Recipe: Wild mushroom, spinach, and goat cheese quiche

I made this a few weeks ago and it was so delicious. It was the perfect comfort food I needed after a bad day and it’s easy to make. I LOVE goat cheese so I was probably more excited about a quiche than most people should be. I got the recipe from this great cookbook. Here’s what you’ll need:

Felicity Huffman's What the Flicka? -mushrooms


Pie Crust: (Unless you have a pie crust you’d like to mke, I just used the ready to bake crust)

1 tablespoon olive oil

8 ounces of assorted wild mushrooms, trimmed and cut into pieces

1 shallot, coasley chopped

2 cups (tightly packed) fresh baby spinach leaves

2 ounces soft fresh goat cheese, coarsley crumbled

1/2 cup heavy cream

2 large eggs

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper


To prepare the filling, heat the oil in a large havey saute pan over medium-high heat. Add the mushrooms and shallots and saute for 3 minutes, or until the mushrooms soften. Add the spinach and saute for 1 minute, or just until the spinach wilts.

Felicity Huffman's What the Flicka? -Wild Mushroom, spinach, goat cheese quiche

Remove the pan from heat. When the spinach mixture is cool, drain off the excess moisture.

Felicity Huffman's What the Flicka? -Wild Mushroom, Spinach, and Goat Cheese Quiche

Por the spinach mushroom mixture into the prepared crust. Top with the crumjbled cheese. Mix the cream, eggs, salt, and pepper in a medium bowl to blend. Pour the egg mixture over the filling.

Bake for 20-25 minutes at 400 degrees, until set in the middle or until the quiche is just set in the center. Let the quiche cool for 5 minutes.

Felicity Huffman's What the Flicka? - quiche slice