English Pea & Goat Cheese Quiches

with Pea Shoot & Shaved Parmesan Salad

40 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.

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

There are few things more emblematic of spring than sweet, fresh peas. This gourmet recipe uses the crop in two ways: we’re baking peas (alongside chard) into our fluffy quiches, which we’re pairing with a quick salad of pea shoots. This delectable, seasonal ingredient—the first growths of the pea plant—shines with just a splash of lemon vinaigrette. For a bit of sharpness, we’re also adding shaved Parmesan.

Get Plans

Nutrition

PER SERVING
Calories

700 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. Heat a small pot of salted water to boiling on high. Shell the peas. Peel and mince the garlic. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of all 4 lemon wedges.

2 Blanch the peas:

Add the peas to the pot of boiling water and cook 2 to 4 minutes, or until bright green. Drain thoroughly and rinse under cold water to stop the cooking process; transfer to a bowl. Rinse and wipe out the pot.

3 Cook the chard:

In the pot used to cook the peas, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and chard stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Add the chard leaves; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the chard leaves have wilted. Remove from heat.

4 Make the vinaigrette & filling:

While the chard cooks, 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; season with salt and pepper and beat until smooth. Add the sour cream and 2 tablespoons of water; whisk until smooth. Add the blanched peas and cooked chard; season with salt and pepper and whisk until thoroughly combined.

5 Assemble & bake the quiches:

Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts (you may have extra filling) and top with the goat cheese; season with salt and pepper. Bake 18 to 20 minutes, or until the crusts have browned and the filling is cooked through. Remove from the oven and let stand for at least 5 minutes before serving.