Meet your new favorite "breakfast for dinner" upgrade. This isn't your standard quiche—we layer in sautéed mushrooms seasoned with Nutmeg as well as our Salt and Pepper blend, letting them get golden and crispy before adding eggs and nutty gruyere cheese. While it bakes (hands-off time for you!), toss some potatoes with our Herb blend and pop them in the oven too. A simple mixed green salad with a fresh Goddess dressing rounds everything out. This is the kind of meal that works just as well for a lazy weekend brunch as it does for a cozy weeknight dinner. Plus, leftover quiche makes tomorrow's lunch feel like a treat.
- by Jessica Hughes
Mushroom & Gruyere Quiche, Mixed Green Salad, and Roasted Potatoes
- by Jessica Hughes
Mushroom & Gruyere Quiche, Mixed Green Salad, and Roasted Potatoes
Servings
4
Prep Time
20 minutes
Cook Time
60 minutes
Ingredients
For the Quiche:
Pie Crust, homemade or quality store bought, follow pre-bake instructions
1 lb Mixed Mushrooms, cleaned and slided
2 Tbsp Butter
2 tsp Calicutts Salt & Pepper Blend
1 Shallot, minced
2 Cloves Garlic, minced
1 tsp Calicutts Thyme
4 Eggs
1 ½ C Heavy Cream
½ tsp Calicutts Nutmeg
2 C Gruyere, grated
For the Salad:
Mixed Greens
½ C Olive Oil
1 Tbsp Calicutts Goddess Spice Blend
½ Lemon, juiced
1 Tbsp Champagne Vinegar
For the Potatoes:
1 lb Potatoes, cubed
Olive Oil
Calicutts Salt & Pepper Blend
Directions
Heat the oven to 375 degrees. Line a baking sheet with parchment paper and evenly distribute the cubed potatoes. Drizzle with olive oil and Salt & Pepper blend. Set aside.
In a medium skillet over medium high heat, sauté mushrooms with butter and Salt & Pepper blend until golden, approximately 8-10 minutes. Add shallots, garlic, and thyme. Continue to sauté until shallots are translucent. Remove from heat and set aside.
In a medium bowl, whisk together eggs, cream, and Nutmeg.
Gently layer the mushrooms and cheese in your prepared crust. Pour egg mixture over layers. Place potatoes and quiche in oven and bake for 35-40 minutes until cooked through.
While your quiche and potatoes bake, in a small dish, whisk together olive oil, lemon juice, Goddess, and vinegar to make your dressing. Want it a little creamier? Add a few teaspoons of dijon mustard.
When quiche and potatoes are almost done, dress your greens. Remove potatoes and quiche from oven and serve immediately. Enjoy!
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