I know I've already posted a favorite quiche recipe, but I'm excited about this new one that is a little lighter and, in my opinion, more fitting for fall! It's super easy and really attractive when baked in a cast iron skillet like I did! Just a note, I used an 8" skillet, which was great for serving 4 people. If you have a larger skillet and want to serve more people, double the recipe and you should be in good shape!
cast iron skillet mushroom, goat cheese, and arugula quiche
Your favorite pie crust recipe, enough for one crust
1/2 cup sliced mushrooms
1/2 cup arugula
1/2 cup crumbled goat cheese
2 eggs
1/4 cup flour
1/4 t salt
1/4 thyme
1/8 t nutmeg
1/2 cup milk
1 cup ricotta
Preheat your oven to 400 degrees. Roll out your pie crust to the size of your cast iron skillet. Place the mushrooms, arugula, and goat cheese on the bottom of the crust. Combine the remaining ingredients in a standing mixer and beat on medium until frothy. Pour over the vegetables and cheese and bake for 20 minutes or until just set. Allow to cool for 10-15 minutes before serving. I topped mine with a bed of arugula and some extra goat cheese and would recommend it!
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