Asparagus & Fontina Quiche

with Leek & Spinach-Goat Cheese Salad

40 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

600 Calories Or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

To make the filling for this delicious springtime quiche, we’re combining one of our favorite seasonal vegetables—delicate asparagus—with hearty spinach and leek. To this verdant veggie trio, we’re adding mild, melty Fontina and tangy goat cheese for rich, satisfying flavor. On the side, a simple spinach and goat cheese salad rounds out this wholesome meal.

Get Plans

Nutrition

PER SERVING
Calories

625 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Trim off and discard the root end and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse between the layers with cold water. Small dice the leek. Cut off and discard the root ends of the scallions; thinly slice. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into ¼-inch pieces, leaving the pointed tips intact. Remove and discard the Fontina cheese rind; grate the cheese. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons (you may have extra); place in a small bowl with the juice of all 4 lemon wedges.

2 Cook & drain the spinach:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add half the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board; finely chop. Rinse and wipe out the pan.

3 Cook the vegetables:

In the pan used to cook the spinach, heat 1 tablespoon of olive oil on medium until hot. Add the leek; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the scallions and asparagus; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Remove from heat.

4 Make the vinaigrette & filling:

While the vegetables cook, season the shallot-lemon juice mixture with salt and pepper to taste; slowly whisk in 2 tablespoons of olive oil until well combined. Set aside. Crack the eggs into a large bowl; beat until smooth. Whisk in the milk and Fontina cheese; season with salt and pepper. Add the chopped spinach and cooked vegetables; stir to thoroughly combine.

5 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the pie crust; top with half the goat cheese (crumbling before adding). Bake 26 to 28 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand for at least 5 minutes before serving.

6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the remaining spinach, remaining goat cheese (crumbling before adding) and enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish. Serve with the baked quiche. Enjoy!