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

Truffle & Fontina Quiche

with Arugula & Pistachio Salad

50 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 pistachios lends refreshing contrast to all the bold flavors.
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    • Nutrition
      PER SERVING
    • Calories
      1050 Cals (est.)
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    fresh
    ingredients
    Truffle & Fontina Quiche with Arugula & Pistachio Salad
    Title
    • 3 oz Diced Pancetta
    • 2 Pie Crusts
    • 2 Pasture-Raised Eggs
    • ½ lb Mushrooms
    • 3 oz Radishes
    • 1 Yellow Onion
    • 2 oz Arugula
    • 2 oz Fontina Cheese
    • 2 Tbsps Crème Fraîche
    • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
    • 2 Tbsps Roasted Pistachios
    • 1 Tbsp Sherry Vinegar
    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.Roughly chop the pistachios.  

    Cook the pancetta
    2 Cook the pancetta

    In a large pan (nonstick, if you have one), heat 1 teaspoon 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 mushrooms & onion
    3 Cook the mushrooms & onion

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

    Make the filling
    4 Make the filling

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

    Assemble & bake the quiches
    5 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
    6 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 chopped pistachios. 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.Roughly chop the pistachios.  

    2 Cook the pancetta

    In a large pan (nonstick, if you have one), heat 1 teaspoon 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 mushrooms & onion
    3 Cook the mushrooms & onion

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

    4 Make the filling

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

    Make the filling
    Assemble & bake the quiches
    5 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.

    6 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 chopped pistachios. Enjoy!

    Make the salad & serve your dish
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