*Time Crunch!*
Mushrooms, Goat Cheese, & Herbs!
A Savory Quiche!
*Can be Gluten Free & Diabetic Friendly if you bake in dish rather than pie crust!*
Creamy Egg Custard mixed with Portobello Mushrooms, Goat Cheese, and tons of Fresh Herbs, all baked in a rich, flaky, Pastry Crust.
This gorgeous Savory Quiche is simply a wonderful addition to any breakfast, brunch, lunch, or just because it’s a Sunday, occasion. And Yes -it’s that good, it can stand alone just the same.
Simple as 1,2,3 then bake as you go about your day, it can even be made in advance, and served at room temperature. Another gorgeous addition to the #TimeCrunch series.
Light, Fluffy, Savory, and Delicious… you would never imagine how Good it IS for You! Nature’s Multivitamin and a powerful brain food; whole eggs are amongst some of the healthiest foods on the planet! Nutrients are found in the yolk, while protein in the whites, pair that with the abundance of herbs, and goat cheese - it’s simply sumptuous! So give your brain and day, not to mention ego, a boost!
Serves easily 8. Difficulty Level: Easy Active Time: 20m
Cook Time: 40 min & Cool Time: 20 min
*Pre-heat Oven 400.
Pre-made Pie / Quiche Crust (thawed if frozen.)
- Poke bottom of pie crust with a fork.
- Drop oven to *350.
- Bake for 8 minutes in it’s container on sheet tray until slightly toasted inside.
- Set aside.
Ingredients:
- 8 Whole Eggs
- ¼ Cup Heavy Cream
- 8 Medium sized Portobello Mushrooms -sliced thin
- 1 Tomato (seasonal) - sliced thin
- ½ Shallot - minced (or sweet onion)
- 1 Cup Goat Cheese (reserve some for garnish)
- ¼ Cup Fresh Parsley - chopped
- 2 Tbsp Fresh Thyme - chopped
- 2 Tbsp Fresh Chives - chopped (reserve some for garnish)
- 2 Tbsp Red Chili Flakes
- Salt & fresh ground Pepper (preferably white)
- Olive Oil - for sautee mushrooms.
Meanwhile:
Mise everything out.
In a Saute Pan, heat Olive Oil over Med- High heat. Saute Mushrooms, with Shallots, Red Chili Flakes, Salt, Pepper, and a pinch of Parsley to Al Dente. Leave it toothsome.
Mix Eggs & Cream. 
Whisk all together. 
Pour in Mushroom blend. 
And all together into Pie Shell.
Leave ⅛ to ¼ inch from rim because the custard will rise.
Carefully put sheet tray back in the oven on the 3rd rack. Bake for 30 minutes. -Set timer.
Next lay the Tomatoes out on a paper towel to absorb excess juice, and season well with Salt and Pepper. 
After 30 minutes Gently pull pie out. It is not finished so be careful not to spill or break! 
Layer tomatoes
Reserved Goat Cheese and Chives.
Gently put back in the oven for 7- 10 more minutes! Until looks like this.You’re almost finished!
Reserved Goat Cheese and Chives.Gently put back in the oven for 7- 10 more minutes! Until looks like this.You’re almost finished!
Let sit for 20 minutes before slicing. You can let this sit until room temperature or serve hot.
Even though the herbs appeared to all float to the top- this egg custard is bursting with the flavor of all the herbs, goat cheese, and mushrooms.
Enjoy knowing this only took a few minutes of your time, while the oven did the rest. I’ve created a #TimeCrunchSeries for you to serve proudly; beautiful, delicious, healthy, and inspired dishes. Enjoy!
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