Mushroom & Smoked Gouda Quiche with Arugula & Apple Salad

Mushroom & Smoked Gouda Quiche

with Arugula & Apple Salad

50 MIN
+$2.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
  • add Pancetta
    add 3 oz Antibiotic-Free Diced Pancetta
  • add Pancetta

    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.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Mushroom & Smoked Gouda Quiche with Arugula & Apple Salad
    Title
    • 3 oz Diced Pancetta
    • 4 Pasture-Raised Eggs
    • 1 Pie Crust
    • 4 oz Smoked Gouda Cheese
    • ½ lb Mushrooms
    • 4 oz Arugula
    • 2 cloves Garlic
    • 1 Apple
    • 1 Tbsp Sherry Vinegar
    • 1 Yellow Onion
    • 2 Tbsps Sliced Roasted Almonds
    • 4 tsps Honey
    time-saving
    tips & techniques
    Prepare the ingredients & marinate the apple
    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.

    Cook the pancetta & vegetables
    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.

    Assemble & bake the quiche
    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.

    Make the salad & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients & marinate the apple
    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.

    Cook the pancetta & vegetables
    Assemble & bake the quiche
    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!

    Make the salad & serve your dish
    Browse Steps
    1 of 4