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1
Heat olive oil in large skillet over medium-low heat.
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2
Add mushrooms, and cook 10 minutes.
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3
Increase heat to medium-high, and cook 10 minutes more.
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4
Add bok choy, green onions, and garlic, and cook 5 minutes more, or until leaves are wilted.
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5
Remove from heat.
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6
Preheat oven to 325F.
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7
Coat 9-inch springform pan or deep pie dish with removable bottom with cooking spray, and set on baking sheet.
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8
Stack 2 phyllo sheets, and brush top with sesame oil.
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9
Add 2 more sheets, and brush with sesame oil.
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10
Continue layering 2 sheets at a time, brushing top with oil, until you have a 10-sheet stack.
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11
Repeat this process to make second 10-sheet stack.
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12
Invert phyllo stacks oil side down into prepared pan, overlapping by 1 inch to cover entire pan.
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13
Gently press phyllo into pan bottom, and trim long edges with scissors so that crust extends about 1/2 inch above pan rim.
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14
Use trimmings to extend crust in any places where its too short by pressing them oil side down onto existing crust.
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15
Spoon mushroom mixture into crust.
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16
Pulse milk, eggs, and 4 oz.
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17
goat cheese in food processor until smooth and combined.
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18
Season with salt and pepper, if desired.
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19
Pour over mushrooms in phyllo crust, and dot top with dollops of goat cheese (if using).
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20
Bake quiche 45 to 50 minutes, or until filling is set and browned on top.
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21
Cool 5 minutes, then remove from pan to serve.
