I made this a few weeks ago and it’s fucking awesome. I LOVE goat cheese. It could just be me but I think quiche tastes even better the next day. I got the recipe from this great cookbook.
What you’ll need:
Unless you have a pie crust you can make, I just used the ready to bake crust.
1 tablespoon olive oil
8 ounces of assorted wild mushrooms, trimmed and cut into pieces
1 shallot, coasley chopped
2 cups (tightly packed) fresh baby spinach leaves
2 ounces soft fresh goat cheese, coarsley crumbled
1/2 cup heavy cream
2 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
To prepare the filling, heat the oil in a large havey saute pan over medium-high heat. Add the mushrooms and shallots and saute for 3 minutes, or until the mushrooms soften. Add the spinach and saute for 1 minute, or just until the spinach wilts.
Remove the pan from heat. When the spinach mixture is cool, drain off the excess moisture.
Por the spinach mushroom mixture into the prepared crust. Top with the crumbled cheese. Mix the cream, eggs, salt, and pepper in a medium bowl to blend. Pour the egg mixture over the filling.
Bake for 20 minutes at 400 degrees, or until the quiche is just set in the center. Let the quiche cool for 5 minutes.