Smoked Gouda & Mushroom Quiche
with Honey-Glazed Asparagus
Ingredients
- 2 Pasture-Raised Eggs
- 2 Pie Crusts
- 4 Mushrooms (6 oz)
- 1 Yellow Onion
- 6 Asparagus (12 oz)
- 2 Smoked Gouda Cheese (4 oz)
- 1 Sherry Vinegar (2 Tbsp)
- 2 tsp Honey
- 3 Diced Pancetta (6 oz - customized option)
- 10 oz Hot Italian Pork Sausage (customized option)
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients
Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve, peel, and medium dice the onion(s). Grate the gouda on the large side of a box grater.
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Cook the vegetables
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the mushrooms pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the diced onion(s); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add half 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.
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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.
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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.
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Roast the asparagus & serve your dish
Meanwhile, snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Line a sheet pan with foil. Place the asparagus pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. In a large bowl, whisk together the honey and remaining vinegar; season with salt and pepper. Add the roasted asparagus; toss to coat. Taste, then season with salt and pepper if desired. Serve the baked quiches with the finished asparagus on the side. Enjoy!
Protein Variations
Pancetta
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Cook the pancetta
In a medium nonstick pan (or large for 4 servings), heat a drizzle 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. Use the same pan to cook the vegetables.
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Make the filling and assemble the quiches
Make the filling and assemble the quiches as directed, adding the cooked pancetta to the bowl.
Sausage
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Cook the sausage
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate. Use the same pan to cook the vegetables.
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Make the filling and assemble the quiches
Make the filling and assemble the quiches as directed, adding the cooked sausage to the bowl.
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