Cheesy Zucchini & Onion Quiche with Seasoned Potato Wedges & Sour Cream
New & Notable

Cheesy Zucchini & Onion Quiche

with Seasoned Potato Wedges & Sour Cream

45 MIN
2 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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
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.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
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
  • Keep it Vegetarian
    I don't want to make any changes to my meal
  • add Pancetta
    add 3 oz Antibiotic-Free Diced Pancetta View recipe
  • add Bacon
    add 4 oz Applewood Smoked Uncured Bacon View recipe
  • Keep it Vegetarian

    From the Test Kitchen

    Buttery, flaky pie crusts are the perfect partner for our fluffy egg filling, which highlights sautéed vegetables and a duo of cheddar and monterey jack cheese. A simple side of potato wedges seasoned with our savory Spanish spice blend ties this hearty dish together.
    CLICK FOR RECIPE CARD

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      870 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Cheesy Zucchini & Onion Quiche with Seasoned Potato Wedges & Sour Cream
    Title
    • 2 Pasture-Raised Eggs
    • 2 Pie Crusts
    • ¾ lb Potatoes
    • 1 Yellow Onion
    • 1 Zucchini
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • ¼ cup Sour Cream
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. In a bowl, combine the sour cream and a pinch of the spice blend; season with salt and pepper.

    Roast the potatoes
    2 Roast the potatoes

    Line a sheet pan with foil. Transfer the potato wedges to the foil. Drizzle with olive oil; season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini and diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

    Make the filling & assemble the quiches
    4 Make the filling & assemble the quiches

    Crack the eggs into a large bowl. Add 2 tablespoons of water; beat until smooth. Add the cooked vegetables, half the cheddar and monterey jack, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining cheddar and monterey jack. Season with salt and pepper.

    Bake the quiches & serve your dish
    5 Bake the quiches & serve your dish

    Bake the quiches 19 to 21 minutes, or until the crusts are lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiches with the seasoned sour cream and roasted potatoes on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. In a bowl, combine the sour cream and a pinch of the spice blend; season with salt and pepper.

    2 Roast the potatoes

    Line a sheet pan with foil. Transfer the potato wedges to the foil. Drizzle with olive oil; season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini and diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

    4 Make the filling & assemble the quiches

    Crack the eggs into a large bowl. Add 2 tablespoons of water; beat until smooth. Add the cooked vegetables, half the cheddar and monterey jack, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining cheddar and monterey jack. Season with salt and pepper.

    Make the filling & assemble the quiches
    Bake the quiches & serve your dish
    5 Bake the quiches & serve your dish

    Bake the quiches 19 to 21 minutes, or until the crusts are lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiches with the seasoned sour cream and roasted potatoes on the side. Enjoy!

    Browse Steps
    1 of 5