Truffle & Fontina Quiche with Arugula & Almond Salad
Mother's Day

Truffle & Fontina Quiche

with Arugula & Almond Salad

45 MIN
+$0.95/serving 2 Servings
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    From the Test Kitchen

    These crowd-pleasing quiches showcase a rich, savory mix of melty smoked gouda cheese, earthy mushrooms, and our savory truffle zest seasoning––perfect for a delightful Mother's Day brunch. A side salad of crisp arugula tossed with a tangy and crunchy combo of marinated radishes and roasted almonds lends refreshing contrast to all the bold flavors.
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    • Nutrition
      PER SERVING
    • Calories
      990 Cals (est.)
    fresh
    ingredients
    Truffle & Fontina Quiche with Arugula & Almond Salad
    Title
    • 3 oz Diced Pancetta
    • 2 Pie Crusts
    • 2 Pasture-Raised Eggs
    • ½ lb Mushrooms
    • 2 oz Fontina Cheese
    • 4 oz Arugula
    • 3 oz Radishes
    • 2 Tbsps Crème Fraîche
    • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
    • 1 Tbsp Sherry Vinegar
    • 2 Tbsps Sliced Roasted Almonds
    • 1 Sweet Or Yellow Onion
    time-saving
    tips & techniques
    Prepare the ingredients & marinate the radishes
    1 Prepare the ingredients & marinate the radishes

    Place an oven rack in the center of oven, then preheat to 425°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Transfer to a large bowl; add the vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Cook the mushrooms, onion & pancetta
    2 Cook the mushrooms, onion & pancetta

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the sliced onion and pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until the onion is softened and the pancetta is crispy and cooked through. Turn off the heat.

    Make the filling
    3 Make the filling

    Crack the eggs into a large bowl; beat until smooth. Add the grated cheese, crème fraîche, and as much of the truffle zest as you'd like. Whisk until thoroughly combined and smooth. Add the cooked mushrooms, onion, and pancetta. Season with salt and pepper; stir until combined.

    Assemble & bake the quiches
    4 Assemble & bake the quiches

    Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts; season with salt and pepper. Bake, rotating the sheet pan halfway through, 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven. Let stand at least 2 minutes before serving.

    Make the salad & serve your dish
    5 Make the salad & serve your dish

    While the quiches cool, to the bowl of marinated radishes, add the arugula and 2 teaspoons of olive oil. Season with salt and pepper; toss to combine. Serve the baked quiches with the salad. Garnish the salad with the almonds. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & marinate the radishes
    1 Prepare the ingredients & marinate the radishes

    Place an oven rack in the center of oven, then preheat to 425°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Transfer to a large bowl; add the vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

    2 Cook the mushrooms, onion & pancetta

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the sliced onion and pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until the onion is softened and the pancetta is crispy and cooked through. Turn off the heat.

    Cook the mushrooms, onion & pancetta
    Make the filling
    3 Make the filling

    Crack the eggs into a large bowl; beat until smooth. Add the grated cheese, crème fraîche, and as much of the truffle zest as you'd like. Whisk until thoroughly combined and smooth. Add the cooked mushrooms, onion, and pancetta. Season with salt and pepper; stir until combined.

    4 Assemble & bake the quiches

    Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts; season with salt and pepper. Bake, rotating the sheet pan halfway through, 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven. Let stand at least 2 minutes before serving.

    Assemble & bake the quiches
    Make the salad & serve your dish
    5 Make the salad & serve your dish

    While the quiches cool, to the bowl of marinated radishes, add the arugula and 2 teaspoons of olive oil. Season with salt and pepper; toss to combine. Serve the baked quiches with the salad. Garnish the salad with the almonds. Enjoy!

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