Comox Brie, Portobello Mushroom and Butternut Squash Fall Quiche
Quiche is often overlooked as an easy supper fix. This versatile meal can be made with the greatest of ease and easily transformed into a gourmet meal with the addition of local cheeses, fresh veggies from your local farm stand and herbs that are still thriving in your own garden.
Here is a local organic quiche recipe that I think you will enjoy. Keep in mind that the mushrooms, squash, herbs and cheese can be substituted for those you may have on hand. Pair this quiche with a simple green salad including carrot curls, shredded beats, bite size cauliflower florets and garlicky vinaigrette.
Ingredients
1 homemade pie crust (see recipe below) or store bought crust
1 tbsp organic olive oil
1 clove of minced garlic
1 medium chopped onion
1 medium size portabella mushroom chopped
½ cup of diced butternut squash
4 organic local farm eggs
¼ cup milk
1 tsp chopped fresh rosemary
1 tsp chopped fresh parsley
Salt & pepper to taste
1 dash of hot sauce (any kind will do)
1 round of Comox brie (or another type of soft ripened brie)
Method:
Preheat oven to 375*F In a skillet over medium heat, add olive oil and sauté onions for 2 minutes followed by the garlic. Add the diced squash and sauté an additional 3 minutes. Add portabella mushrooms and continue to sauté until onions, squash and mushrooms have all softened but are not mushy.In a medium size bowl, add the 4 eggs, ¼ cup of milk, chopped parsley, rosemary, salt & pepper and a dash of hot sauce. Whisk until well combined (mixture should be bubbly around the edges).Add the onion mushroom sauté to the egg mixture and stir. Pour this mixture into your prepared pie crust. See Pie Crust RecipeSlice the brie into long strips. Lay the strips on top of the quiche mixture from the middle fanning outwards. Sprinkle with pepper and place into the preheated oven for 30-40 minutes. When gently wiggled, the quiche should be fully set (no jiggle) and lightly browned.Preheat oven to 375*F
In a skillet over medium heat, add olive oil and sauté onions for 2 minutes followed by the garlic. Add the diced squash and sauté an additional 3 minutes. Add portabella mushrooms and continue to sauté until onions, squash and mushrooms have all softened but are not mushy.
In a medium size bowl, add the 4 eggs, ¼ cup of milk, chopped parsley, rosemary, salt & pepper and a dash of hot sauce. Whisk until well combined (mixture should be bubbly around the edges).
Add the onion mushroom sauté to the egg mixture and stir. Pour this mixture into your prepared pie crust. See Pie Crust Recipe
Slice the brie into long strips. Lay the strips on top of the quiche mixture from the middle fanning outwards. Sprinkle with pepper and place into the preheated oven for 30-40 minutes. When gently wiggled, the quiche should be fully set (no jiggle) and lightly browned.
