Baked Goat Cheese Pasta with Cherry Tomatoes and Harissa
Baked Goat Cheese pasta is a shout out to the goat cheese lover. This recipe is super versatile and easy to whip up. It is a go to meal in the summer when I have lots of tomatoes to use up. I also love this recipe because if I have other summer veggies peppers, zucchini, eggplant, and green beans I will add them to the mix! The original recipe blew up on social media originally called viral baked feta pasta, but like I said, it is such a flexible recipe you can switch up the cheese, veggies, and pasta based on what you have in your fridge and pantry!
Why You Will Love This Recipe
This easy recipe is perfect for a quick and easy weeknight dinner. It’s a colorful baked pasta dish with a creamy goat cheese sauce that comes together without much fuss. Harissa is the secret ingredient that adds a gentle kick and depth of flavor.
Fresh basil and parsley brighten each bite, and a spritz of lemon adds the perfect zesty finish. It’s one of those creamy, comforting meals the whole family will love.
This recipe is easy to make and loaded with veggies making it a nutritious choice for the family.
Tools You’ll Need
Before you get started, gather these kitchen tools:
Large pot (for cooking the pasta)
Colander (to drain the pasta)
Large baking dish or casserole dish (around 9×13 inches works well)
Chef’s knife and cutting board
Measuring spoons
Wooden spoon or silicone spatula
Oven mitts
Serving utensils
Time To Make Recipe
This recipe comes together in about an hour! Here’s a quick breakdown of the time needed for this recipe:
Total time: about 55–65 minutes from start to finish.
The Ingredients for This Pasta with Goat Cheese Bake
Baking these ingredients together creates a creamy, flavorful sauce, perfect for a hassle-free weeknight dinner or an elevated pasta dish for any occasion.
Here’s what you’ll need:
Before Baking
Goat Cheese Log – I used an herbed goat cheese log I already had in the fridge. Plain works just as well!
Tomatoes – In my opinion, tomatoes are the star of the show. Use cherry, grape tomatoes, or whatever you have on hand.
Onions – I used shallots in this version for a mild, slightly sweet flavor.
Garlic – A few cloves, smashed or minced.
Sweet Peppers – For color and what I had in my fridge.
Jalapeños – Optional, but they add a nice kick.
Extra Virgin Olive Oil
Thyme – Fresh if you have it, dried works too.
Red Pepper Flakes – Add to taste for a little heat.
Kosher Salt & Black Pepper
After Baking
Pasta – I recommend using a protein-rich pasta like Barilla+ or Brami. They’re made with plant-based flours for extra fiber and protein, which keeps the meal vegetarian without sacrificing nutrition. Tip: For a gluten-free option, try chickpea pasta or your favorite GF variety.
Pasta Water – Reserve a cup of the pasta water. You can splash in the amount needed to help bring the sauce together. This helps to make a creamy pasta dish.
Harissa – Stirred in post-bake for smoky depth and a subtle kick.
Fresh Basil – Finish the dish with chopped basil for a burst of freshness.
Other Veggies Additions
I like to think seasonally when I make this recipe. Below are some seasonal veggies for your bake!
Spring:
Mushrooms
radishes
Fresh Spinach
Spring onions
garlic scapes
Asparagus
parsley
chives
Summer
Artichokes
sun-dried tomatoes
Green Beans
bell pepers
eggplant
garlic
Zucchini
Broccoli
basil
oregano
Fall
carrots
brussels sprouts
broccoli
parsnips
turnips
leeks
sage
cilantro
Winter
canned tomatoes
kale
winter squash
cabbage
parsnips
celeriac
rosemary
thyme
How to Make Baked Goat Cheese Pasta
Preheat your oven to 400°F.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a baking pan, add the chopped shallot, minced garlic, tomatoes, peppers, goat cheese, olive oil, dried thyme, and red pepper flakes.
Bake the veggies and cheese for 35 to 40 minutes.
Once the cheese and veggies finish in the oven, add the cooked pasta, pasta water, and Harissa.
Top with fresh herbs and enjoy.
Some of My Favorite Variations
Use a block of feta cheese: instead of goat cheese for a salty, tangy twist—just be sure it melts into the sauce.
Change up the pasta shape: shells, penne, or rotini all work great and hold the creamy sauce well.
