Breakfast Vegetarian

Shiitake Mushroom and Goat Cheese Quiche

This earthy and rustic shiitake mushroom quiche is positively dreamy, and it will have you fantasizing about it like a teenage crush for a long time after the pie plate is empty. The difference, thankfully, is that you won’t have the agony of waiting for your crush to text you back. You can just go back to the store and buy the ingredients, and the obsession can continue without the anxiety of waiting by the phone. Can you tell I have teen daughters?

The depth of the shiitakes are enhanced by the luscious, slightly caramelized shallots, onions, and garlic. The delicate and creamy quiche envelops the beautiful ingredients with its soft warmth and is freckled so perfectly with the crumbled goat cheese. All of that loveliness is cradled by a flaky pastry shell. In my humble opinion, some of the earth’s most special ingredients are all wrapped up in one dish. 

For a complete meal, serve with a lightly-dressed salad and a baguette. 


1 pre-made pie crust (store bought or using recipe below)

6 eggs, beaten

1 c. whole milk or heavy cream

1 c. creme fraiche 

2 shallots, sliced

2 green onions, sliced

1 clove of garlic, minced

4 oz. goat cheese, crumbles

2 c. shiitake mushrooms, chopped

1 Tbsp. olive oil

Salt and pepper


1 ½ c. all purpose flour

8 Tbsp.unsalted butter, chilled and cut into small squares

5 Tbsp. cold water

Pinch of sea salt

In a food processor, mix the flour and salt. Then, add the butter pieces evenly throughout the bowl of the food processor. Process, using pulses, until the butter is mixed into the flour and the mixture resembles cornmeal. Add water and pulse until the pastry forms large clumps. Take the pastry out of the food processor and roll it out on a floured surface. 

Preheat the oven to 400 degrees. 

Heat the olive oil in a skillet over medium high heat and add the shallots. Cook for 5 minutes, or until soft. Add the green onions and cook for 2 minutes. Add the garlic and cook for one more minute. Add the mushrooms and cook for 2-3 minutes. Remove from the heat. 

Place the pie crust in a lightly greased pie pan. Sprinkle mushroom mixture and goat cheese into the bottom.

In a large bowl, mix together the eggs, milk and creme fraiche. Season with salt and pepper. Make sure the mixture is well mixed and is smooth. Pour into the pie pan over the mushrooms and goat cheese. 

Bake until the quiche is cooked in the center and a knife inserted in the center comes out clean (about 30-40 minutes). Check if often, as nothing ruins a quiche faster than overcooking the eggs! Let the quiche rest for 5-10 minutes before cutting and serving.

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