Laura Smith
Making a quiche with mushroom and goat cheese is a delightful way to elevate a classic dish with rich, earthy flavors. This recipe combines the savory umami of sautéed mushrooms with the creamy tang of goat cheese, all nestled in a flaky, buttery crust. Perfect for brunch, lunch, or dinner, this quiche is both elegant and comforting. The process involves preparing a simple custard base with eggs and cream, layering the mushrooms and goat cheese, and baking until golden and set. Whether you're a seasoned cook or a beginner, this dish is straightforward yet impressive, making it a great addition to your culinary repertoire.
| Characteristics | Values |
|---|---|
| Dish Name | Mushroom and Goat Cheese Quiche |
| Primary Ingredients | Mushrooms, goat cheese, eggs, heavy cream, pie crust, garlic, thyme |
| Cooking Time | 45-55 minutes |
| Preparation Time | 20-30 minutes |
| Servings | 6-8 |
| Difficulty Level | Intermediate |
| Main Flavor Profile | Savory, creamy, earthy |
| Dietary Considerations | Vegetarian |
| Key Techniques | Sautéing mushrooms, blind baking crust, whisking egg mixture |
| Recommended Equipment | Pie dish, skillet, mixing bowl, whisk, rolling pin |
| Storage | Refrigerate for up to 3 days; reheat in oven or microwave |
| Serving Suggestions | Serve warm or at room temperature with a green salad or roasted vegetables |
| Variations | Add spinach, caramelized onions, or sun-dried tomatoes |
| Nutritional Highlights | High in protein, calcium (from goat cheese), and vitamin D (from mushrooms) |
| Popular Occasions | Brunch, light dinner, potlucks |
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What You'll Learn
- Ingredients: List essential items like mushrooms, goat cheese, eggs, cream, pastry, and seasonings
- Preparing Mushrooms: Sauté mushrooms with garlic, thyme, and butter until golden and tender
- Making Pastry: Roll out shortcrust pastry, line a tin, and blind bake until crisp
- Filling Assembly: Whisk eggs, cream, and goat cheese, then add mushrooms and pour into pastry
- Baking Tips: Bake at 375°F for 30-35 minutes until set and golden on top
Ingredients: List essential items like mushrooms, goat cheese, eggs, cream, pastry, and seasonings
Creating a mushroom and goat cheese quiche begins with selecting the finest ingredients, each playing a pivotal role in the final dish. The foundation lies in the mushrooms, which should be fresh and aromatic. Button, cremini, or shiitake mushrooms work well, offering a range of earthy flavors. Aim for 200-250 grams, sliced thinly to ensure even cooking and distribution throughout the quiche. Properly sautéing them in butter until golden brown enhances their umami depth, a step that should not be skipped.
Next, goat cheese takes center stage, providing a tangy, creamy contrast to the mushrooms. Use 150-200 grams of soft goat cheese, crumbled or spread evenly over the mushroom layer. Its distinct flavor profile elevates the quiche, so opt for a high-quality variety. For those seeking a milder taste, mixing goat cheese with a small amount of cream cheese can balance its sharpness without compromising texture.
The eggs and cream form the custard base, binding the quiche together. A standard 9-inch quiche typically requires 3 large eggs and 200 milliliters of heavy cream, whisked until smooth. This ratio ensures a rich, velvety texture without becoming too dense. Season the mixture with a pinch of nutmeg, salt, and pepper to enhance the overall flavor. Be cautious not to overmix, as it can introduce air bubbles that may rise during baking.
A pastry shell serves as the quiche’s structure, with options ranging from traditional shortcrust to gluten-free alternatives. Store-bought pastry saves time, but homemade allows for customization, such as adding herbs like thyme for an extra layer of flavor. Blind-bake the crust for 10-12 minutes at 200°C (400°F) to prevent sogginess, ensuring it remains crisp after filling.
Finally, seasonings tie the dish together. Fresh thyme or rosemary complements the mushrooms and goat cheese, while a sprinkle of smoked paprika adds subtle warmth. Avoid overpowering the delicate flavors with excessive salt, as goat cheese already contributes a salty note. A light hand with seasonings ensures each ingredient shines, creating a harmonious quiche that’s both comforting and sophisticated.