Switch the tomato variety: by using grape, cherry, or heirloom tomatoes—whatever looks freshest.
Add a little lemon zest for a brighter, citrusy punch.
Storage Suggestions For Meal Prep
Fully assembled and cooked: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the creamy sauce.
Freezer option: Let the baked pasta cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight and reheat with a splash of liquid to refresh the sauce.
Some Info About Harissa
It wasn’t until I read a cookbook called Dining In, by Alison Roman, that I really started to appreciate Harissa and its versatility. Roman discusses how Harissa is a staple in her kitchen and after reviewing some of her recipes, I knew there were many kitchen adventures to be had.
What is Harissa?
Harissa is a hot chili pepper paste native to the Maghreb, the Northwest region of Africa. The main ingredients are red pepper spices, herbs, garlic, and oil. Harissa has a peppery and smokey flavor that can have a wide range of heat levels.
How to use Harissa?
You can use Harissa in a burger recipe, or on the burger as a condiment, mixed in a salad dressing, or mixed in with hummus and/or yogurt dip. Furthermore, Harissa can be featured in a pasta dish, as I do in this recipe!
Why I use Harissa in this dish
I adore the fiery kick that Harissa adds to this dish. Bursting with flavor from peppers and spices, Harissa infuses the Pasta with Goat Cheese Bake with a smoky and tangy bite.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a baking pan, add the chopped shallot, minced garlic, tomatoes, peppers, goat cheese, olive oil, dried thyme, red pepper flakes, salt, and pepper.
Bake the veggies and cheese for 35 to 40 minutes.
Post-Bake
Once the cheese and veggies finish in the oven, add the cooked pasta, pasta water, and Harissa.
Top with fresh herbs and enjoy.
Notes
Option to use more goat cheese based on the eaters' preference! In these pictures, I used 4oz but the more cheese the creamier! I recommend doubling or even tripling for a more creamy cheesy dish.Nutrition information is an estimate and may vary based on ingredients, preparation methods, and portion sizes.
5-Minute Peanut Butter Maple Syrup Dip for Fruit and Pancakes
This recipe is for the peanut butter lover! I love this quick, homemade syrup when I want a sweet and nutty drizzle for fresh sliced apples or freshly flipped banana pancakes. It’s naturally sweetened, comes together in minutes, and takes your Sunday morning breakfast game to the next level, especially when you’re cooking for friends or loved ones.
But it’s not just for pancakes. I love using this dip in other ways too. One of my favorite ways is to swirl of this sauce over strawberries and Greek yogurt. It’s warm, cozy, and just the right amount of indulgent.
Why You’ll Love This Homemade Peanut Butter Syrup
I love how fast this peanut butter syrup comes together. It only takes about five minutes with a quick stir on the stovetop.
I use maple syrup to keep it naturally sweet without any refined sugar. It’s super versatile too. I drizzle it over pancakes, waffles, oatmeal, or fresh fruit, depending on what I have around.
It’s one of those simple recipes that both kids and adults really enjoy. It’s sweet enough for a midday snack but also perfect for a weekend brunch spread.
What You’ll Need
You only need 5 simple ingredients! My favorite type or recipe.
Creamy peanut butter: Creamy for a smoothie sauce, use chunky peanut butter if you love a little crunch. Use homemade or store-bought!
Pure maple syrup: For a deeper flavor, you can swap in brown sugar.
Vanilla extract: Adds warmth and rounds out the flavor.
Ground cinnamon: Optional, but adds a cozy touch.
Milk: A splash helps adjust the consistency if it gets too thick (any kind works: dairy or non-dairy).
How to Make It
This recipe comes together in 3 easy steps.
Combine Ingredients In a small saucepan over low heat, stir together the peanut butter, a little vanilla extract, cinnamon, and maple syrup.
Warm and Serve Gently heat the mixture, stirring continuously, until it’s fully combined and smooth. Add a splash of milk if needed to reach your desired consistency. Tip: Stir continuously to prevent sticking or burning.
Serve Warm Enjoy immediately with your favorite dippers or store for later. Tip: If storing, reheat gently and add a splash of milk to thin it back out.
Variations of This Peanut Butter Syrup Recipe
This recipe can be adapted to meet your ingredients and preferences!
Want some spice!? A dash of cayenne or ginger adds a spicy kick.
