Mushroom & Smoked Gouda Quiche with Arugula & Blood Orange Salad

Mushroom & Smoked Gouda Quiche

with Arugula & Blood Orange Salad

55 MIN
+$1.99/serving 4 Servings
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    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.)
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    fresh
    ingredients
    Mushroom & Smoked Gouda Quiche with Arugula & Blood Orange Salad
    Title
    • 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
    Prepare the ingredients & marinate the orange
    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.

    Cook the pancetta
    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.

    Cook the vegetables
    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.

    Assemble & bake the quiche
    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.

    Make the salad & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients & marinate the orange
    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.

    Cook the pancetta
    Cook the vegetables
    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.

    Assemble & bake the quiche
    Make the salad & serve your dish
    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!

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