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
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
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 View recipe
  • add Hot Italian Pork Sausage
    add 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage
  • add Hot Italian Pork Sausage

    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.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    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!

    Browse Steps
    1 of 5