Cheesy Red Pepper & Mushroom Quiche




Featured Product

170g Woolwich Dairy Elite Roasted Red Pepper Goat Cheese cup

9” pie shell

5 eggs

2 tbsp milk

1 cup sliced mushrooms

2 tbsp vegetable oil

1/3 cup cooked ham, finely diced

1 tsp fresh parsley (optional)

salt and pepper

  1. Preheat oven to 375° F and place the frozen pie shell into oven. Bake 8-10 minutes until lightly golden brown, and turn oven down to 350ºF.
  2. In a small frying pan over medium high heat, sauté mushrooms with oil until soft, approximately 2 minutes. Drain excess oil and water, and set aside.
  3. In a medium size bowl, whisk eggs, milk and Woolwich Dairy Elite Roasted Red Pepper Goat Cheese. Add a few pinches of salt, one pinch pepper and finely chopped parsley. 
  4. Stir mushrooms and ham into the goat cheese-egg mixture.
  5. Pour the mixture into pie shell and bake at 350ºF for 40 minutes or until eggs set. Serve warm. Makes the perfect breakfast, lunch or dinner!

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