Mushroom-Goat Cheese Quiche
From my first bite, I was transported to Paris, or maybe somewhere in the French countryside. It doesn't really matter because this quiche (egg pie) felt full of memories. Earthy mushrooms, caramelized onions, and tangy goat cheese will do that for you.
I'm lucky I got to take a picture before this disappeared.
1 tablespoon olive oil
2 tablespoons butter
1 small onion, diced
8 ounces mushrooms, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground rosemary or 1/2 teaspoon dried rosemary leaves
1 pie crust
4 ounces goat cheese
7 eggs, beaten
2 tablespoons plain yogurt
2-3 teaspoons chopped parsley (I used dried because it was all I had, but fresh would be lovely.)
Preheat oven to 350F degrees.
Heat olive oil and butter in a skillet. Add onion, mushrooms, salt, pepper, and rosemary, and sauté over medium until onion is light brown. Place in bottom of pie shell.
Crumble the goat cheese evenly over the onion and mushroom.
Mix the beaten eggs with the yogurt. Pour over the pie.
Bake for 35-40 minutes, or until the eggs are done.