Mushroom & Goat Cheese Quiches

with Arugula Salad & Pink Lemon Vinaigrette

55 min

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2 Servings
Est. 650 Cals/serving

These sophisticated quiches highlight a satisfying duo of earthy chard and cremini mushrooms, which we’re quickly sautéing before combining with our eggs. A sprinkling of goat cheese provides a bit of tanginess to cut through the hearty filling and buttery pastry crust. In our side salad, arugula gets a floral lift from the juice of a pink lemon, a striking green-striped variety with rosy flesh. (Chefs, you may receive white-stemmed Swiss or colorful-stemmed rainbow chard.)

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1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and mince the garlic. Pick the thyme leaves off the stems; discard the stems. Halve the chard lengthwise through the stem; thinly slice crosswise. Halve the lemon crosswise. Squeeze the juice of both halves into a bowl, straining out any seeds. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the juice of all 4 lemon wedges.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the garlic and as much of the thyme as you'd like; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the chard; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the leaves have wilted. Turn off the heat and season with salt and pepper to taste.

3 Make the filling:

Crack the eggs into a large bowl; add 1/4 cup of water and beat until smooth. Add the cooked vegetables; season with salt and pepper. Whisk to thoroughly combine.

4 Assemble & bake the quiches:

Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the pie crusts. Evenly top with the cheese; season with salt and pepper.

Bake 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through.

Remove from the oven and let stand for at least 5 minutes before serving.

5 Make the vinaigrette:

While the quiches bake, slowly whisk 2 teaspoons of olive oil into the shallot-lemon juice mixture until well combined. Season with salt and pepper to taste.

6 Make the salad & plate your dish:

Just before serving, place the arugula in a medium bowl Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine; season with salt and pepper to taste. Divide the baked quiches and salad between 2 dishes. Enjoy!

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