Mushroom & Onion Quiche with Grand Cru Cheese & Arugula Salad

Mushroom & Onion Quiche

with Grand Cru Cheese & Arugula Salad

45 MIN
+$1.99/serving 4 Servings
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    From the Test Kitchen

    We're filling our buttery, flaky pie shells with a mix of eggs, sautéed mushrooms and onion, and grand cru cheese for rich depth of flavor. It's perfectly complemented by a refreshing arugula and cucumber salad dressed with a simple white balsamic vinaigrette.
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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
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    fresh
    ingredients
    Mushroom & Onion Quiche with Grand Cru Cheese & Arugula Salad
    Title
    • 3 oz Diced Pancetta
    • 4 Pasture-Raised Eggs
    • 1 Pie Crust
    • 4 oz Mushrooms
    • 1 Yellow Onion
    • 4 oz Arugula
    • 2 Persian Cucumbers
    • 1 oz Pickled Peppadew Peppers
    • 4 oz Grand Cru® Cheese
    • 2 cloves Garlic
    • ¼ cup Grated Parmesan Cheese
    • 4 Tbsps Crème Fraîche
    • 4 Tbsps White Balsamic Vinegar
    • 2 Tbsps Vegetarian Worcestershire Sauce

    Mushroom & Onion Quiche

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Grate the grand cru on the large side of a box grater.

    2 Cook the pancetta, mushrooms & onion

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Add the chopped garlic and worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and the liquid has cooked off. Turn off the heat.

    Cook the pancetta, mushrooms & onion
    Assemble & bake the quiche
    3 Assemble & bake the quiche

    Crack the eggs into a large bowl; beat until smooth. Whisk in the crème fraîche and 2 tablespoons of water until combined. Add the cooked pancetta, mushrooms, and onion and half the grated grand cru. 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 grated grand cru. Bake 18 to 22 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

    4 Make the salad & serve your dish

    Meanwhile, halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers. In a large bowl, whisk together half the vinegar (you will have extra) and a drizzle of olive oil. Just before serving, add the arugula, sliced cucumbers, chopped peppers, and half the parmesan; season with salt and pepper. Toss to coat. Serve the baked quiche topped with the remaining parmesan. Serve the salad on the side. Enjoy!

    Make the salad & serve your dish
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