Mushroom and goat cheese quiche

I typically serve quiche for brunch, although my family will happily eat it at any meal.

This is a really nice to whip up using simple, savory ingredients. I love the combination of goat cheese with onions and mushrooms and cook with them often.

I used a prebought store crust for this as I adore short cuts. “Mostly homemade” is homemade to me. Anything I can do to make easier for both myself and my readers is a bonus.

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If you would like to use your own pastry, simply prepare one pie crust in a pie plate. The egg and cream mixture bakes up fluffy and soft and is simply a pleasure to eat.

Ingredients:

1 large onion, finely chopped
12 ounces of white mushrooms, washed and sliced
3 tablespoons unsalted butter, divided
4 large eggs, room temperature
½ cup heavy cream
½ cup whole milk
1 teaspoon sea salt
¼ teaspoon black pepper
4 ounces of goat cheese
¼ cup grated Parmesan cheese, divided

Set the eggs on the counter an hour before you begin to prepare the quiche; remove the frozen pie crust from the freezer, and allow it to defrost for about half an hour. The bottom crust will cook better if you don’t put freezing-cold pastry straight into the oven.

Chop the onions and wash and slice the mushrooms. You can use fancier mushrooms if you please, but I advise against using portobello mushrooms because they are too meaty for this .

Set your oven temperature to 375 F, and place your oven rack in the middle of the oven.

Melt 2 tablespoons of the butter over medium heat, and add the diced onions. Sauté for 10-15 minutes, stirring every few minutes. When the onions start to look translucent, add the last tablespoon of butter and the mushrooms. Stir it well to be sure that the mushrooms are evenly coated in butter, and sauté for another 10 minutes until they are soft and…

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