Mushroom, Apple, and Goat Cheese Quiche

Written By dontmissmyplate

You may have noticed a certain fruit appearing frequently in my recent posts. With a surplus of apples on hand, I am always looking for creative ways to use them before they go bad, and this quiche is one of my favorite solutions. While apples are often thought of in sweet recipes, they bring a wonderful balance to savory dishes. Their natural sweetness and crisp texture pair beautifully with earthy, rich flavors.

For this quiche, I have layered wild mushrooms with a generous amount of apples along with pancetta to add savory umami. The combination is elevated with goat cheese and Parmigiano-Reggiano, which provide creamy richness and depth, while fresh parsley and sage add bright herbal notes that lift the flavors. Every bite offers a harmony of textures: tender, buttery pastry, soft mushrooms, slightly crisp apples, and creamy, melty cheese.

I have always loved a good quiche, especially when it is packed with seasonal produce and bold flavors. This version is fairly simple to make but delivers impressive results, making it perfect for brunch, a light lunch, or a sophisticated appetizer.

The earthy mushrooms and savory pancetta contrast beautifully with the sweet-tart apples, and the creamy cheeses tie everything together. This quiche feels elevated without being fussy and is a perfect way to celebrate the season’s bounty while putting extra apples to good use. I hope you enjoy this recipe as much as I enjoyed creating it. It is comforting, flavorful, and always a crowd-pleaser.

Yield: 8
Author:
Mushroom, Apple, and Goat Cheese Quiche

Mushroom, Apple, and Goat Cheese Quiche

A cozy, savory-sweet quiche layered with sautéed mushrooms, tender apples, caramelized aromatics, and creamy goat cheese. Baked in a flaky crust and finished with crisp pancetta and herbs, this dish balances comfort and elegance—perfect for brunch, lunch, or anytime you want something hearty with a touch of flair.

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
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Ingredients

  • 2 apples (1 diced, 1 thinly sliced for topping)
  • 2 oz shiitake or wild mushrooms
  • ½ red onion, chopped
  • 1 garlic clove, minced
  • 4 teaspoons goat cheese, divided
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon chili flakes
  • 1 teaspoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon cumin
  • 1 tablespoon cooking wine
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 5 eggs
  • ⅓ cup + 2 tablespoons coconut milk or cream, divided
  • ⅛ teaspoon fenugreek powder
  • ½ teaspoon paprika
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cinnamon
  • 1 teaspoon Italian seasoning
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pie crust, thawed
  • 1/3 cup pancetta, cooked
  • 1 tablespoon fresh parsley, chopped (optional garnish)
  • Fresh sage leaves (optional)

Instructions

  1. If using a frozen pie crust, thaw it according to package instructions. Keep it cool. Fit it into your pie dish and set aside.
  2. Peel, core, and dice one apple. Slice the second apple into thin wedges. Chop the onion and mince the garlic.
  3. Combine chili flakes, nutmeg, fenugreek, Italian seasoning, black pepper, salt, cinnamon, cumin, and paprika in a small bowl.
  4. Heat the olive oil in a cast-iron skillet over medium heat. Cook the pancetta until nearly crispy. Remove and set aside.
  5. Add the butter to the skillet. Cook the spices for 1-2 minutes to release flavors, then sauté the garlic and onion for 2–3 minutes, until softened.
  6. Add the diced apples and soy sauce. Cook for 2–3 minutes.
  7. Add the mushrooms, sage, and 2 tablespoons of coconut milk or cream. Let everything simmer briefly.
  8. In a bowl, whisk the eggs, Parmesan, half the goat cheese, a pinch of salt and pepper, and ⅓ cup coconut milk or cream.
  9. Stir the mushroom mixture into the egg mixture. Pour into the prepared pie crust.
  10. Arrange the apple slices on top. Add the pancetta, parsley, sage, and the remaining goat cheese in small bits. Cover crust edges with foil to prevent over-browning if desired.
  11. Bake at 400°F (200°C) for 25 minutes, or until the center is set.
  12. Let cool for 5–10 minutes before serving.

Nutrition Facts

Calories

245

Fat (grams)

17 g

Carbs (grams)

16 g

Fiber (grams)

1 g

Sugar (grams)

4 g

Protein (grams)

10 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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