Wild mushroom, spinach, and goat cheese quiche

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.


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3 Responses to Wild mushroom, spinach, and goat cheese quiche

  1. Stephenie Stone July 27, 2012 at 18:45 #

    Love it!
    Stephenie Stone recently posted..Ginger Plum ChickenMy Profile

  2. icescreammama July 28, 2012 at 14:12 #

    YUM! That is totally my breakfast – or dinner.
    icescreammama recently posted..I Had A Great Title, But I Forgot.My Profile

  3. Nicole August 1, 2012 at 15:34 #

    What’s the oven temp??

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