Directions

1. In a food processor, add in 2 cups of flour, ½ cup of butter, 1 egg, and 1 tablespoon of salt and pulse until you get a similar texture to wet sand. Slowly stream 2 tablespoons of ice water into the food processor. Dump the dough out and shape into a thick and flat circle. Place into a ziploc bag and let chill for 30 minutes.
2. In a pan on medium heat, add in 1 tablespoon of oil along with 1 large diced portobello. Cook until the mushrooms have released some of its water. About 3 - 4 minutes.
3. Next toss in ½ cup of oyster mushroom and cook for 1 - 2 minutes before finally adding in 2 cups of spinach. Cook until the spinach has fully wilted. Set aside and let cool.
4. In a large bowl, whisk together 10 eggs and 1 log of Montchevre Goat Cheese until everything is fully combined. Next, whisk in milk and a sprinkle of salt and pepper. Lastly, whisk the cooled off mushroom mixture. Set aside and work on your pie dough!
5. Once your pie dough has chilled, take it out and roll into a large disk about ¼ inch thick. Be sure to flour your surface and rolling pin to make sure nothing sticks.
6. Oil your chosen baking dish, preferably one with a removable bottom and carefully place the pie dough into your dish. If your dough cracks just push it back together. Freeze for 30 minutes.
7. Preheat your oven to 375 degrees Fahrenheit. In the meantime, place a parchment paper over the top of your frozen pie dough and pour in some uncooked beans or pie weights.
8. Place in the oven and bake for 10 minutes. Remove the weights and use a fork to poke some holes into the crust. Place back into the oven and bake for another 10 minutes.
9. Pour in the egg mixture and bake for about 35 - 50 minutes. Carefully, pop out your quiche and let cool for about 5 minutes. Cut into slices and enjoy!