Sautéed wild mushrooms and tangy fresh goat cheese are the best breakfast pairing in this silky mushroom goat cheese quiche.
Mother’s Day is on Sunday and I’m pretty sure this quiche was made for any brunch event you have planned! It’s got pretty + flavor-bomb all covered.
Wild mushrooms are a dream paired with creamy goat cheese and lots of fresh dill in a silky egg custard base all sitting atop a flaky pastry crust. It’s everyone’s dream breakfast slice.
If you’re new to baking quiche, no worries! I go through the recipe in great detail and even show you how to make my favorite pastry crust that I swear by for homemade quiche.
The best part is that quiche is great to make ahead of time as it reheats beautifully. Get this one on your agenda asap for a weekend brunch!
This Quiche features…
- Tender sauteed wild mushrooms, tangy goat cheese, and lots of fresh dill
- A flaky pastry crust and silky egg filling
- Easy to make ahead of time for brunch
Making the Quiche
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- All-purpose flour
- Granulated sugar
- Kosher salt
- Unsalted butter
- Wild mushrooms
- Garlic
- 2% or skim milk
- Heavy whipping cream
- Eggs
- Nutmeg
- Dill
- Goat cheese
Choosing Your Mushrooms
A variety of mushroom types work great here! I typically try to go with a wild mushroom blend of oysters, shiitakes, porcini, creminis, or morels. The more variety of mushrooms you use, the more incredible umami flavor you’ll have.
If you’re looking to keep this recipe more budget-friendly, button mushrooms or baby bellas also work great.
Tips for Perfect Quiche
- Chill pastry dough twice – we want the crust as cold as possible prior to baking. Chill the dough at least 30 minutes before rolling out and then chill it again for 15 minutes once it’s shaped in the pan.
- Pre-bake pastry crust – we’re going to start with blind-baking the crust by baking it with pie weights on top of it. Then, remove the pie weights and continue baking a few minutes until the crust is a light golden brown.
- Bake quiche on a sheet pan – this will make removing from the oven easier.
- Prick pie crust before baking – pricking the pie crust helps steam escape which helps it bake evenly.
- Saute mushrooms – roughly cut the mushrooms into thin slices and saute until tender.
- Arrange mushrooms and goat cheese in bottom of crust – then slowly pour egg filling over top. Be careful not to overfill the crust with the egg filling and fill only to the top of crust edges.
- Bake quiche at 375F – your quiche is done when a knife inserted in center comes out clean. The filling still may be a little jiggly – this is ok.
- Cool quiche 20 minutes before serving – don’t try to cut into your quiche right away or it will fall apart. Give it at least 20 minutes to cool and set before slicing into wedges.
Recipe Variations
Try these ideas for a different twist on this quiche.
- Use a pre-made crust – if you want to speed up the process of making this quiche you can use a pre-made pastry crust and follow my instructions for baking. You will need one crust that fits a 9-inch pie or tart pan.
- Try another vegetable – replace the mushrooms with diced roasted red peppers, sautéed asparagus, spinach, or sun-dried tomatoes.
- Swap out cheeses – replace the goat cheese with feta cheese, shredded cheddar, or mozzarella.
- Try another fresh herb – basil or parsley would be great in place of the dill.
Storing and Reheating Quiche
Once baked, this quiche stores well in refrigerator up to 6 days. To reheat, heat whole quiche in oven at 375F 15-20 minutes or individual slices in air fryer at 375F 6-8 minutes.
To freeze quiche, allow to cool completely at room temperature, wrap well, and freeze up to 2 months. Thaw completely in refrigerator and reheat for serving.
The mix of wild mushrooms, goat cheese, and dill is really one incredible trio in this quiche! The filling bakes up super silky and the flaky pastry crust base ties everything together.
Trust me, Mom wants this on her brunch menu for Mother’s Day!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More savory breakfast favorites to make next!
Wild Mushroom Goat Cheese Quiche
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Ingredients
Pastry Crust
- 1-1/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, shredded on large holes of box grater and frozen
- 4-6 tablespoons ice water
Quiche Filling
- 1 tablespoon unsalted butter
- 8 oz mixed wild mushrooms, thinly sliced into 1/4-inch pieces (morels, oysters, lions mane, etc)
- 2 medium cloves garlic, minced
- Salt and pepper to taste
- 1-1/4 cups 2% or skim milk
- 1/4 cup heavy whipping cream
- 3 large eggs
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Pinch ground nutmeg
- 2 tablespoons minced fresh dill
- 1/2 cup crumbled goat cheese
- Additional goat cheese and fresh minced dill for topping quiche
Instructions
Pastry Crust
- Place flour, sugar, and salt in a large bowl. Use your fingers or a pastry cutter to work butter into flour until butter is in pea-sized clumps. Drizzle 4 tablespoons ice water over flour and gently toss until dough comes together into a shaggy mass. (if dough seems too dry, drizzle in extra tablespoon or two)
- Turn dough onto a surface and very gently knead several times until dough comes together. Form dough into a smooth disc and wrap in plastic wrap. Chill dough in fridge 30 minutes.
- Preheat oven to 400F. Remove chilled dough from fridge and turn onto a floured surface. Roll out into a 10-inch circle and transfer to a 9-inch tart pan pressing into pan and folding excess edges underneath. Prick holes into crust with a fork. Refrigerate crust 15 minutes.
- Place tart pan on a large sheet pan. Line crust with parchment paper and fill with pie weights or dried beans. Bake crust 10 minutes then remove parchment paper and pie weights and continue baking an additional 10-15 minutes until a very light golden brown. Set crust aside and reduce oven heat to 375F.
Quiche Filling
- Melt butter in a medium skillet over medium-high heat. Add mushrooms and sauté 2-3 minutes until mushrooms are tender. Add garlic and cook 1 additional minute until fragrant. Season mushrooms with salt and pepper to taste.
- In a large bowl, whisk milk, cream, eggs, salt, pepper, nutmeg, and dill until smooth. Arrange sauteed mushrooms and goat cheese in bottom of crust and pour filling carefully over top (do not overflow crust edges). Sprinkle additional goat cheese and fresh dill on top.
- Bake quiche at 375F 30-35 minutes until a knife inserted in center of quiche comes out clean and crust is golden brown.
- Cool quiche on a wire cooling rack 20 minutes before slicing into wedges and serving warm. Enjoy!
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