| Prep Time | 2 hours |
| Servings |
9-inch quiche
|
Ingredients
- 1 Pie Dough homemade or store-bought
- 6 Eggs
- 3/4 cup HeavyCream
- 2 tablespoons Butter unsalted, divided
- 3/4 pound Baby Bella Mushrooms sliced
- 2 cups Shallots about 6 shallots, thinly sliced
- Salt to taste
- Pepper to taste
- 4 ounces Goat Cheese garlic and herb, crumbled or plain
Ingredients
|
Instructions
- Heat the oven to 375°F. On a lightly floured surface, roll the pie dough roughly to a 12-inch circle. Press the dough lightly into a 9-inch pie plate. Fold the overhanging dough under, and crimp with fingers or a fork.
- Place a sheet of parchment paper over the dough, and then fill with dried beans or pie weights. Bake 20 minutes until the crust is lightly golden and just set on the edges. Remove the beans and parchment paper.
- Meanwhile, in a large bowl, whisk the eggs and heavy cream. In a large skillet over medium-high heat, combine 1 tablespoon butter and mushrooms. Cook 5 to 7 minutes until the mushrooms are soft. Drain the mixture, and then transfer to the bowl.
- Return the skillet to the stove top over medium-high heat. Add the remaining 1 tablespoon butter and shallots. Season with the salt and pepper, and then cook 10 minutes until golden and caramelized. Add to the bowl.
- Stir in the crumbled goat cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper until the mixture is well combined. Pour into the crust. Bake another 45 minutes until the center of the quiche is just set. Serve warm or at room temperature.
Recipe Notes
Quiche can be made up to 3 days ahead: just cool it completely, cover it with foil, and keep it refrigerated. Reheat in the oven at 325°F, covered with foil, for 15 to 20 minutes until warmed through.
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