I don't have a big long story about my recipes. Mainly, I bought mushrooms to make a game night crostini recipe which I never ended up making. So I had mushrooms. And we almost always have goat cheese, but we happened to just pick up a fresh 4 oz. log of our favorite goat cheese. And I have been on a quiche kick lately, trying to figure out if this girl can figure out how to bake sometime before she's 80. (So far, so so).

Thusly I cast about for quiche recipes using similar recipes, and here's my hybrid attempt from various reputable sources. Jury's still out on the crust success, but the fillings...uh muh guh.

This is NOT one of my quick quiche recipes. Knowing that the ingredients I wanted take time, and adding a blind bake to the quiche doubles the baking time over my quick quiche, I made the ingredients largely ahead and then assembled them today, on my almost-first day of vacation (we leave tomorrow, but I have work off today for trip planning and packing).

INGREDIENTS

FOR CRUST (Pâte Brisée)
1 cup (8oz) bread flour
8 oz  butter cubed and chilled
1/2 tsp Salt

FOR FILLING
6-8 oz mushrooms of choice (I used a chef's mix)
1 large yellow onion
4 oz goat cheese
4 eggs
1/2 cup milk
1/2 cup heavy cream
salt, pepper, thyme to taste


DIRECTIONS

Make ahead - 30-45 minutes
Caramelize Onions
Sautee Mushrooms
Pie Crust (double batch then freeze or refrigerate until ready to use)

Day of - 1 hour + 15 minutes to set/cool
Blind bake crust
Prep egg mixture
Assemble and bake quiche


Caramelize Onions
There is NO SHORTCUT to really good caramelized onions. Anyone who tells you it takes 15-20 minutes is a big. fat. liar. You need to cook these babies low and slow, 45 minutes to an hour minimum; more if you want the insane gooey chutney type onions. I just wanted a good light brown, sugary caramelization, so the whole process took about an hour.

1. Slice large onion in half, slice ends off, then working long-ways (knife should be parallel along the line from the root to stem), slice into 1/4 slices. 
2. Melt 3 Tbsp butter over medium heat 
3. Add sliced onions and cook stirring frequently well coated in butter and translucent
4. Lower heat to low/medium low and stir ever 5-8 minutes, checking to make sure nothing is burning. Remove any burned bits and adjust heat. Cook until you get the desired look and flavor. For this recipe it was a light brown with still some white in there. I want them a little bit toothy still for the quiche and not just mush.
5. Let cool to room temp then store until ready to use.