Wild Mushroom Goat Cheese Quiche

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Sauteed wild mushrooms and tangy fresh goat cheese are the best breakfast pairing in this silky mushroom goat cheese quiche.

Prep Time 30

Cook Time 1

Chill Time 45

Total Time 2 15

Servings servings

Calories 290kcal

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

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.

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!

Storing Instructions

Store quiche in refrigerator up to 6 days. Reheat in oven or air fryer before serving.