Smoked Gouda & Mushroom Quiche with Honey-Glazed Brussels Sprouts

Smoked Gouda & Mushroom Quiche

with Honey-Glazed Brussels Sprouts

45 MIN
+$1.99/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 of roasted brussels sprouts tossed in a sweet and savory mixture of honey and sherry vinegar lends refreshing contrast.
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    • Nutrition
      PER SERVING
    • Calories
      910 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Smoked Gouda & Mushroom Quiche with Honey-Glazed Brussels Sprouts
    Title
    • 3 oz Diced Pancetta
    • 2 Pasture-Raised Eggs
    • 2 Pie Crusts
    • 4 oz Mushrooms
    • 1 Yellow Onion
    • ½ lb Brussels Sprouts
    • 2 oz Smoked Gouda Cheese
    • 1 Tbsp Sherry Vinegar
    • 2 tsps Honey
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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. 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 half 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 pancetta, cooked vegetables 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.

    Roast the brussels sprouts & serve your dish
    6 Roast the brussels sprouts & serve your dish

    Meanwhile, cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Line a sheet pan with foil. Place the halved brussels sprouts on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. In a large bowl, whisk together the honey and remaining vinegar; season with salt and pepper. Add the roasted brussels sprouts; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the baked quiches with the finished brussels sprouts on the side. Enjoy!

    Tips from Home Chefs

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    Smoked Gouda & Mushroom Quiche

    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. 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 half 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 pancetta, cooked vegetables 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 Roast the brussels sprouts & serve your dish

    Meanwhile, cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Line a sheet pan with foil. Place the halved brussels sprouts on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. In a large bowl, whisk together the honey and remaining vinegar; season with salt and pepper. Add the roasted brussels sprouts; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the baked quiches with the finished brussels sprouts on the side. Enjoy!

    Roast the brussels sprouts & serve your dish
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