Smoked Gouda & Mushroom Quiche with Arugula Salad & Honey Vinaigrette

Smoked Gouda & Mushroom Quiche

with Arugula Salad & Honey Vinaigrette

Group Created with Sketch. 50 min
Vegetarian i
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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This crowd-pleasing quiche showcases a savory duo of melty smoked gouda cheese and earthy mushrooms baked inside a flaky, golden brown crust.
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ingredients
Smoked Gouda & Mushroom Quiche with Arugula Salad & Honey Vinaigrette
Title
  • 4 Pasture-Raised Eggs
  • 1 Pie Crust
  • ½ lb Mushrooms
  • 2 cloves Garlic
  • 4 oz Arugula
  • 1 Yellow Onion
  • 1 Persimmon
  • 4 oz Smoked Gouda Cheese
  • 1 Tbsp Sherry Vinegar
  • 2 tsps Honey
  • 2 Tbsps Sliced Roasted Almonds
Prepare the ingredients & marinate the persimmon
1 Prepare the ingredients & marinate the persimmon

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 persimmon. 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 persimmon; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Cook the vegetables
2 Cook the 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 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
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 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 persimmon. 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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Prepare the ingredients & marinate the persimmon
1 Prepare the ingredients & marinate the persimmon

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 persimmon. 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 persimmon; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. 

2 Cook the 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 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. 

Cook the 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 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 persimmon. 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!

Make the salad & serve your dish