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- Dish type
- Pies and tarts
- Mushroom quiche
I love the combination of sautéed mushrooms and Gouda cheese in this baked to a "bubbly perfection" quiche. I use a shop bought pastry, but you can make your own or even go crust-less.
6 people made this
- 1 sheet shortcrust pastry
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 vegetable stock cube, crumbled
- salt and pepper, to taste
- 250g fresh mushrooms, sliced
- 4 eggs, beaten
- 100ml single cream
- 200g Gouda cheese, grated
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Preheat oven to 180 C / Gas 4. Grease a quiche dish or tart tin and lightly dust with flour. Roll out the pastry on a lightly floured surface and line the prepared quiche dish or tart tin, pressing down gently into the base and sides. Cut off any excess pastry and pinch the edges.
- Warm the oil in a frying pan over a medium heat. Cook and stir the onions and garlic until soft. Sprinkle in the stock cube and season with salt and pepper. Mix well, remove from the heat and transfer to a bowl. In the same pan, cook and stir the mushrooms for 5 minutes until golden. Add to the onion mixture.
- In a separate bowl, whisk eggs with cream and grated cheese. Add to onion mixture and mix well then pour into the prepared pastry case.
- Bake in preheated oven for 40 minutes, until set in centre. Remove from the oven and serve warm.
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- Your favorite pie crust. I used this one.
- 1/2 cup thinly sliced green onions
- 1/2 cup sliced mushrooms
- 4 slices bacon, cooked and crumbled into pieces
- 3 cups fresh spinach
- 1 cup milk
- 3/4 cup grated smoked Gouda cheese
- 3/4 teaspoon salt
- dash of grated nutmeg
- 3 eggs
- Prepare your crust and preheat oven to 350.
- Heat oil in a large skillet. Add onions and mushrooms saute 5 minutes or until tender.
- Add spinach and saute 2 minutes.
- Add prepared bacon.
- In a large bowl, combine milk and remaining ingredients. Stir in spinach mixture and pour into crust.
- Bake at 350 for 50 to 60 minutes.
Ham & Smoked Gouda Quiche
This Smoked Ham & Gouda Quiche is a family favorite. Simple to make, with flavors of smoked ham and smoked gouda cheese will entice your taste buds and make a wonderful addition to any brunch table!
I will admit, that breakfast is typically a meal we reserve for Sundays. With a family of six, mornings are usually pretty chaotic. We look forward to sitting around our table as a family on Sunday mornings to a nice warm breakfast. When I told my kids we were having quiche this morning, I think you could hear them cheer in the next county over!
I always make quiche on Christmas morning. It’s nice to make most of it ahead of time, then bake it while we are seeing what Santa left for us!
I’m not sure why I don’t make it more often, it’s really pretty simple, and the reviews are always stellar.
A BIG thank you to Arla Dofino for sponsoring this Ham & Smoked Gouda Quiche recipe post. Please know that the opinions in this post are my own.
We LOVE cheese in our family, and this Arla Dofino Smoked Gouda is positively wonderful! I also love that their cheeses are free of added hormones and preservatives.
Smoked Gouda Cheese and smoked Virginia ham just seem to go hand in hand — I knew it would make a tasty quiche, and boy! Was I right!
You can use your own pie crust recipe, but I used a refrigerated pie crust I purchased at the store. Chopped up my ham, shallots and grated my cheese.
Whisked the eggs up with some Half & Half and seasonings, and poured it into the crust.
I don’t blind bake my crusts when I make quiche, but you most certainly can if you prefer the bottom that way.
My kitchen smelled heavenly while this was baking. I lost count at how many times my kids asked “Mmmmm! Can we eat it yet, Mom?”
If you have ever been intimidated by the idea of making quiche, please know that this recipe is tried and true, and no matter what I use for the add-ins, the base part? Always turns out great.
Like this one, My Bacon and Swiss Quiche. (I am having BOTH of these on Christmas Morning)
Or this Reuben Quiche, that is out,of.this.world.
But for today, let’s get to making this delicious Ham & Smoked Gouda Quiche, Shall we?
Spinach Gouda and Onion Quiche
This spinach and onion quiche is hearty and filling and will please even the most ardent meat eaters in your life.
