Preheat oven to 375 degrees F.

In large sauté pan over medium heat, add butter and 1 tablespoon olive oil.

Place mushrooms in single layer and stir occasionally until mushrooms are evenly browned. Transfer browned mushrooms to bowl.

In same sauté pan, drizzle remaining olive oil. Add sliced shallots and stir frequently for one minute. Return mushrooms to pan.

Add garlic and chives and cook one minute. Remove from heat and add salt and pepper to taste.

In 9-inch glass pie dish, roll out room temperature pie dough and press firmly. Trim excess dough and crimp edges, if desired.

Layer mushrooms into pie crust. Crumble 2 ounces goat cheese over mushrooms. Top with ¼ cup parmesan.

In large bowl, vigorously whisk eggs, heavy cream, milk, nutmeg, salt and pepper. Gently fold in the remaining goat cheese and parmesan.

Pour egg mixture into pie pan.

Bake 35 to 40 minutes or until egg is just set.

Let quiche rest for at least one hour before serving. Serve warm or at room temperature.