Mushroom & Goat Cheese Quiche: The Brunch Hero You Deserve

Picture this: golden, flaky crust cradling a creamy, savory filling packed with earthy mushrooms and tangy goat cheese. One bite and your taste buds throw a party. This isn’t just quiche—it’s a flavor bomb that turns breakfast into an event.

Whether you’re impressing guests or treating yourself, this dish delivers. And guess what? It’s easier than explaining why avocado toast costs $15.

Ready to level up your brunch game? Let’s go.

Why This Recipe Slaps

This quiche isn’t just good—it’s stupidly delicious. The mushrooms bring umami depth, while the goat cheese adds a creamy, slightly tangy kick.

The custard? Silky perfection. The crust?

Crispy, buttery, and sturdy enough to hold its own. It’s a dish that works for breakfast, lunch, or dinner (no judgment here). Plus, it’s versatile.

Serve it hot, cold, or room temperature—it’s always a winner.

Ingredients You’ll Need

1 pre-made pie crust (or homemade if you’re feeling fancy)
1 tbsp olive oil
8 oz mushrooms, sliced (cremini or button work great)
1 small onion, diced
2 cloves garlic, minced
4 oz goat cheese, crumbled
4 large eggs
1 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg (trust me on this)
Fresh thyme, for garnish (optional but highly recommended)

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Blind bake the pie crust for 10 minutes (use pie weights or dried beans to keep it from puffing).
Sauté the veggies. Heat olive oil in a pan over medium heat. Cook onions until soft, add mushrooms, and cook until golden. Toss in garlic for the last 30 seconds.
Whisk the custard. In a bowl, beat eggs, cream, salt, pepper, and nutmeg until smooth.
Assemble. Spread the mushroom mixture evenly over the crust.
Sprinkle goat cheese on top. Pour the custard over everything.
Bake. 35–40 minutes until the center is set and the top is lightly golden. Let it cool for 10 minutes before slicing.
Garnish with fresh thyme and pretend you’re a Michelin-starred chef.

How to Store This Masterpiece

Let the quiche cool completely before storing.

Wrap it tightly in plastic or foil, or stash it in an airtight container. Fridge: Up to 4 days. Freezer: Up to 3 months (reheat at 350°F until warm). Pro tip: Freeze individual slices for lazy future-you.

Why This Quiche is a Life Hack

It’s protein-packed, loaded with veggies, and ridiculously satisfying. The goat cheese adds probiotics, and mushrooms bring antioxidants.

Plus, it’s a meal prep dream—make it Sunday, eat it all week. Brunch, lunch, or “I forgot to cook” dinner? Sorted.

Common Mistakes to Avoid

Soggy crust: Blind bake it first.
No shortcuts.
Overcooking: The quiche should jiggle slightly when pulled out—it sets as it cools.
Skimping on seasoning: Mushrooms need salt. Don’t be shy.
Using cold goat cheese: Let it sit at room temp for easier crumbling.

Swaps and Subs

No goat cheese? Try feta or ricotta.

Vegan? Use tofu and dairy-free cream. Not a mushroom fan?

Spinach or roasted bell peppers work. Gluten-free? Grab a GF crust.

This recipe is flexible AF.

FAQs

Can I make this quiche ahead of time?

Absolutely. Bake it, cool it, and refrigerate for up to 2 days. Reheat at 300°F for 15–20 minutes.

Why is my quiche watery?

You probably didn’t cook the mushrooms long enough.

Sauté until all their liquid evaporates.

Can I freeze leftovers?

Yep. Wrap slices tightly in foil and freeze. Reheat straight from frozen (add 10 extra minutes).

What’s the best way to reheat quiche?

Oven or toaster oven at 300°F for 10–15 minutes.

Microwaving works but turns the crust rubbery. Your call.

Can I use milk instead of heavy cream?

You can, but the custard won’t be as rich. Half-and-half is a decent middle ground.

Final Thoughts

This Mushroom & Goat Cheese Quiche is the brunch MVP—easy, impressive, and downright delicious.

It’s the kind of dish that makes people think you’ve got your life together (even if you don’t). Make it once, and it’ll become a staple. Now go forth and quiche like a pro.