Cheesy Snap Pea & Spinach Quiche with Prosciutto-Fig Biscuits & Arugula Salad
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Cheesy Snap Pea & Spinach Quiche

with Prosciutto-Fig Biscuits & Arugula Salad

45 MIN
+$3.00/serving 3 Servings
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From the Test Kitchen

WHY WE LOVE THIS RECIPE
This fun, seasonal meal is perfect for a stay-at-home brunch, or switching things up with breakfast for dinner!

TECHNIQUE TO HIGHLIGHT
When forming biscuit dough, you’ll gently stir the ingredients together until just combined—it helps them develop their light and flaky texture (overmixing will make them more dense).

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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Cheesy Snap Pea & Spinach Quiche with Prosciutto-Fig Biscuits & Arugula Salad
Title
  • 3 oz Prosciutto
  • 2 Pie Crusts
  • 2 Pasture-Raised Eggs
  • 3 oz Baby Spinach
  • 1 Lemon
  • 2 oz Arugula
  • 4 oz Sugar Snap Peas
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • ½ cup Biscuit Mix
  • 2 Tbsps Crème Fraîche
  • ½ cup Part-Skim Ricotta Cheese
  • 1 Tbsp Fig Spread
  • 2 Tbsps Fromage Blanc
  • 2 oz Fontina Cheese
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Prep Sugar Snap Peas
How To: Dress a Salad
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod; cut the peas into 1/2-inch pieces. Quarter and deseed the lemon. Grate the fontina on the large side of a box grater. Grate the Grana Padano on the small side of a box grater. Separate the prosciutto (removing the plastic lining between the slices). Place the ricotta in a bowl; drizzle with olive oil and season with salt and pepper.

Cook the vegetables:
2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the snap pea pieces; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. 

Assemble & bake the quiches:
3 Assemble & bake the quiches:

In a large bowl, combine the eggs and fromage blanc; season with salt and pepper. Whisk until smooth. Add the cooked vegetables and grated fontina; stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Carefully pour the filling into the pie crusts. Bake 18 to 20 minutes, or until the filling is set and cooked through. Remove from the oven. 

Form & bake the biscuits:
4 Form & bake the biscuits:

Meanwhile, lightly oil a separate sheet pan. In a medium bowl, combine the biscuit mix, crème fraîche, and 2 tablespoons of water; season with salt and pepper. Gently stir until just combined (be careful not to overmix). Scoop the biscuit dough into 2 equal-sized dollops; place on the oiled sheet pan. Bake 16 to 18 minutes, or until the biscuits are set and cooked through. Remove from the oven. When cool enough to handle, halve crosswise. 

Finish & serve your dish:
5 Finish & serve your dish:

Meanwhile, in a large bowl, combine the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper. Just before serving, add the arugula, almonds, and grated Grana Padano. Toss to combine. Taste, then season with salt and pepper if desired. Evenly divide the fig spread, seasoned ricotta, and as much of the prosciutto as you’d like (you may have extra) between the halved biscuits. Serve the baked quiches with the prosciutto-fig biscuits and arugula salad. Serve the remaining lemon wedges on the side, if you’d like. Enjoy! 

Tips from Home Chefs

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Cheesy Snap Pea & Spinach Quiche

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod; cut the peas into 1/2-inch pieces. Quarter and deseed the lemon. Grate the fontina on the large side of a box grater. Grate the Grana Padano on the small side of a box grater. Separate the prosciutto (removing the plastic lining between the slices). Place the ricotta in a bowl; drizzle with olive oil and season with salt and pepper.

2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the snap pea pieces; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. 

Cook the vegetables:
Assemble & bake the quiches:
3 Assemble & bake the quiches:

In a large bowl, combine the eggs and fromage blanc; season with salt and pepper. Whisk until smooth. Add the cooked vegetables and grated fontina; stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Carefully pour the filling into the pie crusts. Bake 18 to 20 minutes, or until the filling is set and cooked through. Remove from the oven. 

4 Form & bake the biscuits:

Meanwhile, lightly oil a separate sheet pan. In a medium bowl, combine the biscuit mix, crème fraîche, and 2 tablespoons of water; season with salt and pepper. Gently stir until just combined (be careful not to overmix). Scoop the biscuit dough into 2 equal-sized dollops; place on the oiled sheet pan. Bake 16 to 18 minutes, or until the biscuits are set and cooked through. Remove from the oven. When cool enough to handle, halve crosswise. 

Form & bake the biscuits:
Finish & serve your dish:
5 Finish & serve your dish:

Meanwhile, in a large bowl, combine the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper. Just before serving, add the arugula, almonds, and grated Grana Padano. Toss to combine. Taste, then season with salt and pepper if desired. Evenly divide the fig spread, seasoned ricotta, and as much of the prosciutto as you’d like (you may have extra) between the halved biscuits. Serve the baked quiches with the prosciutto-fig biscuits and arugula salad. Serve the remaining lemon wedges on the side, if you’d like. Enjoy! 

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