I am a quiche girl and my husband loves them too. There is nothing quite like the combination of eggs, cheese and cream with your favorite veggies to say that you are going to have a dish of comfort food.
Surprisingly, quiches are easy to make. You can make your own pie crust if you are the ambitious type, but deep dish frozen pie crusts work very well too. The key to a good quiche is to turn down the oven after the first 15 minutes. It makes a huge difference!
This recipe for Ham, spinach and aged Gouda cheese quiche is delicious. Don&rsquot be afraid to experiment with the ingredients. I used onions, red peppers and spinach in this recipe but so many other ingredients will work too.
Why not try mushrooms and broccoli, or red onions, garlic and switch the ham out for crab for something really special? The sky is the limit on what you put in with the eggs and cream.
This recipe is delicious served both hot or cold. Serve with a side salad and enjoy!
For more quiche ideas, check out these recipes:
Low Carb Crustless Mushrooms Quiche
This easy low carb crustless quiche is full of mushrooms, sauteed onions, and smoked gouda cheese. Layering the ingredients in the dish prevents them from sinking to the bottom, ensuring an even distribution of ingredients throughout the custard. The salty-buttery smoked gouda cheese provides enough richness that you won’t miss the crust.
While we all agree that quiche with a flaky crust is a beautiful thing (check out this flaky low carb pie crust recipe), sometimes easy wins out – and easy means crustless! Nixing the crust keeps this mushroom quiche easy, low carb AND lower in calories.
Last Minute Customizations
For additional flavor, saute the onions with a sprig of thyme or a little white wine. This produces a subtle flavor that won’t overpower the delicate custard. Adding a touch grated nutmeg lends a sweet-spicy flavor which plays nicely with the mushrooms. Lastly, the addition of Dijon mustard (1 tsp) adds a little sharpness to cut the richness of flavor.
SMOKED GOUDA AND HAM QUICHE
What is on our brunch menu today? We are enjoying a Smoked Gouda and Ham Quiche which was a great use of our leftover holiday ham. Brunch is my favorite meal of the day, and this quiche is SO EASY!
I wish you could smell how DIVINE our whole home smelled this morning as this little beauty was baking. Our Smoked Gouda and Ham Quiche would be perfect for a morning Bible study group, office potluck, brunch for neighbors OR for a home tailgating day! We had lots of ham leftover from Christmas and preparing it in a New Year’s Weekend quiche was a natural fit. And a delicious one at that!
It is said that Gouda is one of the oldest cheeses in recorded history. We paired Gouda slices with freshly baked baguettes while in Paris when our daughter was young. Family travel abroad is so rewarding, but French cuisine does not always appeal to four year old children! In many a restaurant we would order simple baguette slices and Gouda for her. Gouda cheese is well loved in our family to say the least! Many wonderful memories.
But I digress…..AND I can talk about Paris all day long……so let’s return to the quiche!
In our Smoked Gouda and Ham Quiche, the creamy, slightly smokey flavor melds gently with the ham and eggs. Your house will smell SO GOOD while it bakes. Our quiche is a lighter version of traditional quiche recipes. Plain Chicken features a yummy Ham & Gruyere quiche recipe that trades the traditional half and half for sour cream. I needed to shave off a little more fat grams and substitute 1% milk for skim milk. The result? AMAZING. No one missed the extra calories or fat grams…..the taste and texture is just perfect. And, not having Gruyere on hand I naturally went to our family’s preference – Gouda!
Mushroom and Goat Cheese Quiche
The herbed crust in this quiche is what really makes it unique- and it provides a delicious base for the filling.
