fennel mushroom & arugula quiche

In baking, breakfast, brekkie, brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, vegetarian on 01.14.12 at 3:02 pm

you know you’re a cooking nerd when… you buy a new kitchen gadget and can’t wait to run home and try it out! so, this little piggy went to market, picked up this oh-so-lovely quiche baking dish — and was dreaming up quiche recipes all the way home… :)

in the frenzy of my new year’s health kick, i stocked up my fridge and pantry with all sorts of yummy produce. juicy berries, winter squash, root veggies and some fresh bulbs of fennel. i knew the fennel would definitely be one of the feature ingredients when testing out the new bakeware. and i was so delighted when this crustless (and gluten-free!) quiche came together so well — the anise flavour of fennel paired really nicely with the earthy notes of the crimini mushrooms and the bitterness of the arugula. yummers.

– preheat oven to 375F

the fennel:
– remove 1 fennel bulb from green stems & fronds
– slice bulb into quarters along the vertical and remove the inner core
– slice fennel into thin sticks

the mushrooms & arugula:
– 1/2 cup crimini mushrooms (diced)
– 1/2 cup fresh organic arugula (rough chop)

quiche batter:
whisk together the following ingredients in large prep bowl:
– fennel sticks
– 6 large eggs
– crimini mushrooms (diced)
– fresh organic arugula (rough chop)
– 1/3 cup light mozzarella cheese (grated)
– season w/ ground black peppercorns

bake it:
– pour quiche batter into a round, oven-safe baking dish
– bake quiche for 20-25min at 375F, or until golden brown
– allow to cool on rack before cutting quiche

food styling:
– cut quiche evenly into pie wedges
– serve quiche wedge w/ organic mixed greens & your fave (homemade!) salad dressing

  1. OK, I probably say this about everything you make, but you really do have a way with quiches.


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