Mushroom & Smoked Gouda Quiche with Arugula & Nectarine Salad
Summer Produce

Mushroom & Smoked Gouda Quiche

with Arugula & Nectarine Salad

50 MIN
+$3.99/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 nectarine––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
      790 Cals (est.)
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    fresh
    ingredients
    Mushroom & Smoked Gouda Quiche with Arugula & Nectarine Salad
    Title
    • 10 oz Hot Italian Pork Sausage
    • 4 Pasture-Raised Eggs
    • 1 Pie Crust
    • 4 oz Smoked Gouda Cheese
    • ½ lb Mushrooms
    • 4 oz Arugula
    • 1 Tbsp Sherry Vinegar
    • 2 cloves Garlic
    • 1 Yellow Onion
    • 2 Tbsps Sliced Roasted Almonds
    • 4 tsps Honey
    • 1 Nectarine
    time-saving
    tips & techniques
    Prepare the ingredients & marinate the nectarine
    1 Prepare the ingredients & marinate the nectarine

    Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Halve, pit, and medium dice the nectarine. 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. 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 nectarine; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Cook the sausage
    2 Cook the sausage

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a 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 sausage, 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 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 nectarine. 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 nectarine
    1 Prepare the ingredients & marinate the nectarine

    Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Halve, pit, and medium dice the nectarine. 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. 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 nectarine; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

    2 Cook the sausage

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the sausage
    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 sausage, 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 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 nectarine. 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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