If your family won't eat 'quiche' just tell them its pie!br br br Ingredientsbr ½ pkg (250 g) frozen puff pastry, thawedbr 1½ cups (375 mL) grated Cheddarbr 1 Tbsp (15 mL) olive oilbr ⅓ cup (75 mL) chopped onionbr 4 cups (375 g 1 L) sliced mixed mushrooms, shiitake, oyster, cremini andor portobellobr ½ tsp (2 mL) dried thymebr ¼ tsp (1 mL) dried rosemarybr 3 eggsbr 1 cup (250 mL) milkbr ½ tsp (2 mL) saltbr 1 Pinch each salt and pepperbr 2 Tbsp (30 mL) minced fresh parsleybr br br Method:br Pre heat oven to 400°F (200°C)br br On lightly floured surface, roll out pastry large enough to line a removable bottom tart tin of 11" (28 cm). Gently press pastry into pan; trim edges. Sprinkle evenly with grated cheddar cheese.br br In large skillet, over medium-high heat; sauté onion and mushrooms in olive oil, stirring often. Until cooked down and liquid is evaporated. Stir in thyme and rosemary, then remove from heat and let cool slightly; spread over goat cheese.br br Whisk together eggs, milk, salt, pepper until frothy; pour over mushroom and cheese mixture. Bake until knife inserted in centre comes out clean and crust is golden, 35 to 40 minutes. br Serve warm.br br Can be made a day ahead and refrigerated - then reheated in 350°F180°C oven for about 20 minutes.