For chocolate lovers, stir in 1 tsp cocoa powder to make a chocolate peanut butter sauce, additionally you could use a nut butter that is already flavored with chocolate like JEM Organics Chocolate Hazelnut
Serving Suggestions
Don’t stop at pancakes and apples, this sauce goes with so much more:
Breakfast and Snacks
Sliced pears or strawberries. A Classic
As a pretzel dip. Especially with a chocolate variation!
The perfect topping over waffles or French toast. Chocolate chips optional!
Drizzled on oatmeal or yogurt parfaits. Maybe my favorite way to use this syrup.
For a fun coffee recipe, try this swirled into latte for a Peanut Butter Cookie Latte. Add chocolate sauce for a chocolate peanut butter latte.
Desserts
Paired with dark chocolate squares
A fantastic topping for brownies, bread pudding, or ice cream sundaes. OMG BROWNIE SUNDAES.
How to Store This Peanut Butter Syrup Recipe
This peanut butter maple dip keeps well if you have leftovers, or if you want to make it ahead of time for easy breakfasts and snacks.
Fridge: Store in an airtight container or small jar in the refrigerator for up to 5 days.
Reheat: Gently warm it on the stovetop or in the microwave in 10–15 second intervals, stirring in between.
Tip: The dip thickens as it cools, so add a splash of milk when reheating to loosen it up if needed. (I mentioned this one earlier but it really works!)
This is an easy, satisfying recipe for a high-protein meal, a side dish for a potluck, summer picnic or gathering, or a make-ahead lunch for the week. This recipe is creamy, tangy, fresh, and filling the whole family will love.
My grandmother used to make a version of this during the summer when we visited. She used sour cream instead of Greek yogurt, macaroni noodles, and either shrimp or tuna. I’ve made a few tweaks to boost the protein, fiber, and nutrition so it works as a complete meal.
I’m also a tuna fan. Cans of tuna are great to have on hand for quick, healthy meals like this one. Another favorite of mine is my spicy tuna with crispy rice bowl.
Large mixing bowl: For mixing everything together.
Rubber spatula: To gently fold ingredients without breaking the pasta.
Measuring spoons: For precise seasoning.
Cutting board + knife: To prep pickles, veggies, and herbs.
Colander: For draining and rinsing the pasta.
Small bowl or jar: For mixing the dressing.
Ingredients
One reason I love this recipe is because it uses simple ingredients fresh for summer!
BRAMI protein pasta: Made from lupini beans, this pasta is packed with plant-based protein and fiber. It holds its shape well and adds extra staying power, making it a great base for balanced meals.
Canned tuna: An easy, affordable source of protein, choose sustainably caught when possible
Dill pickles: Add a punch of tang and satisfying crunch
Fresh cucumber: Keeps things light, crisp, and hydrating
Celery: Adds extra crunch and a touch of natural saltiness
Red onion: Brings sharpness and color, rinse under cold water to mellow if needed
Fresh dill: The herby star that ties it all together with bright, aromatic flavor
Ingredient Spotlight: Why Tuna + Pickles Work
Tuna! Tuna is a pantry staple that is a great source of protein, omega-3s, and essential nutrients like selenium and B12. It’s affordable, satisfying, and adds a savory, meaty element that balances beautifully with bright, briny flavors.
Pickles! Dill pickles bring bold acidity and crunch that cuts through the creaminess of the dressing and the richness of the tuna. They wake up the whole dish and make every bite pop.
Together, tuna and pickles create a delicious combo of creamy, tangy, and savory, making this pasta salad feel fresh and satisfying without being heavy.
Dressing For Creamy Tuna Pasta Salad
Plain Greek yogurt: Adds creaminess and protein with a lighter touch than mayo
Mayonnaise: For richness and that classic deli-style flavor
Pickle juice: Brings a briny tang, adjust to taste
Dijon mustard: Adds depth and just a little bite
Chopped fresh dill: Yes, more dill! It builds on the herby flavor throughout
Lemon juice: Brightens the dressing, fresh-squeezed is best
Garlic powder: Rounds out the flavor with a savory note
Salt and black pepper: Season to taste
Instructions
Cook the pasta according to the package directions until al dente. Tip: Don’t overcook—protein pasta can get mushy if left too long. Rinse under cold water right away to stop the cooking and cool it down for the salad.