Prep Time: 35 min
Cook Time: 35 min
1/3 cup unsalted butter, chilled
1 1/2 cups all-purpose flour
1 teaspoon chopped fresh thyme
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 Tablespoons ice water (or more)
1 teaspoon white vinegar
1 teaspoon extra-virgin olive oil
1/4 medium red onion, peeled & diced (about 1/2 cup)
1 large clove garlic, peeled & minced
4 ounces mixed mushrooms (oyster, cremini, portobello or white button), stemmed & cut into 1/2-inch pieces (2 cups)
8 large eggs
6 fresh basil leaves, chopped (about 2 Tablespoons)
2 teaspoons chopped fresh oregano leaves
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon white pepper
1/2 teaspoon sea salt
4 ounces goat cheese, crumbled (can also use Swiss or smoked gouda)
2. Prepare crust: Cut the butter into small pieces and place in the bowl of a food processor with the flour, thyme, salt and 1/8 tsp. of the pepper. Pulse several times to combine. Pieces of butter should still be visible. Mix the water and vinegar and slowly add to the flour mixture, pulsing to combine as you do so, until the mixture comes together. You may need to add a little more ice water. You want the crust to come together when pinched, but not to be a wet, sticky ball. Use your own judgement and add the water carefully.
3. Turn the dough out onto a piece of plastic wrap and form it into a ball. Cover with another piece of plastic wrap and, using a rolling pin, flatten the dough into a circle about 4 inches across. Refrigerate the dough for 15 minutes while you make the filling.
4. Prepare filling: In a sauté pan, heat the oil over medium heat and sauté the onion and garlic for 2 minutes, stirring often. Add the mushrooms and continue to cook 5 minutes, or until the mushrooms are soft and there is no liquid in the pan. Set aside to cool.
5. After the dough has chilled and rested, roll it out between the two sheets of plastic to fill a 9-inch pie plate. Peel the plastic off the top and carefully transfer the crust to the plate. Peel the other layer of plastic off. Gently press the crust into the pie plate and trim the edges. If you like, give the edges a decorative fluting. (The crust may be made ahead to this point and refrigerated for 1 day or frozen for up to 1 month).
6. Whisk eggs, then add oregano, basil, nutmeg, white pepper, sea salt and black pepper.
7. Place the pie plate on a baking sheet, scatter the cheeses and sautéed mushrooms in the crust, and pour the egg mixture over the filling.
8. Bake for 35 to 45 minutes, or until the quiche is slightly puffed, springy to the touch, and a toothpick inserted into the center comes out clean.
- This smoked salmon quiche with gluten-free crust is classy enough to serve at a fancy brunch or light dinner. The creamy filling is packed with smoked salmon, fresh dill, chopped capers, and is super flavorful! This is a simple quiche that will impress!
This classy salad of mild and tender butter lettuce, strawberries and cocoa nibs has crunch, sweetness and flavor. Plus a thick, creamy slice of soft goat cheese adds an additional layer of texture and incredible taste. The light vinaigrette dressing is made with rice wine vinegar, Dijon mustard, honey, seasonings, and mild avocado oil really lets the salad flavors shine. The sweetness of the juicy watermelon, the creamy, salty feta and minty taste of this salad is so refreshing and light. We gave each serving a squeeze of lemon and a drizzle of extra virgin olive oil.
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For Pastry: In a food processor, combine the flour, salt and butter so that some pieces of butter are left, about 8 seconds. Transfer the mixture to a large bowl.
Make a well in the center and add half the egg yolk and 1/4 cup ice water. Stir quickly with a fork to bring the ingredients together, adding more water as needed. (If using margarine, less water may be required to moisten the dough.)
When the fork cannot do any more, use your hands just to bring the dough together. Do not knead or press the dough simply gather up the dry parts as quickly as possible. Wrap the dough in plastic film and chill for at least 30 minutes, or up to 8 hours.
Preheat the oven to 350 degrees F. Grease an 11-inch round tart pan with butter.
Dust a work surface and rolling pin with flour and roll the dough to 1/8-inch thick, lifting and turning so that it does not stick to the surface. Ease the dough into the pan and up the sides, without stretching. Trim excess dough and chill for 30 minutes.
Cover with foil and lay beans or pie weights on the foil. Bake until the pastry begins to turn golden brown, 35 to 40 minutes. Cool on a wire rack.
For Filling: In a frying pan, heat the oil and saute the mushrooms and garlic. Season with salt and pepper. Cook until the mushrooms have darkened and all the liquid released from them has evaporated. Season to taste. Set aside to cool.
In a large bowl, lightly beat the eggs to break them up, then add the cream, a pinch of salt, pepper and nutmeg and beat until combined.
