Caramelized Onion, Mushroom & Goat Cheese Quiche
Caramelized onions, mushrooms, goat cheese and dill fill this simple and savory quiche.
I know I sound like a broken record, but where does the time go? Does anyone else feel like school just got out? I can’t believe that school starts in less than one month. I am so not ready to send my little guy back. I’m enjoying this time off and and our uneventful filled, lazy days. Summer brings so much freedom with it’s late nights and sleeping in even later. Quiet mornings, snuggled in bed watching cartoons, I’m so not ready to say goodbye.
We don’t have much planned for the month of August so you can bet we’ll be taking full advantage of these next few weeks and maxing out with as much relaxation as we can muster. We’ll be spending much of our time enjoying meals alfresco and hanging in the backyard. As much as I get on my husband about leaving the back door open (so many flies), I find that I’m just as guilty. I love the cool breeze it provides right through the kitchen, especially if I’ve turned the oven on. Even more, I love the sound of my boys playing out back.
I found myself with over two dozen eggs earlier this week. The boys were playing out back, and after making a batch of cookies, I decided also to make a quiche; it has been far too long since I’d made one! It’s obviously a no brainer for breakfast or brunch but I almost prefer it more for lunch or a light dinner with a side of simple dressed greens. I wanted something simple that I could take to friends that are moving and decided a quiche would be perfect: portable and fuss free when it came time to eat. I made a quick pasta salad and the aforementioned cookies to go with.
Quiche is one of those foods that falls into the comfort category for me. It’s tough to screw up, you can use whatever you have in the fridge, and as long as you season it well, it’s likely to turn out! I used a store bought pie crust (we all cheat sometimes!) and filled the quiche with mushrooms and onions that I caramelized in a touch of butter and Marsala wine. I threw in some hunks of Vermont Creamery chèvre goat cheese and a sprinkle of fresh dill. Voila, a gorgeous quiche with minimal effort- my kind of meal!
I always feel kind of funny about delivering a meal to friends or family that I’ve messed with a bit to get a photograph for the blog. I just hope the fact that I brought dinner trumps the fact that I sacrificed a slice for a decent food photo, what do you think? Hope everyone is having a great week and enjoying these last few weeks of summer!Print
- 1 9-inch pie crust (your favorite recipe or store bought)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 5 oz cremini mushrooms, sliced
- 1 small yellow onion, thinly sliced
- 1–2 tablespoons marsala wine
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 oz Vermont Creamery Classic Chevre
- 1 teaspoon chopped, fresh dill
- 4 eggs
- 3/4 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground yellow mustard
- Preheat oven to 375F degrees.
- Roll out pie crust and line a 9-inch pie pan. Return to fridge to chill while you prepare the quiche ingredients.
- In a large saute pan, heat olive oil and butter over medium to medium-low heat. Add mushrooms and onions and cook, stirring occasionally, until onions are golden and mushrooms have a nice sear on them about 15 minutes. Turn heat up to medium-high and add marsala wine. Stir until the wine evaporates. Season with salt and pepper and set aside.
- In a medium size bowl, beat eggs, half and half, salt, pepper and yellow mustard; set aside.
- Take pie shell from fridge. Scatter onion and mushroom mixture evenly over the base of the dish. Sprinkle with chunks of the goat cheese and sprinkle with fresh dill. Pour egg mixture over the vegetables and cheese.
- Bake in a preheated 375F degree oven for 40-45 minutes until golden brown and cooked through. Remove from oven and let cool for 10 minutes before cutting into. Serve warm or at room temperature.