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Mushroom & Smoked Gouda Quiche
with Arugula & Apple Salad
50 MIN
+$2.99/serving
4 Servings
From the Test Kitchen
This crowd-pleasing quiche showcases a savory duo of melty smoked gouda cheese and earthy mushrooms. A crisp side salad of arugula and apple––dressed in a sweet and tangy combo of honey and sherry vinegar––lends refreshing contrast to all the rich flavors.
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NutritionPER SERVING
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Calories690 Cals (est.)
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fresh
ingredients
Title
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3 oz Diced Pancetta
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4 Pasture-Raised Eggs
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1 Pie Crust
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4 oz Smoked Gouda Cheese
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½ lb Mushrooms
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4 oz Arugula
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2 cloves Garlic
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1 Apple
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1 Tbsp Sherry Vinegar
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1 Yellow Onion
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2 Tbsps Sliced Roasted Almonds
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4 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the apple
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 425°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 cheese on the large side of a box grater. Core and medium dice the apple. In a large bowl, whisk together the honey (kneading the packet before opening), half the vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Add the diced apple; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Cook the pancetta & vegetables
In a large pan (nonstick, if you have one), heat 1 tablespoon 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 browned. Add the pancetta and diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the onion is softened and the pancetta is lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the garlic is slightly softened and the pancetta is browned and cooked through. Add the remaining vinegar (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.
3
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 and vegetables and half the grated cheese; season with salt and pepper. Stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Add the filling. Top with the remaining grated cheese. Bake 24 to 26 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.
4
Make the salad & serve your dish
Just before serving, add the arugula to the bowl of marinated apple. Toss to coat. Taste, then season with salt and pepper if desired. Serve the baked quiche with the salad on the side. Garnish the salad with the almonds. Enjoy!
1
Prepare the ingredients & marinate the apple
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 425°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 cheese on the large side of a box grater. Core and medium dice the apple. In a large bowl, whisk together the honey (kneading the packet before opening), half the vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Add the diced apple; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Cook the pancetta & vegetables
In a large pan (nonstick, if you have one), heat 1 tablespoon 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 browned. Add the pancetta and diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the onion is softened and the pancetta is lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the garlic is slightly softened and the pancetta is browned and cooked through. Add the remaining vinegar (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.
3
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 and vegetables and half the grated cheese; season with salt and pepper. Stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Add the filling. Top with the remaining grated cheese. Bake 24 to 26 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.
4
Make the salad & serve your dish
Just before serving, add the arugula to the bowl of marinated apple. Toss to coat. Taste, then season with salt and pepper if desired. Serve the baked quiche with the salad on the side. Garnish the salad with the almonds. Enjoy!
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