Smoked Gouda & Mushroom Quiche
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
This crowd-pleasing quiche showcases a savory duo of melty smoked gouda cheese and earthy mushrooms. A crisp side salad of arugula and nectarine––dressed in a sweet and tangy combo of honey and sherry vinegar––lends refreshing contrast to all the rich flavors.
Ingredients
- 4 Pasture-Raised Eggs
- 1 Pie Crust
- 1/4 lbs Smoked Gouda Cheese
- 1/2 lbs Mushrooms
- 1/4 lbs Arugula
- 2 clove Garlic
- 1 tbsp Sherry Vinegar
- 1 Yellow Onion
- 2 tbsp Sliced Roasted Almonds
- 4 tsp Honey
- 1 Apple
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 392 mg
- Iron: 2.3 mg
- Magnesium: 64.5 mg
- Phosphorus: 368 mg
- Potassium: 698 mg
- Zinc: 2.61 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 Pasture-Raised Eggs
- 1 Pie Crust
- 1/4 lbs Smoked Gouda Cheese
- 1/2 lbs Mushrooms
- 1/4 lbs Arugula
- 2 clove Garlic
- 1 tbsp Sherry Vinegar
- 1 Yellow Onion
- 2 tbsp Sliced Roasted Almonds
- 4 tsp Honey
- 1 Apple
Let's Cook
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Step 1.
Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce.
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Step 2.
Halve and medium dice the apple. 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.
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Step 3.
In a large bowl, whisk together the honey, half the vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Add the diced apple; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
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Step 4.
In a large nonstick pan, 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.
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Step 5.
Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
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Step 6.
Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.
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Step 7.
Add the remaining 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.
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Step 8.
Crack the eggs into a large bowl. Add 2 tablespoons of water; season with salt and pepper. Beat until smooth. Add the cooked vegetables and half the grated cheese; season with salt and pepper. Stir to combine.
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Step 9.
Place the pie crust on a sheet pan, leaving it in its tin. Add the filling. Top with the remaining grated cheese. Bake 18 to 22 minutes, or until the crust is lightly browned and the filling is set and cooked through.
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Step 10.
Remove from the oven and let stand at least 2 minutes before serving.
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Step 11.
Just before serving, add the arugula to the bowl of marinated apple. Toss to coat. Taste, then season with salt and pepper if desired.
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Step 12.
Serve the baked quiche with the salad on the side. Garnish the salad with the almonds.