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Asparagus & Leek Spring Quiche Fill 1 Created with Sketch.

with Goat Cheese & Arugula Salad

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this springtime special, we’re making quiche, a type of savory tart with a hearty egg filling. What makes quiche so amazing is the textural contrast between its flaky crust, lightly crispy, crustless top and soft, moist interior. Quiche is also endlessly customizable, making it an ideal dish through which to celebrate seasonality. Here, we’re mixing sautéed leek and asparagus into the creamy filling, then topping the mixture with tangy goat cheese before baking the tart in the oven.

fresh
ingredients
Asparagus & Leek Spring Quiche with Goat Cheese & Arugula Salad
Title
  • 4 Farm Eggs
  • 1 Pie Crust
  • 8 oz Low-Fat Milk
  • 5 oz Arugula
  • 3 Scallions
  • 1 bunch Asparagus
  • 1 Leek
  • 1 Lemon
  • 4 oz Goat Cheese
  • 2 oz Gruyere Cheese
  • 1 Shallot
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Trim off and discard the root ends and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse between the layers with cold water. Medium dice the leek. Cut off and discard the root ends of the scallions; thinly slice the scallions. Snap off and discard the woody ends of the asparagus; cut the asparagus stalks into ¼-inch pieces, leaving the pointed tips intact. Quarter and deseed the lemon. Grate the Gruyere cheese. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra). In a medium bowl, combine the minced shallot and the juice of all 4 lemon wedges; season with salt and pepper. Crumble the goat cheese.

Cook the vegetables:
2 Cook the vegetables:

In a small pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the leek. 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.

Make the filling & dressing:
3 Make the filling & dressing:

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

Assemble & bake the quiche:
4 Assemble & bake the quiche:

Place the pie crust on a sheet pan. Carefully pour the filling into the pie crust; top with half the goat cheese. Bake 24 to 26 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.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

In a large bowl, combine the arugula, remaining goat cheese and enough of the dressing to coat the salad (you may have extra dressing). Toss to coat and season with salt and pepper to taste. Serve the baked quiche with the salad on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Trim off and discard the root ends and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse between the layers with cold water. Medium dice the leek. Cut off and discard the root ends of the scallions; thinly slice the scallions. Snap off and discard the woody ends of the asparagus; cut the asparagus stalks into ¼-inch pieces, leaving the pointed tips intact. Quarter and deseed the lemon. Grate the Gruyere cheese. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra). In a medium bowl, combine the minced shallot and the juice of all 4 lemon wedges; season with salt and pepper. Crumble the goat cheese.

2 Cook the vegetables:

In a small pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the leek. 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.

Make the filling & dressing:
3 Make the filling & dressing:

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

4 Assemble & bake the quiche:

Place the pie crust on a sheet pan. Carefully pour the filling into the pie crust; top with half the goat cheese. Bake 24 to 26 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.

Assemble & bake the quiche:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

In a large bowl, combine the arugula, remaining goat cheese and enough of the dressing to coat the salad (you may have extra dressing). Toss to coat and season with salt and pepper to taste. Serve the baked quiche with the salad on the side. Enjoy!