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Truffle & Fontina Quiche
with Mushrooms, Zucchini & Spinach
55 MIN
+$1.45/serving
4 Servings
From the Test Kitchen
This crowd-pleasing quiche showcase a rich, savory duo 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 paired with a tangy and crunchy combo of marinated radishes and roasted pistachios lends refreshing contrast to all the bold flavors.
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NutritionPER SERVING
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Calories740 Cals (est.)
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fresh
ingredients
Title
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3 oz Diced Pancetta
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4 Pasture-Raised Eggs
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1 Pie Crust
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½ lb Mushrooms
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4 oz Fontina Cheese
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3 oz Radishes
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5 oz Baby Spinach
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4 oz Arugula
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1 Yellow Onion
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1 Zucchini
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½ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
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4 Tbsps Crème Fraîche
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¼ cup Grated Parmesan Cheese
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2 Tbsps Roasted Pistachios
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1 Tbsp Sherry Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the radishes
Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve, peel, and thinly slice the onion. Grate the fontina on the large side of a box grater. Roughly chop the pistachios. 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 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.
3
Cook the vegetables
In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms and zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Turn off the heat.
4
Make the filling
Crack the eggs into a large bowl; beat until smooth. Add the grated fontina, crème fraîche, and truffle zest. Whisk until thoroughly combined and smooth. Add the cooked vegetables and cooked pancetta. Season with salt and pepper; whisk until thoroughly combined.
5
Assemble & bake the quiche
Place the pie crust on a sheet pan, leaving it in its tin. Add the filling; season with salt and pepper. Bake 24 to 26 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.
6
Make the salad & serve your dish
While the quiche cools, 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 quiche with the salad. Garnish the salad with the parmesan and chopped pistachios. Enjoy!
1
Prepare the ingredients & marinate the radishes
Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve, peel, and thinly slice the onion. Grate the fontina on the large side of a box grater. Roughly chop the pistachios. 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 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.
3
Cook the vegetables
In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms and zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Turn off the heat.
4
Make the filling
Crack the eggs into a large bowl; beat until smooth. Add the grated fontina, crème fraîche, and truffle zest. Whisk until thoroughly combined and smooth. Add the cooked vegetables and cooked pancetta. Season with salt and pepper; whisk until thoroughly combined.
5
Assemble & bake the quiche
Place the pie crust on a sheet pan, leaving it in its tin. Add the filling; season with salt and pepper. Bake 24 to 26 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.
6
Make the salad & serve your dish
While the quiche cools, 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 quiche with the salad. Garnish the salad with the parmesan and chopped pistachios. Enjoy!
Tips from Home Chefs