Caramelized Shallot and Mushroom Quiche

Heat oven to 375 F. On a lightly floured surface, roll pie dough into roughly a 12-inch circle. Press dough lightly into a 9-inch pie plate. Fold the overhanging dough under and crimp with your fingers or a fork.

Place a sheet of parchment paper over the dough, then fill with dried beans or pie weights. Bake for 20 minutes or until crust is lightly golden and just set on the edges. Remove it from the oven and remove beans and parchment paper.

Meanwhile, in a large bowl, whisk eggs and heavy cream. Set aside.

In a large skillet over medium-high heat, combine half of the butter and the mushrooms. Cook 5 to 7 minutes until mushrooms are soft. Drain mixture, then transfer to bowl.

Return skillet to stove top over medium-high heat. Add remaining half of the butter and the shallots. Season with salt and pepper, then cook 10 minutes until golden and caramelized. Add this into the bowl with the mushrooms.

Stir in crumbled goat cheese, salt and pepper until mixture is well combined. Pour this into the crust. Bake another 45 minutes or until the center of the quiche is just set. Serve warm or at room temperature.

Note: Quiche can be made up to 3 days ahead; just cool completely, cover with foil and keep refrigerated. Cover it with foil then reheat in the oven at 325 F for 15 to 20 minutes until warmed through.

Recipe from Martha Stewart.