Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Mushroom & Goat Cheese Quiches Fill 1 Created with Sketch.

with Arugula Salad & Pink Lemon Vinaigrette

  • icon_cook Created with Sketch.
    Cook Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

These sophisticated quiches highlight a satisfying duo of earthy chard and cremini mushrooms, which we’re quickly sautéing before combining with our eggs. A sprinkling of goat cheese provides a bit of tanginess to cut through the hearty filling and buttery pastry crust. In our side salad, arugula gets a floral lift from the juice of a pink lemon, a striking green-striped variety with rosy flesh. (Chefs, you may receive white-stemmed Swiss or colorful-stemmed rainbow chard.)

fresh
ingredients
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. Cut the mushrooms into bite-sized pieces. Peel and mince the garlic. Pick the thyme leaves off the stems; discard the stems. Halve the chard lengthwise through the stem; thinly slice crosswise. Halve the lemon crosswise. Squeeze the juice of both halves into a bowl, straining out any seeds. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the juice of all 4 lemon wedges.

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 mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the garlic and as much of the thyme as you'd like; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the chard; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the leaves have wilted. Turn off the heat and season with salt and pepper to taste.

Make the filling:
3 Make the filling:

Crack the eggs into a large bowl; add 1/4 cup of water and beat until smooth. Add the cooked vegetables; season with salt and pepper. Whisk to thoroughly combine.

Assemble & bake the quiches:
4 Assemble & bake the quiches:

Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the pie crusts. Evenly top with the cheese; season with salt and pepper.

Bake 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through.

Remove from the oven and let stand for at least 5 minutes before serving.

Tips from Home Chefs

About Blue Apron

Ba hero

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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and mince the garlic. Pick the thyme leaves off the stems; discard the stems. Halve the chard lengthwise through the stem; thinly slice crosswise. Halve the lemon crosswise. Squeeze the juice of both halves into a bowl, straining out any seeds. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the juice of all 4 lemon wedges.

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 mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the garlic and as much of the thyme as you'd like; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the chard; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the leaves have wilted. Turn off the heat and season with salt and pepper to taste.

Cook the vegetables:
Make the filling:
3 Make the filling:

Crack the eggs into a large bowl; add 1/4 cup of water and beat until smooth. Add the cooked vegetables; season with salt and pepper. Whisk to thoroughly combine.

4 Assemble & bake the quiches:

Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the pie crusts. Evenly top with the cheese; season with salt and pepper.

Bake 18 to 20 minutes, or until the crusts are 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 quiches: