Smoked Gouda & Mushroom Quiche with Arugula & Tomato Salad

• portions: 2 servings
• temps total: 45 minutes

Ingrédients

2 Pasture-Raised Eggs

2 Pie Crusts

4 oz Mushrooms

2 oz Arugula

4 oz Grape Tomatoes

1 Yellow Onion

2 oz Smoked Gouda Cheese

2 cloves Garlic

2 Tbsps Sherry Vinegar

2 tsps Honey

Instructions

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 400°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 gouda 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 vegetables are coated. Turn off the heat.

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 gouda; 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 gouda. Season with salt and pepper.

4 Bake the quiches Bake the quiches 19 to 21 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.

5 Make the salad & serve your dish Meanwhile, halve the tomatoes. In a large bowl, whisk together the honey and remaining vinegar; season with salt and pepper. Just before serving, add the arugula and halved tomatoes; season with salt and pepper. Gently toss to coat. Taste, then season with salt and pepper if desired. Serve the baked quiches with the salad on the side. Enjoy!

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 400°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 gouda 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 vegetables are coated. Turn off the heat.

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 gouda; 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 gouda. Season with salt and pepper.

4 Bake the quiches Bake the quiches 19 to 21 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.

5 Make the salad & serve your dish Meanwhile, halve the tomatoes. In a large bowl, whisk together the honey and remaining vinegar; season with salt and pepper. Just before serving, add the arugula and halved tomatoes; season with salt and pepper. Gently toss to coat. Taste, then season with salt and pepper if desired. Serve the baked quiches with the salad on the side. Enjoy!

Nutrition

• Calories: 700