Place the cooled tart on a sheet pan. Scatter the cheese over the base of the pastry shell. Place the mushrooms over the cheese, then pour as much of the egg-and-cream mixture as you can without it spilling over the top.
Sprinkle with chives and carefully transfer to the oven. Bake until the filling has set and is lightly golden, 35 to 45 minutes.
Mushroom and Gouda cheese quiche recipe - Recipes
A couple weeks ago on Twitter, someone asked if they could eat quiche for breakfast. The real question is, when can you not eat quiche?
It’s one of the most versatile dishes. It makes a great breakfast by itself, it works for lunch with a salad, and it can be part of a dinner lineup to impress guests (not that we have many of those these days, anyway…).
It’s also a good thing to make to use up whatever you have lying around in the fridge. I had a bunch of mushrooms and a bag of spinach, and a block of Gouda that I couldn’t remember buying, so I combined everything in a quiche. I’m sure the French have more exacting standards for what belongs in a single quiche, but oh well. They would like how mine tastes.
My boyfriend makes quiche a lot and he always uses a premade pie crust. I know you think I’m about to tell you that’s a horrible idea, but I’m not. Actually, I think using a premade crust is great, especially if you’re running short on time and you don’t want to put in all the work it takes to make crust from scratch.
However, if you want to put in a little more work, you’ll be rewarded with a flaky, buttery crust that perfectly compliments your quiche fillings, and you’ll have the satisfaction of knowing that you made it yourself.
Also, if you master the crust recipe once, you can use it for almost anything. I use my crust recipe for pies, quiche, and basically anything else that needs a crust. It hasn’t failed me yet.
A few tips for making quiche: One, to check for doneness, look at the middle. If the quiche jiggles too much, it’s not ready. You want it to be set in the middle with minimal jiggle. Two, bake quiche on a baking sheet. You can place the pan with the unbaked quiche right on the sheet and stick it in the oven. That way, if anything sloshes over or a little egg gets out, you don’t have to worry about scraping your oven.
Third, you can use heavy cream or milk for the filling. Personally, I prefer milk because I usually have it on hand and I don’t have heavy cream, but using cream will make the quiche richer and more custard-like, which might appeal to you.
Here’s a song to get you started on your quiche journey. It takes me back to my younger years.
Spinach, Mushroom, and Gouda Quiche
for the crust:
1 1/4 cups all-purpose flour
1/8 tsp salt
10 Tbsp unsalted butter, cold and cut into cubes
4 Tbsp ice water
1 egg, lightly beaten (for brushing the crust later)
for the filling:
4 large eggs
1 cup milk (I used 2%)
1/4 tsp salt
1/4 tsp pepper
2 cups sliced fresh button mushrooms
1 cup shredded Gouda cheese
1 cup chopped fresh baby spinach
First, make the dough for the crust. Pulse together the flour, salt, and butter in a food processor until pea-sized balls form. Then pulse in a tablespoon of ice water at a time until the dough comes together in a ball. Remove it from the food processor and place it on a lightly floured work surface. Knead the dough a couple times then form it into a ball. Wrap the ball tightly with plastic wrap and place it in the fridge for two hours or overnight. I prefer to leave them in the fridge overnight. Don’t worry if your dough is a little wet and sticky at this stage. You can sprinkle a little flour on the dough later when you’re rolling it out.
In two hours or the next day, take the dough for the crust out of the fridge and let it come to room temperature. This takes about an hour. Flour a work surface and roll out the dough into a 13-inch circle. Grease a quiche pan or pie tin and carefully place the crust into the pan, pressing it in gently with your fingers. You can trim the overhang and form a pattern on the edge of the pan, or simply press the dough into the rim. Place the prepared crust in the freezer.
Preheat oven to 350 degrees F and set a rack in the lower part of the oven.
In a large bowl, whisk eggs, milk, salt and pepper until blended. Stir in remaining ingredients. Take the prepared crust out of the freezer. Pour the filling into the crust.
Bake the quiche on the lower oven rack for 30-35 minutes or until the crust is golden brown and the center of the quiche stops jiggling. Let it stand for 10 minutes on a wire rack before cutting into it. Enjoy!