Goat Cheese and Mushroom Quiche

With several dairy goats, I find myself often overwhelmed with large quantities of milk.  An easy way to condense the goat milk down to to make lots of goat cheese, ricotta being the easiest.  Unfortunately there gets to be a point where I'm swamped with goat cheese.  An easy,  goat cheese involving, recipe I like is to make quiche.

Crust:
1/3 cup salted butter
1.5 cups flour
1/2 tsp thyme
1/4 tsp pepper
1 tbsp white vinegar
~3/4 cup cold water

 Place all ingredients except water into a bowl.  I like to hand combine the ingredients as the key is to have pieces of the butter still intact.  You can use a food processor.  After the butter is broken down and mixed in, add water little by little until you get a ball that is compact and sticking together but not wet.  Put the ball in the fridge for 10 minutes while preparing the filling.


Filling:
1 tbsp olive oil
1/4 medium onion, peeled and diced
1 large garlic glove, peeled and diced
4 ounces of mushrooms- use your favorites, sliced
4-6 oz of goat cheese, depending on how you like your quiches.  I've used up to 8 or so oz to clear some freezer space.
8 eggs
1 tbsp basil
1 tsp oregano
1/8 tsp ground nutmeg
1/4 tsp pepper
1/2 tsp salt

The mushrooms, garlic, and onions can be sauteed on medium in the olive oil for about five minutes until the mushrooms are soft. 

Whisk the eggs, basil, oregano, nutmeg, and salt and pepper together.


Putting it together:
Preheat the oven to 350 degrees Fahrenheit
roll the dough out to cover the bottom of a 9" pie plate
scatter the cheese and mushroom mix over the bottom of the pan
Then pour the egg mix over the cheese and mushrooms.

Bake for 35-45 minutes until a fork inserted comes out clean.  The center is puffy and is no longer fluid when gently shaken.  Enjoy!  It's great for breakfast or even dinner with a salad.