Mushroom & Smoked Gouda Quiche

with Arugula & Blood Orange Salad

55 MIN

+$1.99/serving 4 Servings

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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 blood orange––dressed in a sweet and tangy combo of honey and sherry vinegar––lends refreshing contrast to all the rich flavors.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
4 Pasture-Raised Eggs
1 Pie Crust
½ lb Mushrooms
4 oz Arugula
2 cloves Garlic
1 Yellow Onion
1 Blood Orange
4 oz Smoked Gouda Cheese
1 Tbsp Sherry Vinegar
2 Tbsps Sliced Roasted Almonds
4 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the orange

Place an oven rack in the center of the oven; preheat 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 gouda on the large side of a box grater. Peel and medium dice the orange (discarding any seeds). In a large bowl, whisk together the honey, half the vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Add the diced orange; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the pancetta

In a medium 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.

3 Cook the vegetables

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 browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. 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.

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 vegetables, cooked pancetta, and half the grated gouda; 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 gouda. 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.

5 Make the salad & serve your dish

Just before serving, add the arugula to the bowl of marinated orange. Gently 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!