Combine the tuna, pickles, cucumber, celery, red onion, and 2 tablespoons of dill in a large bowl. Tip: Flake the tuna with a fork first so it mixes more evenly. You can rinse the red onion under cold water to mellow its bite if desired.
In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Tip: Taste the dressing before adding—it should be creamy, tangy, and herby. Adjust salt, pepper, or pickle juice to your liking.
Add the cooled cooked pasta to the tuna and veggie mixture. Pour the dressing over and toss gently until everything is well coated. Tip: Use a rubber spatula to fold the ingredients together without breaking up the pasta.
Taste and adjust seasoning as needed. Tip: Add extra lemon juice or pickle juice for more brightness, or a pinch of salt if it feels flat.
Chill for at least 30 minutes before serving. Tip: This gives the flavors time to meld and makes the salad even more refreshing. It also holds up great for meal prep!
Variations to Try
This recipe is super flexible, feel free to mix it up based on what you have on hand or what sounds good.
Switch up the type of pasta: Elbow macaroni gives it that classic feel, but penne pasta, whole grain pasta, or any short-cut shape will work. Just aim for something that holds onto the dressing.
Use a different type of tuna: Any cans of tuna will work, solid white, chunk light, or flavored varieties. Choose what you enjoy and what fits your budget.
Add more fresh veggies: Chopped red bell pepper, green onions, or even thawed frozen peas can boost color, crunch, and fiber.
Try light mayo: Swap it in for the regular mayo in the dressing if you’re looking to lighten things up a bit without losing creaminess.
Toss in fresh herbs: Not a dill fan? Try chopped fresh parsley for a different herby twist.
Boost the flavor: Add a pinch of celery seed to the dressing for a subtle, old-school deli vibe.
How to Store and Meal Prep
This pasta salad is perfect for prepping ahead, it actually tastes better after the flavors have time to meld.
Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. Give it a quick stir before serving.
Meal prep tip: Divide the salad into individual containers for grab-and-go lunches or easy weeknight dinners. It holds up well without getting soggy.
Refreshing leftovers: If it looks a little dry after a couple of days, stir in a splash of pickle juice or a spoonful of yogurt to bring it back to life.
This creamy, tangy Dill Pickle Tuna Pasta Salad is packed with protein and crunch, making it perfect for meal prep or potlucks. It’s a fresh, flavorful twist on a nostalgic classic.
Cook the BRAMI pasta according to the package directions until al dente. Drain and rinse under cold water until fully cooled.
Prep the Salad Ingredients
In a large bowl, combine the drained tuna, chopped pickles, cucumber, celery, red onion, and 2 tablespoons of fresh dill.
Make the Dressing
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, Dijon mustard, chopped dill, lemon juice, garlic powder, salt, and black pepper until smooth.
Assemble the Salad
Add the cooled pasta to the bowl with the tuna and vegetables. Pour the dressing over the top and mix until everything is evenly coated.
Chill and Serve
Cover and refrigerate for at least 30 minutes before serving. Garnish with additional fresh dill if desired.
Notes
Nutrition Facts: Nutrition information is an estimate based on 6 servings. Exact values will vary depending on specific ingredients and brands used.
Amish (Quick) Pickled Beets Recipe with Mustard Seeds
As a dietitian, I’m always looking for simple ways to help people enjoy more vegetables, and this quick-pickled beet recipe is one I come back to often. Plus, I love same day recipes, especially for my pickles!
The natural sweetness of the beets pairs perfectly with the tangy brine and the subtle bite of mustard seeds. It’s easy to make, no canning required, and keeps well in the fridge all week.
Whether you’re a longtime beet lover or just warming up to them, these pickled beets work beautifully as a healthy snack, a colorful side dish, or a bright addition to salads and grain bowls.
But you will love making this recipe because it is super versatile. Enjoy it with salads and grain bowls as a simple snack, in a sandwich, and even spooned over-top cottage cheese! You will also love making this recipe because it is so much better than store bought canned beets and very easy to whip together.
Enjoy the tangy and natural sweetness of these pickled beets with the gentle pops of flavor from the mustard seeds.
What Makes This Recipe “Amish”?
This recipe reflects traditional Amish cooking through its simplicity, use of pantry staples, and practical preservation methods. The vinegar-based brine, minimal ingredients, and no-fuss approach are all hallmarks of classic Amish recipes.
