A rich, deeply flavored quiche, which you’ll always want just one more slice of.
This recipe is courtesy of Girl Versus Dough.
Heat the oven to 375 degrees F. On a lightly floured surface, roll pie dough to a 12-inch circle. Gently press the dough into a 9-inch pie plate. Fold the overhanging dough under and crimp with fingers or a fork.
Place a sheet of parchment paper over the dough, and fill it with dried beans or pie weights. Bake for 20 minutes and the crust is lightly golden on the edges. Remove the beans and parchment paper.
In a large bowl, whisk eggs and heavy cream. In a large skillet over medium-high heat, combine 1 tablespoon butter and mushrooms. Cook for 5-7 minutes until mushrooms are soft. Drain mixture, then transfer to the cream mixture.
Return the skillet to the stove top, over a medium-high heat. Add remaining 1 tablespoon of butter and the shallots. Season with salt and pepper. Cook for 10 minutes until golden and caramelized. Add to the cream mixture.
Stir crumbled goat cheese, ½ teaspoon salt, and ¼ teaspoon pepper into the cream mixture, until it is well combined. Pour into the crust. Bake for 45 minutes until the center of quiche is just set.