Mushrooms are in season and I am seeing them everywhere. Quiche seemed like the perfect delivery method, throw in some goat cheese and call it dinner.

Mushroom Goat Cheese Quiche

                Cooking spray or 1t oil for pan

1 tin       mushrooms, sliced

1              red pepper, diced

1/2t        salt

1/4t        pepper

1              yellow squash, shredded

1T           butter

1t            oil to grease pan

1/2c       goat cheese, crumbled

3/4c       swiss cheese, shredded, divided

4 lrg        eggs

1/2c       almond milk, unflavored

1/2t        salt

1/4t        pepper

1/8t        nutmeg

1/2c       bread crumbs, plain

1/2t        oregano

Oil a 9″ pie pan (or 8″ x 8″ pan works too), set aside.

In saucepan, heat up pan then melt butter. Sauté mushrooms and peppers, adding a little salt and pepper to the vegetables. When mushrooms have browned (4-6 minutes), remove from heat. Mix in shredded squash.

Add mushroom mixture to pie pan and top with goat cheese and 1/2c mozzarella.

In separate bowl, mix eggs, milk, salt, pepper and nutmeg. Pour over mushrooms and top with remaining swiss cheese.

Toss bread crumbs with oregano and sprinkle over top.

Bake at 350 for 35-38 minutes.

Let cool 5-8 minutes, then serve.

Please note this recipe was developed at high altitude, your baking time may vary.

As pictured: alongside a pomegranate salad.