Tools for This Recipe
Large Saucepan
Sharp Knife or Mandolin
16 to 24oz Sanitized Jars and Lids
plastic gloves
Ingredients for Quick Pickled Beets with Mustard Seeds
Fresh Beets (I used red beets)
White Vinegar (you could use apple cider vinegar as well)
Water
Salt
Mustard Seeds
Optional ingredients:
Honey – In my opinion, the beets do not need any additional sugar for they are naturally sweet.
Black Peppercorns – I prefer to omit these because i like chewing on the mustard seeds, however if you do not plan on doing that, Black peppercorns add a lovely spicy flavor.
How to Make This Recipe
In a saucepan, combine white vinegar, water, and salt. Bring the mixture to a gentle boil.
Using a mandolin or a sharp knife, thinly slice the peeled beets.
Place beets and mustard seeds in the saucepan, ensuring they are fully or mostly immersed in enough water mixture. Allow the mixture to simmer for 1 to 7 minutes. I like my beets to be on the crunchy side (basically raw) but cook to your liking. Cooking the beets longer for them to be slightly tender but still have a crisp bite.
Remove the saucepan from heat and let the pickling liquid cool to room temperature.
Once cooled, transfer the pickled beets and liquid into a clean, airtight jar.
Refrigerate for at least 24 hours before serving to allow the flavors to meld.
Tips for Success
Wear gloves when peeling if you want to avoid beet-stained hands—but skipping them is fine if you don’t mind a little color.
Adjust the sweetness by adding more or less sugar to suit your taste.
Let them sit for at least a day or two in the fridge before eating. The flavor deepens and gets better with time.
Storage and Shelf Life
Once cooled, store the pickled beets in a clean, airtight jar or container in the refrigerator. Because this is a quick pickle (not a canned product), they should always be kept chilled.
The flavor gets even better after a day or two, and they’ll keep well for up to 2 weeks. Always use a clean utensil to remove beets from the jar to help them stay fresh longer. If the brine becomes cloudy or the beets lose their bright color or smell off, it’s time to compost them and make a fresh batch.
Ways to Use Pickled Beets
My favorite way to enjoy these quick-pickled beets is on a pickle tray or charcuterie board alongside creamy goat cheese and a mix of other pickled veggies. But they’re also an easy way to brighten up everyday meals. Here are some simple ideas:
Tossed into a fresh salad
Added to a grain bowl with greens, grains, and a protein
Layered on pizza with goat cheese or ricotta
Tucked into a sandwich or wrap for a sweet-tangy crunch
Served over tacos with roasted veggies or pulled meat
You can even use them in breakfast dishes. Try adding them to savory oatmeal, serving them over scrambled eggs, or plating them next to hard-boiled eggs for a pop of color and flavor.
Variations to Try
This recipe is easy to customize based on what you have on hand or your flavor preferences. Here are a few ways to make it your own:
Use sugar use white instead of brown sugar for a cleaner, more neutral sweetness.
Add whole cloves or a cinnamon stick for a warm, spiced note.
Drop in a dried or fresh hot pepper if you like a little heat.
Tuck in a few slices of onion for extra bite and tang.
Add fresh herbs like dill or thyme for a more herbaceous twist.
Try one or two at a time to see what you like best. This recipe is flexible, so don’t be afraid to play around with it.
Peel and slice or wedge the beets. Use a mandoline for even slices or cut them into uniform pieces by hand.
Step 2: Cook the Beets (Optional)
For a softer texture, place the beets in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for about 15 minutes, or until tender. Drain and let cool slightly. If you prefer a firmer texture, you can skip this step and use raw beets.
Step 3: Prepare the Pickling Liquid
In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt are completely dissolved.
Step 4: Add the Spices
Add the mustard seeds, black peppercorns, garlic, and bay leaf (if using) to the pickling liquid. Stir to combine.
Step 5: Pickle the Beets
Place the cooked or raw beet slices into a clean jar or container. Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
Step 6: Cool and Refrigerate
Allow the beets to cool to room temperature. Once cooled, cover the jar or container and refrigerate. The beets will be ready to eat after at least 2 hours, but they taste even better after a day or two in the fridge.
