Goat Cheese and Veggie Quiche

This Goat Cheese and Veggie Quiche is a super delicious dish that you can eat for any meal of the day that the whole family will love! Using pre-made pie dough, this recipe could not be any easier to throw together.

What is quiche?

Quiche is basically an egg tart. It hails from France, where most beautiful pastries come from, but is filled with savory goodies unlike most of the sweet and sugary treats that come in pastry form. You can make a quiche with pretty much any kind of filling, some of the more popular ones being veggies, bacon and ham, or even seafood. This recipe is a mixture of three very popular quiches- quiche au fromage (quiche with cheese), quiche aux champignons (quiche with mushrooms) and quiche florentine (quiche with spinach). Put them all together and we have this incredible Goat Cheese and Veggie Quiche!

Tips for making this Goat Cheese and Veggie Quiche

Using pre-made pie dough is my big time saver! I use Pillsbury Pie Crust but if you wanted to make your own crust here is a great recipe by Confetti and Bliss.

If using pre-made pie dough, don’t forget to follow the instructions on the box and let it sit out for 20 minutes to soften up! This will prevent it from breaking and ultimately make it easier to work with.

Don’t forget to blind bake your crust, too! It’s important to crisp up the bottom before you put all the liquids inside, or else you will get a soggy bottom. No one likes a soggy bottom!

Bake with your eyes. Check on your quiche periodically.Once it’s finished you will see some golden brown areas and it will look solidified but still have a little wobble.

Ingredients you’ll need

• Pre-made pie crust
• Olive Oil
• Garlic
• Mushrooms
• Spinach
• Green Onions
• Buttermilk or Half and Half
• Parmesan Cheese
• Mozzarella Cheese
• Goat Cheese
• Salt
• Pepper

How to make this Goat Cheese and Veggie Quiche

Preheat oven to 400°F. Roll out pie crust with rolling pin to a little bigger than the pie dish. Drape your crust over your rolling pin and use that to get your crust into the pie dish. Press dough into dish and cut off any excess. Blind bake the crust for about 10 minutes or until it starts to turn golden. Remove from oven and allow time to cool.

While your crust is blind baking, heat olive oil in a pan over medium heat. Sauté garlic until fragrant, then add mushrooms. Cook mushrooms down for 5 minutes, then add your spinach. I like to season this part with salt as well, but it’s not necessary. Once mushrooms and spinach are cooked down, about 10 minutes total, remove from pan and allow to cool slightly.

In a medium bowl, whisk eggs, buttermilk, chives, salt and pepper. Mix in the mozzarella, parmesan and goat cheese. Once the crust is cool, add the mushroom and spinach mixture. Pour the egg and cheese mixture over the top, and make sure it’s combined neatly. Transfer to the oven and bake for 35-40 minutes, or until golden brown with a slight wobble in the middle. Let cool on a cooling sheet for at least 10 minutes before serving warm.

More easy recipes you’ll love!

• Buffalo Chicken Egg Rolls
• Rosemary Gouda and Bacon Biscuits
• Roasted Squash and Apple Soup with Andouille Sausage

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5 from 10 votes

Goat Cheese and Veggie Quiche

This Goat Cheese and Veggie Quiche is a super delicious dish that works perfectly for any meal of the day! Using pre-made pie dough, this recipe could not be any easier to throw together.

Course Brunch, Dinner, Lunch, Main Course

Cuisine American, English, French

Keyword easy dinner, goat cheese and veggie quiche, goat cheese quiche, quiche, vegetarian quiche, veggie quiche

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 slices

Cost $8

Equipment

• 9 inch pie dish
• medium sauté pan
• medium mixing bowl

Ingredients

• 1 pre-made Pillsbury pie crust
• 1 tablespoon olive oil
• 2-3 cloves garlic minced
• 1 1/2 cups mushrooms sliced
• 3 cups fresh spinach
• 1/4 cup green onions chopped
• 1 cup buttermilk
• 3 large eggs
• 1/2 cup mozzarella cheese shredded
• 1/2 cup parmesan cheese shredded
• 1/4 cup goat cheese crumbled
• 1-2 teaspoon salt to taste
• 1/2 teaspoon pepper

Instructions

• Preheat oven to 400°F. Roll out pie crust with rolling pin to a little bigger than the pie dish. Drape your crust over your rolling pin and use that to get your crust into the pie dish. Press dough into dish and cut off any excess.
• Blind bake the crust for about 10 minutes or until it starts to turn golden. Remove from oven and allow time to cool.
• While your crust is blind baking, heat olive oil in a pan over medium heat. Sauté garlic until fragrant, then add mushrooms.
• Cook mushrooms down for 5 minutes, then add your spinach. I like to season this part with salt as well, but it's not necessary. Once mushrooms and spinach are cooked down, about 10 minutes total, remove from pan and allow to cool slightly.
• In a medium bowl, whisk eggs, buttermilk, chives, salt and pepper. Mix in the mozzarella, parmesan and goat cheese.
• Once the crust is cool, add the mushroom and spinach mixture. Pour the egg and cheese mixture over the top, and make sure it's combined neatly.
• Transfer to the oven and bake for 35-40 minutes, or until golden brown with a slight wobble in the middle. Let cool on a cooling sheet for at least 10 minutes before serving warm.

Notes

Using pre-made pie dough is my big time saver! I use Pillsbury Pie Crust but if you wanted to make your own crust here is a great recipe by Confetti and Bliss.

If using pre-made pie dough, don’t forget to follow the instructions on the box and let them sit out for 20 minutes to soften up! This will prevent it from breaking and ultimately make it easier to work with.

Don’t forget to bling bake your crust too! It’s important to crisp up the bottom before you put all the liquid insides in, or else you will get a soggy bottom. No one likes a soggy bottom!

Bake with your eyes. Check on your quiche periodically, once it’s finished you will see some golden brown areas and it will look solidified but still have a little wobble.