If your family won’t eat ‘quiche’ just tell them its pie!
½ pkg (250 g) frozen puff pastry, thawed
1½ cups (375 mL) grated Cheddar
1 Tbsp (15 mL) olive oil
⅓ cup (75 mL) chopped onion
4 cups (375 g / 1 L) sliced mixed mushrooms, shiitake, oyster, cremini and/or portobello
½ tsp (2 mL) dried thyme
¼ tsp (1 mL) dried rosemary
1 cup (250 mL) milk
½ tsp (2 mL) salt
1 Pinch each salt and pepper
2 Tbsp (30 mL) minced fresh parsley
Pre heat oven to 400°F (200°C)
On lightly floured surface, roll out pastry large enough to line a removable bottom tart tin of 11″ (28 cm). Gently press pastry into pan; trim edges. Sprinkle evenly with grated cheddar cheese.
In large skillet, over medium-high heat; sauté onion and mushrooms in olive oil, stirring often. Until cooked down and liquid is evaporated. Stir in thyme and rosemary, then remove from heat and let cool slightly; spread over goat cheese.
Whisk together eggs, milk, salt, pepper until frothy; pour over mushroom and cheese mixture. Bake until knife inserted in centre comes out clean and crust is golden, 35 to 40 minutes.
Can be made a day ahead and refrigerated – then reheated in 350°F/180°C oven for about 20 minutes.