This Agrodolce Sauce with Red Onion is a simple sauce and magical addition to almost any meal.
I enjoy making this every fall and winter to pair simply with roasted veggies or I make this in the spring and summer to pair with fresh burrata cheese and fresh tomatoes with crust bread. This Agrodolce Sauce with Red Onion elevates the simplest of dishes to unforgettable memories.
What Is Agrodolce Sauce?
Agrodolce is a classic sour Italian condiment that balances sweet flavors with sour flavors, its name literally means “sour and sweet” in Italian. It’s typically made by combining sweet elements like honey or sugar with vinegar or another acidic ingredient to create a sauce that’s bright, bold, and versatile.
Agrodolce can be thick and syrupy or light and pourable, depending on how long it’s reduced. It’s a delicious way to bring contrast and complexity to everything from roasted vegetables and grains to meats and seafood. There’s no single way to make it, taste as you go and adjust until you find your favorite balance.
Why I Made This Agrodolce Recipe
I love simple recipes with big flavors. This scrumptious sauce can be added to simple roasted or air-fried squash, Brussel sprouts, root vegetables, salmon, chicken, or baked tofu.
Red Onion: Another onion like shallots can be used
Herbs: Like rosemary and thyme
Avocado Oil: Olive oil works as well.
Honey: Option to sub for maple syrup
Red Chili Flakes: For a little kick
Apple Cider Vinegar: Option to use red wine vinegar, balsamic vinegar, or other vinegar of choice.
Salt & Pepper
Swaps and Additions
One of my favorite things about this recipe is it is so easily customized to the cooks liking! Because this recipe is flexible and easy to customize it goes well with almost everything!
Swap the onion: While red onions bring a vibrant color and natural sweetness, you can also use yellow onions for a slightly milder flavor or sweet onions for a sweeter sauce.
Switch up the fruit: Tart cherries are a great alternative, especially if you enjoy a tangier bite. Other add-ins include golden raisins, dried chopped cherries, sliced grapes, or other fruits that add a pop of sweetness and texture.
Citrusy finish: Juststir in a little lemon zest.
For Balance: To balance the sweet and sour, try seasoning with black pepper or a pinch of smoked paprika for a subtle, savory smokiness.
How to Make This Recipe
Sauté the Aromatics In a medium saucepan over medium heat, warm the avocado oil. Add the rosemary, thyme, and red onions. Sauté for about 5 minutes, stirring occasionally, until the onions are caramelized and fragrant.
Add Sweeteners and Vinegar Stir in the honey and red pepper flakes. Cook for another 1–2 minutes until everything starts to thicken slightly and take on a syrupy consistency with a touch of heat. Turn off the heat and stir in the apple cider vinegar.
Final Step: Season and Store Taste and adjust with salt and pepper as needed. Let cool before transferring to an airtight container. Store in the fridge for up to one week.
Serving Suggestions
This versatile condiment brings the perfect balance of sweet, tangy, and savory to a wide variety of dishes. Here are some of my favorite ways to use Agrodolce Sauce with Red Onion:
Chicken Agrodolce: Spoon it over seared or roasted chicken thighs or chicken breasts for an easy, flavor-packed dinner.
Air Fryer Tofu: A little goes a long way with crispy tofu for a plant-based twist.
Roasted or Cooked Vegetables: Especially delicious with Brussels sprouts, sweet potatoes, or carrots.
Meaty Fish: Try it with salmon, mackerel, or even swordfish for a restaurant-worthy meal.
Grain Bowls & Salads: Drizzle over farro, quinoa, or warm greens for extra depth.
Pizza & Sandwiches: Add a layer of flavor to veggie or cheese pizzas, paninis, or grilled cheese.
Cheese Plates: Serve alongside creamy goat cheese, aged cheddar, or burrata for an elevated appetizer. Make it even better with some fresh crusty sourdough bread!
Top with a sprinkle of fresh parsley or fresh rosemary to tie everything together. This sauce also makes a festive addition during the holiday season, perfect for entertaining or gifting.
Common Mistakes to Avoid
Even a simple recipe like agrodolce has a few spots where things can go sideways. Here’s what to watch out for:
1. Rushing the onions Don’t crank the heat too high. For that rich, caramelized flavor, let the onions cook slowly over medium heat until soft and golden. If you rush this step, they’ll end up bitter instead of sweet.
