Herbed Mushroom, Spinach, & Goat’s Cheese Quiche
Ingredients
1 pâte brisée or shortcrust pastry dough (homemade or store-bought)
1 tablespoon olive oil
3 large mushroom caps, finely diced
1/2 yellow onion, finely diced
3 large handfuls of spinach
1/2 cup parsley, finely chopped
4 eggs
1/4 cup heavy cream (or substitute with whole milk)
2 tablespoons full-fat Greek yogurt (can substitute cottage cheese or crème fraîche, or omit. This adds extra creaminess)
2 teaspoons salt
1 teaspoon pepper
1/4 cup crumbled goat’s cheese
Directions
Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom, then line it with the pâte brisée. Prick the bottom with a fork.
Bake for 10–12 minutes, or until lightly golden. This partial bake helps prevent a soggy crust. Be careful not to overbake here or it will burn later on.
In a saucepan over medium heat, add the olive oil followed by the diced onion. Cook for 2–3 minutes until softened and fragrant. Add the mushrooms and continue to cook, stirring occasionally, until they release their moisture and soften.
Remove from heat and add the spinach, allowing the residual heat to wilt it. Stir to combine, then transfer everything to a bowl and let cool slightly for about 5 minutes.
In a separate bowl, whisk the eggs until fully combined. Add the heavy cream, Greek yogurt, salt, and pepper, and whisk again. Stir in 1/4 cup of the chopped parsley.
Add the spinach and mushroom mixture to the egg mixture and stir to combine. Gently fold in the goat’s cheese.
Pour the filling into the partially baked crust. Bake for 20–25 minutes, or until the eggs are set and the center no longer jiggles when gently shaken.
Remove from the oven and let cool for about 10 minutes before removing from the pan.
Garnish with the remaining parsley and serve.
