Comox Brie, Portobello Mushroom and
Butternut Squash Fall Quiche
From Alesha Davies, Owner/Operator of
AJ's Organic Catering
When skies begin to darken earlier and the weeks leading to Christmas start
moving in fast forward, it is time for quick and easy meals that are
delicious and hearty.
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 Natural Pastures 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 and
suggest including carrot curls, shredded beets, bite size cauliflower
florets and garlicky vinaigrette.
- 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 Natural Pastures Comox Brie (or Natural Pastures Comox Camembert)
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.
Slice the Comox 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.
Pie crust
- 2 cups organic flour
- 1 cup butter (cold)
- ½ tsp salt
- ½ cup cold water
In a large bowl, whisk flour and salt. Cut in butter with a pastry blender
or two knives until coarse crumbs the size of peas appear. Stir in the water
(you may want to use a little less water than the full ½ cup) until the
mixture forms a ball. Divide in half with a knife, wrap both balls and
refrigerate at least 1 hour. (You can freeze the second dough to make this
quiche again next week saving you a lot of time). Roll out the dough into a
floured surface (do not over mix!) and push into pie dish. This crust will
be nice and flaky.