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Preparing Mushrooms: Sauté mushrooms with garlic, thyme, and butter until golden and tender
The foundation of a memorable mushroom quiche lies in the sautéed mushrooms themselves. This step is where the magic happens, transforming humble fungi into a rich, savory component that elevates the entire dish. The key players here are butter, garlic, and thyme, each contributing to a symphony of flavors that will make your quiche stand out.
Butter, with its rich, creamy texture, serves as the perfect medium for sautéing. It not only adds a luxurious mouthfeel but also helps to caramelize the mushrooms, creating a deep, golden color and a slightly nutty aroma. For optimal results, use 2 tablespoons of unsalted butter per 8 ounces of mushrooms. This ratio ensures that the mushrooms cook evenly without becoming greasy.
Now, let's talk about the mushrooms. While you can use any variety, a mix of cremini, shiitake, and oyster mushrooms offers a delightful combination of textures and flavors. Cremini provide a firm, meaty base, shiitake add an earthy, umami depth, and oyster mushrooms contribute a delicate, almost velvety texture. Before sautéing, clean the mushrooms by gently wiping them with a damp cloth or brushing off any dirt. Avoid washing them under running water, as this can make them soggy. Slice the mushrooms into 1/4-inch thick pieces to ensure even cooking.
Garlic and thyme are the aromatic stars of this preparation. Mince 2 cloves of garlic for every 8 ounces of mushrooms, and add them to the pan after the butter has melted and just begun to foam. This allows the garlic to infuse the butter with its flavor without burning. Fresh thyme is preferable for its bright, herbal notes. Strip about 1 teaspoon of thyme leaves from their stems and add them to the pan alongside the garlic. The combination of garlic and thyme not only enhances the mushrooms' natural flavors but also adds a complexity that will make your quiche irresistible.
The sautéing process itself requires attention to detail. Heat the butter in a large skillet over medium heat. Once it starts to foam, add the garlic and thyme, stirring for about 30 seconds until fragrant. Then, add the mushrooms in a single layer, ensuring they have enough space to cook properly. If your skillet is too crowded, the mushrooms will steam instead of sauté, resulting in a less desirable texture. Cook the mushrooms for 5-7 minutes, stirring occasionally, until they are golden brown and tender. The edges should be caramelized, and the mushrooms should have released and then reabsorbed most of their moisture.
Finally, seasoning is crucial. Add salt and pepper to taste, keeping in mind that the mushrooms will be paired with goat cheese, which is already salty and tangy. A light hand with the salt at this stage will allow the flavors to balance harmoniously in the final quiche. Once the mushrooms are perfectly sautéed, remove them from the heat and let them cool slightly before incorporating them into your quiche filling. This step, though seemingly simple, is the cornerstone of a quiche that will impress even the most discerning palates.
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Making Pastry: Roll out shortcrust pastry, line a tin, and blind bake until crisp
The foundation of any great quiche lies in its pastry. While store-bought options exist, crafting your own shortcrust pastry elevates the dish, offering a buttery, flaky base that complements the creamy goat cheese and earthy mushrooms. This process, though seemingly daunting, is surprisingly straightforward, requiring only a few ingredients and a bit of patience.
For this quiche, a classic shortcrust pastry recipe suffices. Combine 200g plain flour, a pinch of salt, and 100g cold, cubed butter in a bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Gradually add 2-4 tablespoons of ice-cold water, mixing until the dough comes together. Knead briefly on a floured surface, then wrap in cling film and chill for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.
Rolling out the pastry demands a gentle touch. On a lightly floured surface, use a rolling pin to flatten the dough into a circle roughly 3mm thick and large enough to line your tart tin with an overhang of about 2cm. Carefully lift the pastry into the tin, pressing it gently into the edges and fluted sides. Trim any excess pastry, leaving the overhang to account for shrinkage.
Pricking the base of the pastry with a fork is crucial for blind baking. This prevents air bubbles from forming and ensures an even, crisp crust. Line the pastry case with baking parchment and fill with baking beans or rice. This weight holds the pastry in place and prevents it from puffing up. Bake in a preheated oven at 200°C (180°C fan) for 15 minutes. Remove the parchment and beans, then return the pastry to the oven for another 5-10 minutes, or until golden brown and crisp. Allow to cool slightly before filling with your delicious mushroom and goat cheese mixture.
