Heat oven to 375 degrees F. On a lightly floured surface, roll pie dough roughly to a 12-inch circle. Press dough lightly into a 9-inch pie plate. Fold the overhanging dough under and crimp with fingers or a fork.

Place a sheet of parchment paper over dough, then fill with dried beans or pie weights. Bake 20 minutes until crust is lightly golden and just set on the edges. Remove beans and parchment paper.

Meanwhile, in a large bowl, whisk eggs and heavy cream. In a large skillet over medium-high heat, combine 1 tablespoon butter and mushrooms. Cook 5 to 7 minutes until mushrooms are soft. Drain mixture, then transfer to bowl.

Return skillet to stovetop over medium-high heat. Add remaining 1 tablespoon butter and shallots. Season with salt and pepper, then cook 10 minutes until golden and caramelized. Add to bowl.

Stir in crumbled goat cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper until mixture is well combined. Pour into crust. Bake another 45 minutes until center of quiche is just set. Serve warm or at room temperature.

NOTE: Quiche can be made up to 3 days ahead; just cool completely, cover with foil and keep refrigerated. Reheat in oven at 325 degrees F, covered with foil, for 15 to 20 minutes until warmed through.