Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Comox Brie, Portobello Mushroom and Butternut Squash Fall Quiche SHARE VIA: Facebook Twitter PinterestFrom 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 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.1 homemade pie crust (see recipe below) or store bought crust1 tbsp organic olive oil1 clove of minced garlic1 medium chopped onion1 medium size portabella mushroom chopped½ cup of diced butternut squash4 organic local farm eggs¼ cup milk1 tsp chopped fresh rosemary1 tsp chopped fresh parsleyong>Salt & pepper to taste1 dash of hot sauce (any kind will do)1 round of Comox brie (or another type of soft ripened brie)Preheat oven to 375*FIn 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 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 crust2 cups organic flour1 cup vegetable shortening (cold)1 tsp salt½ cup cold waterIn a large bowl, whisk flour and salt. Cut in shortening 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 dough will be nice and flaky.PastryRecipesStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.