom filling, allowing it to settle evenly.
   

6. Bake
   Place the quiche on a baking sheet and bake at 425°F for 15 minutes, then lower the temperature to 325°F degrees and bake for another for 30 minutes more until the center is just set and the top is lightly golden. Test with a knife - if it comes out clean, the quiche is ready.
   

7. Rest and serve
   Let the quiche rest for 10–15 minutes before slicing. Serve warm or at room temperature.
   

Serving & Entertaining Tips

• This quiche is perfect for brunch, a light supper, or sliced small as part of a larger spread.

• Make it a day ahead and reheat gently, or serve at room temperature for easy entertaining.

• Pair with a simple green salad and a crisp white wine or sparkling water with lemon.

Whether served warm from the oven or at room temperature, this quiche invites people to linger at the table just a little longer. Pair it with a simple salad, pour something you love, and enjoy the ease of a dish that does most of the work for you. It’s a reminder that thoughtful, welcoming meals don’t have to be complicated—they just need to be shared.