Goat Cheese & Mushroom Quiche with Roasted Brussels Sprouts

Goat Cheese & Mushroom Quiche

with Roasted Brussels Sprouts

50 MIN
+$2.99/serving 4 Servings
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    From the Test Kitchen

    Buttery, flaky pie crusts are the perfect partner for our savory, eggy filling, which highlights mushrooms, onion, and a trio of fontina, goat cheese, and parmesan. A simple side of roasted brussels sprouts topped with almonds and even more parmesan serves as a satisfying accompaniment.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    fresh
    ingredients
    Goat Cheese & Mushroom Quiche with Roasted Brussels Sprouts
    Title
    • 3 oz Diced Pancetta
    • 4 Pasture-Raised Eggs
    • 1 Pie Crust
    • ½ lb Mushrooms
    • 2 oz Goat Cheese
    • 1 Yellow Onion
    • 2 cloves Garlic
    • 1 lb Brussels Sprouts
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 2 oz Fontina Cheese
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Sliced Roasted Almonds
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Grate the fontina on the large side of a box grater.

    Cook the pancetta
    2 Cook the pancetta

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Cook the mushrooms & onion
    3 Cook the mushrooms & onion

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.

    Assemble & bake the quiche
    4 Assemble & bake the quiche

    Crack the eggs into a large bowl. Add 2 tablespoons of water; season with salt and pepper. Beat until smooth. Add the cooked pancetta, cooked mushrooms and onion, grated fontina, half the parmesan, and half the goat cheese (crumbling before adding); season with salt and pepper. Stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Add the filling, then top with the remaining goat cheese. Bake 18 to 22 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

    Roast the brussels sprouts & serve your dish
    5 Roast the brussels sprouts & serve your dish

    Meanwhile, cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Serve the baked quiche with the roasted brussels sprouts on the side. Garnish the brussels sprouts with the almonds and remaining parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Grate the fontina on the large side of a box grater.

    2 Cook the pancetta

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Cook the pancetta
    Cook the mushrooms & onion
    3 Cook the mushrooms & onion

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.

    4 Assemble & bake the quiche

    Crack the eggs into a large bowl. Add 2 tablespoons of water; season with salt and pepper. Beat until smooth. Add the cooked pancetta, cooked mushrooms and onion, grated fontina, half the parmesan, and half the goat cheese (crumbling before adding); season with salt and pepper. Stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Add the filling, then top with the remaining goat cheese. Bake 18 to 22 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

    Assemble & bake the quiche
    Roast the brussels sprouts & serve your dish
    5 Roast the brussels sprouts & serve your dish

    Meanwhile, cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Serve the baked quiche with the roasted brussels sprouts on the side. Garnish the brussels sprouts with the almonds and remaining parmesan. Enjoy!

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