Smoked Gouda & Mushroom Quiche with Arugula Salad & Honey Vinaigrette
Mother's Day

Smoked Gouda & Mushroom Quiche

with Arugula Salad & Honey Vinaigrette

50 MIN
$10.94/serving 4 Servings
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    From the Test Kitchen

    This crowd-pleasing quiche showcases a rich, savory duo of melty smoked gouda cheese, earthy mushrooms, and a touch of tangy sherry vinegar––perfect for a delightful Mother's Day brunch. A side salad of crisp arugula paired with a sweet and crunchy combo of marinated pear and roasted almonds lends refreshing contrast to all the bold flavors.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    fresh
    ingredients
    Smoked Gouda & Mushroom Quiche with Arugula Salad & Honey Vinaigrette
    Title
    • 3 oz Diced Pancetta
    • 4 Pasture-Raised Eggs
    • 1 Pie Crust
    • 4 oz Smoked Gouda Cheese
    • ½ lb Mushrooms
    • 2 cloves Garlic
    • 4 oz Arugula
    • 1 Pear
    • 1 Tbsp Sherry Vinegar
    • 2 Tbsps Sliced Roasted Almonds
    • 2 tsps Honey
    • 1 Sweet Or Yellow Onion
    time-saving
    tips & techniques
    Prepare the ingredients & marinate the pear
    1 Prepare the ingredients & marinate the pear

    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. Quarter, core, and thinly slice the pear. 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 sliced pear; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Cook the vegetables & pancetta
    2 Cook the vegetables & pancetta

    In a large pan (nonstick, if you have one), 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 pancetta and diced onion. Cook, stirring occasionally, 3 to 4 minutes, or until the onion is softened and the pancetta is lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the garlic is slightly softened and the pancetta is cooked through. 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 pancetta 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 pear. 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 pear
    1 Prepare the ingredients & marinate the pear

    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. Quarter, core, and thinly slice the pear. 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 sliced pear; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

    2 Cook the vegetables & pancetta

    In a large pan (nonstick, if you have one), 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 pancetta and diced onion. Cook, stirring occasionally, 3 to 4 minutes, or until the onion is softened and the pancetta is lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the garlic is slightly softened and the pancetta is cooked through. 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 & pancetta
    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 pancetta 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 pear. 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
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