Caramelized Shallot and Mushroom Quiche

In the spirit of eating better in 2018 we've been making a lot of quiche since it's versatile and high protein. This quiche is full of flavor and really easy to make, I used regular goat cheese, but this would have been stellar with garlic and herb goat cheese.

Recipe from Girl Versus Dough. 

Ingredients:

-1 homemade or store-bought pie dough

-6 eggs

-3/4 cup heavy cream

-2 tablespoons unsalted butter, divided

-3/4 pound baby bella mushrooms, sliced

-2 cups thinly sliced shallots (about 6 shallots)

-Salt and pepper, to taste

-4 ounces garlic and herb (or plain) goat cheese, crumbled

Preheat the oven to 375°F. And press the pie crust into a 9-inch pie pan, then crimp the edges.

Place a sheet of parchment paper over the dough and fill the pie crust with dried beans or pie weights. Bake the crust for 10 minutes.

While the crust is pre-baking, whisk the eggs and heavy cream in a large bowl. And then heat one tablespoon of butter and the mushrooms. Cook 5 to 7 minutes until the mushrooms are soft. Drain out any liquid, and then transfer to the bowl. Wipe out the skillet and then return it to the stove top. Add the remaining butter and the shallots. Season with salt and pepper, and then cook 10 minutes until caramelized. Add to the bowl. 

Stir in the crumbled goat cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper until the mixture is well combined. Pour into the crust. Bake another 45 minutes until the center of the quiche is just set.