Ingredients
- 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
Instructions
- 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.