Smoked Gouda Quiche with Arugula & Honey Dressing

Smoked Gouda Quiche

with Arugula & Honey Dressing

Group Created with Sketch. 45 min
Vegetarian i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving
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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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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
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!

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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!