MUSHROOM & GOAT CHEESE QUICHE

Mushroom & Goat Cheese Quiche image

Number Of Ingredients 15

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8 ounces Mixed Wild Mushrooms
16 ounces Sliced Crimini Mushrooms
3 tablespoons Olive Oil
1 Salt & Pepper
1 tablespoon Butter
2 Shallots, finely chopped
3 Garlic Cloves, minced
10 ounce Log Goat Cheese, room temperature (or 8 oz tub whipped cream cheese)
8 Eggs, large
1 cup Whole Milk
1 1/2 cups Heavy cream
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Fresh Thyme Leaves
2 cups Gruyere Cheese, grated, divided

Steps:

MUSHROOMS: Set oven temp to 400 F. In bowl, drizzle the mushrooms w olive oil. Sprinkle w salt and pepper. Roast for 10 minutes, remove and cool. Reserve a few for the top of the quiche.
FILLING:
In a skillet on med-low heat, add the butter and sauté shallots til soft. Add the garlic and cook til fragrant, about 30 sec. Remove from heat and cool. Stir in mushrooms.
In a large mixing bowl using electric hand mixer, low to med speed, beat the goat cheese (or cream cheese) for one minute; then add the eggs and blend til smooth. Add the milk, cream, salt, pepper and thyme leaves.
ASSEMBLE THE QUICHE:
Preheat oven to 300 F
Place baked, cooled shell on parchment lined baking sheet.
Add 1 cup of Gruyere to bottom. Spread 1/2 of the mushroom mixture over the cheese. Gently pour half of the custard over. Add another 1/2 Cup cheese and remaining mushroom mixture. Gently pour remaining custard mixture over. Sprinkle the top with the remaining 1/2 Cup cheese and the reserved mushrooms.
BAKE: Transfer to oven and bake for 1 1/4 to 1 1/2 hours until set. The quiche should be golden brown on top and the center should be a little jiggly. Begin checking at 1 1/4 hours. Remove and cool. The residual heat will firm up the center. When cool transfer to the refrigerator and cool for 6 hours or overnight.