Mushroom & Goat Cheese Quiche
Crustless mushroom & goat cheese quiche
Quiche is one of my go-to breakfasts to pack with flavor and eat all week - or freeze for later! They’re so adaptable based on who you’re feeding too. Have someone who believes a meal isn’t complete without meat? Try this Classic French Quiche Lorraine. In the mood for something Mediterranean? This Easy Mediterranean Quiche is fresh and full of those blue water vibes. Or maybe you have some picky eaters on your hands? I have a 3-Cheese Quiche that they’ll love (I mean, it’s almost like mac & cheese in quiche form).
This mushroom and goat cheese quiche is simple to make, vegetarian, and comes together in under an hour. Plus, it’s crustless, which makes it even easier. I often don’t add a crust to my quiche, preferring a slice of sourdough instead, and to be honest, I normally can’t be bothered with the extra dough labor, but it’s easy enough to whip up a shortcrust pastry to use as the base if you prefer. I’ve shared a recipe below from my pastry school instructor Chef Ash!
The sauteed mushrooms in this add a rich depth of flavor brought out even more by the savory fresh thyme (you can use ground!) and the creamy tang of the goat cheese. It’s the perfect quiche for a crowd or just your weekly meal prep, that will work great for breakfast, lunch, or dinner.
Yields: 6 Servings
Equipment
10-inch pie dish
Frying Pan
Cutting Board
Spoon
Spatula
Whisk
Measuring Cups
Measuring Spoons
Ingredients
2 tbsp olive oil
8 oz Baby Bella mushrooms, sliced
3-4 garlic cloves, minced (see note!)
1-2 tbsp onions, thinly sliced
8 eggs
½ cup Greek yogurt
½ cup milk
1 tbsp fresh thyme
½ tsp ground pepper, plus extra for cooking mushrooms
1 tsp salt, plus extra for cooking mushrooms
⅔ cup mozzarella
⅓ cup goat cheese
Directions
Preheat your oven to 350F and grease a 10-inch pie dish
Heat your olive oil in a large frying pan over medium-high heat and add your sliced mushrooms, stir to coat
After a minute, sprinkle lightly with a little pepper and salt. This will help season the mushrooms but more importantly, release some of the liquid from them before they’re added to the rest of the quiche mixture
Add in your minced garlic and stir
Once your mushrooms are lightly browned, stir in your onions and cook for an extra minute. You want your onions to still have some bite to them
Remove from heat and set aside to cool
In a large bowl, whisk together your eggs, greek yogurt, milk, thyme, ½ tsp ground pepper, and 1 tsp of salt until homogenous (aka no lumps of egg whites)
Add your mozzarella and crumble half of your goat cheese into the mixture, stir to combine
Carefully mix in your cooled mushrooms and onions
Pour your quiche mixture into your greased pie dish, moving around with a fork to make sure the mushrooms and onions are thoroughly distributed. Then crumble the remainder of your goat cheese evenly over the top
Bake for 40 minutes until the quiche is set and lightly browned, and the center barely gives a wobble
Cool for 15 minutes, then slice and enjoy!
Cover and refrigerate for up to four days or freeze for two to three months
Notes
While this is a crustless quiche, you can easily add a shortcrust pastry to give it a crust
I use 8 eggs in my quiche to ensure that every serving gets a full egg. You can drop this down to a minimum of six eggs if you have less on hand.
You have to saute your mushrooms ahead of baking this quiche. Mushrooms hold a lot of moisture so it’s essential you cook some of that out before adding to your eggs or your quiche will come out watery. Plus, sauteeing them amps up their flavor!
Instead of buying it already crumbled, I use the goat cheese that comes in a block. This not only allows the cheese to melt better in your bake but you can change up the size of the crumbles throughout the quiche as you see fit.
Fresh herbs are always best but I understand that that isn’t always possible. I used fresh thyme in this recipe but you can sub in ¾ teaspoon of ground or 1 teaspoon of dried thyme if that’s what you have on hand
I love garlic olive oil, which is what I sauteed my spinach in. If you have garlic oil, use it and omit the fresh garlic but if not, sauteeing the minced garlic in your olive oil will add a nice flavor to your spinach and overall quiche.
Shortcrust Pastry
200g flour
100g cold butter, cubed
½ tsp table salt
1 whole egg
Water, cold (if needed)
In a bowl, rub together flour, butter and salt. In a separate bowl, beat your egg, then dump the beaten egg into the flour mixture. Bring the dough together with your hands. The mixture should be slightly pasty - if it doesn’t feel like it’s coming together early on, add a little bit of water before you mix the egg in too much. Flatten the dough into a disk, wrap or place it in an airtight tub, and refrigerate for at least 30 minutes. Remove from the fridge, roll the dough out to ⅛”-thickness, and carefully place it in your pie dish, turning the edges under to form your crust. Prick the bottom and sides with a fork, crinkle a piece of parchment paper (a little bigger than the width of your pie), and lay it gently on top. Pour in your uncooked rice or baking beans, flatten, and bake at 320F for 10-11 minutes. Carefully, remove the beans/rice, return your crust to the oven, and bake until the pastry is just dried through (no moisture), around 6 minutes. Cool completely before adding your quiche filling. Bake quiche as instructed.
