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  • Prep time
    15 min
  • Total time
    55 min
  • Servings

Cheesy Red Pepper & Mushroom Quiche


  • 170g Woolwich Dairy Roasted Red Pepper Topped Goat Cheese
  • 9” pie shell
  • 5 eggs
  • 2 tbsp milk
  • 1 cup sliced mushrooms
  • 2 tbsp vegetable oil
  • 1/3 cup cooked ham, finely diced
  • 1 tsp fresh parsley (optional)
  • salt and pepper


  1. Preheat oven to 375° F and place the frozen pie shell into oven. Bake 8-10 minutes until lightly golden brown, and turn oven down to 350° F.
  2. In a small frying pan over medium high heat, sauté mushrooms with oil until soft, approximately 2 minutes. Drain excess oil and water, and set aside.
  3. In a medium size bowl, whisk eggs, milk and Woolwich Dairy Roasted Red Pepper Topped Goat Cheese. Add a few pinches of salt, one pinch pepper and finely chopped parsley.
  4. Stir mushrooms and ham into the goat cheese-egg mixture.
  5. Pour the mixture into pie shell and bake at 350° F for 40 minutes or until eggs set. Serve warm. Makes the perfect breakfast, lunch or dinner!


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