If your family won't eat 'quiche' just tell them its pie!<br /><br /><br />Ingredients<br />½ pkg (250 g) frozen puff pastry, thawed<br />1½ cups (375 mL) grated Cheddar<br />1 Tbsp (15 mL) olive oil<br />⅓ cup (75 mL) chopped onion<br />4 cups (375 g / 1 L) sliced mixed mushrooms, shiitake, oyster, cremini and/or portobello<br />½ tsp (2 mL) dried thyme<br />¼ tsp (1 mL) dried rosemary<br />3 eggs<br />1 cup (250 mL) milk<br />½ tsp (2 mL) salt<br />1 Pinch each salt and pepper<br />2 Tbsp (30 mL) minced fresh parsley<br /><br /><br />Method:<br />Pre heat oven to 400°F (200°C)<br /><br />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.<br /><br />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.<br /><br />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. <br />Serve warm.<br /><br />Can be made a day ahead and refrigerated - then reheated in 350°F/180°C oven for about 20 minutes.