2. Skipping the acid The vinegar is what gives agrodolce its signature tang. Without it, the sauce will taste flat and overly sweet. Don’t skip it, and don’t add it too early or it may cook off before it has a chance to balance the flavors.
3. Overdoing the sweeteners It’s easy to go overboard with honey or dried fruit. Use a light hand and adjust to taste at the end. You’re looking for a perfect balance of sweet and sour, not a sticky syrup.
4. Not seasoning to taste Always finish with salt and black pepper. These simple seasonings enhance all the other flavors and make the sauce pop.
This Agrodolce Sauce with Red Onion is sweet, sour, and delicious. It is the perfect compliment for roasted veggies, baked tofu, or sandwiches, and salads.
It’s no surprise that a quiche recipe made it into one of the first 100 posts on this blog, quiche is one of my go-to brunch staples. I’ve made so many versions over the years, but this Mushroom Quiche is one I keep coming back to.
Here’s why I love it:
It’s easier than it looks: Using a store-bought pie crust makes this recipe way more approachable. You still get that golden, flaky pastry vibe without the hassle of making dough from scratch.
It feels fancy (but it’s not): This quiche may look impressive, especially with beautiful sautéed mushrooms and greens , but it’s actually made in just four simple steps. It’s a great make-ahead option for hosting or a cozy weekend brunch at home or a quick breakfast during the week!
It’s nourishing and satisfying: With protein-rich eggs, fiber-packed veggies, and a dose of healthy fats, this quiche isn’t just tasty, it’s also a well-balanced meal that’ll keep you full for hours.
Quiche is one of those dishes that works for just about any occasion. You can prep it ahead of time and dress it up with seasonal produce. This no-fuss version with oyster mushrooms and kale is a great place to start if you’re new to making quiche.
Tools You’ll Need
You don’t need much to make this quiche, and no rolling pin required (yay for store-bought crust!). Here’s what I recommend having on hand:
9-inch pie plate: Glass, ceramic, or metal all work, just be sure it’s deep enough to hold the filling.
Frying pan or skillet: For sautéing the veggies and mushrooms.
Cutting board and knife: To prep your vegetables and herbs.
Mixing bowl: For whisking the eggs.
Whisk or fork: Either works for beating the eggs until smooth.
Wooden spoon or spatula: For stirring your sautéed veggies.
Measuring cups and spoons: To portion ingredients
Aluminum foil or pie crust shield (optional): Helpful during the broil step to keep the crust from burning.
Ingredients for This Oyster Mushroom Quiche
This quiche is earthy, flavorful, and packed with texture. Here’s what you’ll need:
Oyster Mushrooms: I love mushrooms with eggs, especially when paired with thyme.
For this recipe, I used Pink Oyster Mushrooms, which grow in beautiful clusters on trees (hence the name!).
Kale: I used kale here, but you can easily swap it for another leafy green like spinach or arugula. Broccoli or another seasonal veggie would also be great!
Onion: Half a yellow onion adds a strong, savory flavor throughout the quiche. If you prefer something milder, try leeks, shallots, or scallions instead.
Garlic: Add more minced fresh garlic for more flavor.
Thyme: Fresh or dried, thyme adds a cozy, herbaceous note that ties the flavors together beautifully.
Eggs: The base of every great quiche, 8 large eggs will do the trick.
Avocado or olive oil: Use either to sauté the veggies.
Optional Heat: I love a little spice with my eggs. For this version, I used fresh jalapeño, but feel free to use red pepper flakes, your favorite hot sauce, or another hot pepper.
Optional Add-Ins & Swaps
This quiche is easy to customize. Here are a few of my favorite extras and substitutions:
Red Onion: Use instead of yellow for a sweeter bite.
Cheese Swaps: Try feta, parmesan, or a mix.
Mushroom type: Use wild mushrooms such as Morels or chanterelles or something from your local grocery store like cremini mushrooms or even white button mushrooms. You can mix and match mushroom types!
Leafy Greens: Swap kale for spinach, chard, or arugula.
Spice It Up: Add jalapeños, red pepper flakes, or hot sauce.
Make it your own!
How to Make a Mushroom Quiche Recipe
Making quiche is easier than you think. Here’s my cozy, no-fuss method that works every time.