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Filling Assembly: Whisk eggs, cream, and goat cheese, then add mushrooms and pour into pastry
The heart of any quiche lies in its filling, and the assembly process is where flavors meld into a harmonious whole. Begin by whisking together the eggs, cream, and goat cheese until smooth. This step is crucial for achieving a creamy, custard-like texture. Use 3 large eggs and 1 cup of heavy cream as your base, then crumble in 4 ounces of goat cheese, allowing its tangy richness to infuse the mixture. Whisk vigorously to ensure the goat cheese dissolves completely, avoiding lumps that could mar the quiche’s silky consistency.
Once the egg-cream-cheese base is uniform, gently fold in the mushrooms. Sauté 8 ounces of sliced cremini or button mushrooms in 2 tablespoons of butter until golden and tender, then let them cool slightly before adding. This prevents the heat from cooking the eggs prematurely. Distribute the mushrooms evenly throughout the mixture to ensure every slice of quiche delivers a savory, earthy bite. Season with a pinch of salt, pepper, and a sprinkle of nutmeg for depth.
Pouring the filling into the pastry requires precision and care. Pre-bake your pastry shell for 10 minutes at 375°F to prevent a soggy bottom, then reduce the oven temperature to 350°F before adding the filling. Slowly pour the mixture into the shell, stopping just shy of the rim to avoid overflow. A lip of about ¼ inch is ideal. Tap the pan gently on the counter to settle the filling and release any air bubbles, ensuring a smooth, even finish.
This method balances efficiency with attention to detail, transforming simple ingredients into a decadent dish. The interplay of creamy goat cheese, umami-rich mushrooms, and delicate custard creates a quiche that’s both comforting and sophisticated. Master this assembly, and you’ll have a versatile foundation for experimenting with herbs, spices, or additional ingredients in future variations.
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Baking Tips: Bake at 375°F for 30-35 minutes until set and golden on top
Achieving the perfect quiche requires precision in baking, and the instruction to bake at 375°F for 30-35 minutes is a critical step. This temperature strikes a balance between cooking the custard filling thoroughly and ensuring the crust remains crisp. At 375°F, the heat is high enough to set the egg mixture without overcooking it, while also allowing the mushrooms and goat cheese to meld into a creamy, savory blend. The timing, 30-35 minutes, is designed to ensure the quiche is fully set but still retains a slight jiggle in the center, a sign of a perfectly cooked custard.
The science behind this baking tip lies in the Maillard reaction, which occurs at temperatures around 300°F to 350°F. This reaction is responsible for the golden-brown top and enhanced flavor of the quiche. Baking at 375°F ensures this reaction takes place without burning the delicate egg mixture. Additionally, this temperature allows the moisture from the mushrooms to evaporate slightly, concentrating their earthy flavor and preventing a soggy filling. For best results, use a preheated oven to maintain consistent heat throughout the baking process.
While the general guideline is 30-35 minutes, oven temperatures can vary, so it’s essential to monitor your quiche closely. Insert a knife into the center—if it comes out clean, the quiche is ready. If not, continue baking in 2-minute increments. A common mistake is overbaking, which can lead to a dry, rubbery texture. To avoid this, tent the quiche with foil if the top browns too quickly while the center remains unset. This simple adjustment ensures even cooking without sacrificing the golden crust.
For those using a glass or ceramic dish, consider reducing the oven temperature by 25°F, as these materials retain heat more effectively than metal. This adjustment prevents the edges from overcooking while the center finishes. Additionally, letting the quiche rest for 10 minutes after baking allows the custard to set fully and makes slicing cleaner. This resting period is often overlooked but is crucial for achieving the desired texture and presentation.
Finally, the golden top is not just aesthetically pleasing but also a sign of a well-executed bake. To enhance this, sprinkle a light layer of shredded cheese or breadcrumbs over the filling before baking. This creates a crispy, flavorful crust that complements the creamy goat cheese and mushrooms. By following these specifics—temperature, timing, and monitoring—you’ll master the art of baking a quiche that’s both visually appealing and delicious.
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Frequently asked questions
You’ll need a pie crust (store-bought or homemade), eggs, heavy cream or milk, mushrooms (sautéed), goat’s cheese, salt, pepper, and optional herbs like thyme or chives.
Sauté the mushrooms in butter or olive oil until they’re golden brown and any excess moisture has evaporated. Season with salt, pepper, and herbs for extra flavor before adding them to the quiche.
Yes, you can make a crustless quiche by greasing the pan and pouring the egg mixture directly in. You can also substitute goat’s cheese with feta, cheddar, or any other cheese that melts well.
