Smoked Gouda Quiche with Arugula & Honey Dressing

Smoked Gouda Quiche

with Arugula & Honey Dressing

45 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

These crowd-pleasing quiches showcase a savory duo of melty smoked gouda cheese and earthy cremini mushrooms. A side salad of crisp arugula dressed in a sweet and tangy combo of honey and sherry vinegar lend refreshing contrast to all the rich flavors.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Smoked Gouda Quiche with Arugula & Honey Dressing
Title
  • 2 Pasture-Raised Eggs
  • 2 Pie Crusts
  • 4 oz Cremini Mushrooms
  • 2 oz Arugula
  • 1 Yellow Onion
  • 2 cloves Garlic
  • 2 Tbsps Sherry Vinegar
  • 2 oz Smoked Gouda Cheese
  • 2 tsps Honey
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then 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. 

Cook the vegetables:
2 Cook the vegetables:

In a medium 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, 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 liquid has cooked off. Turn off the heat. 

Make the filling & assemble the quiches:
3 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 and half the grated cheese; 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 cheese. Season with salt and pepper. 

Bake the quiches:
4 Bake the quiches:

Bake the quiches 18 to 20 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. 

Dress the arugula & serve your dish:
5 Dress the arugula & serve your dish:

Meanwhile, in a large bowl, whisk together the honey (kneading the packet before opening) and remaining vinegar; season with salt and pepper. Just before serving, add the arugula to the bowl of dressing; season with salt and pepper. Gently toss to coat. Taste, then season with salt and pepper if desired. Serve the baked quiches with the dressed arugula on the side. Enjoy!

Tips from Home Chefs

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Smoked Gouda Quiche

Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then 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. 

2 Cook the vegetables:

In a medium 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, 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 liquid has cooked off. Turn off the heat. 

Cook the vegetables:
Make the filling & assemble the quiches:
3 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 and half the grated cheese; 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 cheese. Season with salt and pepper. 

4 Bake the quiches:

Bake the quiches 18 to 20 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. 

Bake the quiches:
Dress the arugula & serve your dish:
5 Dress the arugula & serve your dish:

Meanwhile, in a large bowl, whisk together the honey (kneading the packet before opening) and remaining vinegar; season with salt and pepper. Just before serving, add the arugula to the bowl of dressing; season with salt and pepper. Gently toss to coat. Taste, then season with salt and pepper if desired. Serve the baked quiches with the dressed arugula on the side. Enjoy!

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