1. Start with the Base
You can use homemade pastry dough or keep it easy with a store-bought pie crust, I usually go with store-bought to save time.
Gently roll the dough out into a 9-inch pie pan.
Prick the bottom with a fork about 10–15 times to help release steam and prevent bubbles.
If you have them, place pie weights (or dried beans/rice) over a piece of parchment to keep the crust from puffing up.
Pop it into a preheated oven at 350°F and pre-bake for 15 minutes. This helps prevent a soggy crust later on.
While that’s baking, get started on your veggie filling.
2. Mix the Filling
In a very large skillet, sauté mushrooms and chopped vegetables in a little bit of oil over medium heat. Season with salt, pepper, and herbs, either now or mixed into the eggs. I like using local, in-season veggies from my farmers market.
In a large mixing bowl, whisk 8 large eggs until smooth.
You can either stir the mushroom mixture into the eggs or layer the cooked mushrooms into the crust first, both ways work!
3. Bake Until Set
Pour the egg mixture into the crust over the veggies (if they aren’t already mixed).
Bake at 350°F for 45 minutes, or until the center is set and no longer jiggly.
4. Top and Finish
Sprinkle 4 oz of shredded cheese over the top of the baked quiche.
Switch your oven to broil and return the quiche to the oven for 5–10 minutes, watching closely as the cheese melts and turns golden brown.
I recommend using a pie crust shield or wrapping the edges in foil to keep them from burning.
Let the quiche rest for about 10 minutes before slicing and serving.
Pro Tip for making ahead: You can prep your quiche a day or two in advance. Let it cool completely (about 1 hour at room temp), then cover and refrigerate. When you’re ready to eat, cut into slices and reheat in the microwave for 60–120 seconds.
Other Quiche Variations For The Seasons
I make this quiche all the time, but it’s rarely the same twice. I love switching things up based on what’s in season or what I have in the fridge. The veggies, cheese, herbs, and even the mushrooms get rotated out depending on the time of year.
Many of my quiches feature produce from my garden or veggies grown locally here in the Columbia River Gorge. One of my year-round staples is kale, it’s always easy to find or harvest.
Seasonal Quiche Combos to Try
One of the best things about quiche? You can make it year-round with whatever’s in season. Here are a few of my favorite seasonal veggie + cheese pairings:
Spring: Tender herbs, green onions, and wild morel mushrooms with tangy feta cheese.
Summer: Juicy tomatoes, garlic, and caramelized onion with nutty parmesan cheese.
Fall: Roasted butternut squash, sage, and creamy goat cheese.
Winter: Carrots, parsnips, and thyme with melty gruyère.
Feel free to play with these pairings, quiche is one of the most forgiving, customizable dishes out there. Use what’s fresh, what you love, or what needs using up.
Check Out More Brunchy Recipes From The Addy Bean!
4ozshredded sharp cheddar cheeseor other cheddar varietal
optional: chopped jalapeño or red pepper flakes
Instructions
1) The Crust
Preheat the oven to 350 degrees F.
Lay your pie crust over your pie dish, poke with a fork 10-15times all over. Bake crust for 15min.
2) The Quiche Filling
While the crust is baking, start to prepare quiche filling. Sautee on medium to low heat, kale, mushrooms, onion, and thyme, in avocado oil. After 10min of sautéing add garlic, salt, and pepper. Continue to sauté on low for 5 min.
While the veggies sautee, whisk eggs in a bowl.
3) The Bake
Once the pie crust is finished baking and the vegetable filling is ready, add vegetables directly into pie crust. Then, pour eggs over vegetable filling.
Pop the uncooked quiche in the oven, at 350 degrees F, for 45min.
4) The Cheese
Once the quiche has finished baking, sprinkle shredded cheese over the top. Turn the oven on broil and pop quiche in the oven. Option to place a protective foil rim or pie crust sheild over edges to prevent crust from burning. Continue to monitor cheese, the cheese will be melted after about 5min. For a browner cheese crust keep an eye on the cheese and continue to cook for up to 5min. This process should take 5-10min.
Cool for 10min before serving.
Notes
The serving size is a 4th of the quiche. I set it for this size if you are planning on eating this quiche alone for breakfast. Serve it in an 8th portion, like in the pictures, if you are serving this with a side of fruit, potatoes, or other breakfast noms!
