Smoked Gouda & Mushroom Quiche with Arugula & Tomato Salad

Smoked Gouda & Mushroom Quiche

with Arugula & Tomato Salad

45 MIN
+$3.99/serving 2 Servings
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    From the Test Kitchen

    Buttery, flaky pie crusts are the perfect partner for our egg filling, which highlights earthy mushrooms, onion, and rich smoked gouda. A simple side salad of arugula and tomatoes lends refreshing contrast.
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    • Nutrition
      PER SERVING
    • Calories
      880 Cals (est.)
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    fresh
    ingredients
    Smoked Gouda & Mushroom Quiche with Arugula & Tomato Salad
    Title
    • 3 oz Diced Pancetta
    • 2 Pasture-Raised Eggs
    • 2 Pie Crusts
    • 2 oz Smoked Gouda Cheese
    • 4 oz Mushrooms
    • 2 oz Arugula
    • 4 oz Grape Tomatoes
    • 1 Yellow Onion
    • 2 cloves Garlic
    • 2 Tbsps Sherry Vinegar
    • 2 tsps Honey
    Prepare the ingredients
    1 Prepare the ingredients

    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.

    Cook the pancetta
    2 Cook the pancetta

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.  Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined 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, 30 seconds to 1 minute, or until slightly softened. Add 3/4 of the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. 

    Make the filling & assemble the quiches
    4 Make the filling & assemble the quiches

    Crack the eggs into a large bowl. Add 2 tablespoons of water; beat until smooth. Add the cooked vegetables, cooked pancetta, and half the grated gouda; season with salt and pepper. Stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining grated gouda. Season with salt and pepper.

    Bake the quiches
    5 Bake the quiches

    Bake the quiches 19 to 21 minutes, or until the crusts are 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
    6 Make the salad & serve your dish

    Meanwhile, halve the tomatoes. In a large bowl, whisk together the honey and remaining vinegar; season with salt and pepper. Just before serving, add the arugula and halved tomatoes; season with salt and pepper. Gently toss to coat. Taste, then season with salt and pepper if desired. Serve the baked quiches with the salad on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    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.

    2 Cook the pancetta

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.  Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Cook the pancetta
    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, 30 seconds to 1 minute, or until slightly softened. Add 3/4 of the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. 

    4 Make the filling & assemble the quiches

    Crack the eggs into a large bowl. Add 2 tablespoons of water; beat until smooth. Add the cooked vegetables, cooked pancetta, and half the grated gouda; season with salt and pepper. Stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining grated gouda. Season with salt and pepper.

    Make the filling & assemble the quiches
    Bake the quiches
    5 Bake the quiches

    Bake the quiches 19 to 21 minutes, or until the crusts are lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

    6 Make the salad & serve your dish

    Meanwhile, halve the tomatoes. In a large bowl, whisk together the honey and remaining vinegar; season with salt and pepper. Just before serving, add the arugula and halved tomatoes; season with salt and pepper. Gently toss to coat. Taste, then season with salt and pepper if desired. Serve the baked quiches with the salad on the side. Enjoy!

    Make the salad & serve your dish
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