Smoked Gouda & Mushroom Quiche with Arugula Salad & Honey Vinaigrette

Smoked Gouda & Mushroom Quiche

with Arugula Salad & Honey Vinaigrette

50 MIN
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. 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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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
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    fresh
    ingredients
    Smoked Gouda & Mushroom Quiche with Arugula Salad & Honey Vinaigrette
    Title
    • 4 Pasture-Raised Eggs
    • 4 oz Smoked Gouda Cheese
    • 1 Pie Crust
    • 1 Yellow Onion
    • ½ lb Mushrooms
    • 2 cloves Garlic
    • 1 Pear
    • 4 oz Arugula
    • 1 Tbsp Sherry Vinegar
    • 2 Tbsps Sliced Roasted Almonds
    • 2 tsps Honey
    time-saving
    tips & techniques
    Prepare the ingredients & marinate the pear
    1 Prepare the ingredients & marinate the pear

    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. Quarter, core, and thinly slice the pear. In a large bowl, whisk together the honey, 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
    2 Cook the vegetables

    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 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 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
    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

    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. Quarter, core, and thinly slice the pear. In a large bowl, whisk together the honey, 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

    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 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 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.

    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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