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

Group Created with Sketch. 45 min
$13.99/SERVING
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Recipe only available for Friday delivery.
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 900 Cals/serving

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).

Get Cooking
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ingredients
Cheesy Snap Pea & Spinach Quiche with Prosciutto-Fig Biscuits & Arugula Salad
Title
  • 3 oz Prosciutto
  • 4 Pasture-Raised Eggs
  • 1 Pie Crust
  • 4 oz Arugula
  • 1 Lemon
  • 5 oz Baby Spinach
  • ½ lb Sugar Snap Peas
  • 0.7 oz Grana Padano Cheese
  • ¼ cup Sliced Roasted Almonds
  • 1 cup Biscuit Mix
  • 4 Tbsps Crème Fraîche
  • ½ cup Part-Skim Ricotta Cheese
  • 2 Tbsps Fig Spread
  • 2 Tbsps Fromage Blanc
  • 4 oz Fontina Cheese
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. Remove the plastic lining between the slices of prosciutto. 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 large 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 quiche:
3 Assemble & bake the quiche:

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 crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the pie crust. Bake 24 to 26 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 sheet pan. In a medium bowl, combine the biscuit mix, crème fraîche, and 1/4 cup of water; season with salt and pepper. Gently stir until just combined (be careful not to overmix). Scoop the biscuit dough into 4 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 all 4 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 jam, seasoned ricotta, and prosciutto between the halved biscuits. Serve the baked quiche with the prosciutto-fig biscuits and arugula salad. Enjoy! 

Tips from Home Chefs

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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. Remove the plastic lining between the slices of prosciutto. Place the ricotta in a bowl; drizzle with olive oil and season with salt and pepper.

2 Cook the vegetables:

In a large 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 quiche:
3 Assemble & bake the quiche:

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 crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the pie crust. Bake 24 to 26 minutes, or until the filling is set and cooked through. Remove from the oven. 

4 Form & bake the biscuits:

Meanwhile, lightly oil a sheet pan. In a medium bowl, combine the biscuit mix, crème fraîche, and 1/4 cup of water; season with salt and pepper. Gently stir until just combined (be careful not to overmix). Scoop the biscuit dough into 4 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 all 4 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 jam, seasoned ricotta, and prosciutto between the halved biscuits. Serve the baked quiche with the prosciutto-fig biscuits and arugula salad. Enjoy!