Mushroom & Goat Cheese Quiches

with Arugula Salad & Pink Lemon Vinaigrette

55 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Fri Delivery Only

Recipe only available for Friday delivery.

WW™ Approved

Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.

Vegetarian

Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.

600 Calories Or Less

All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Carb Conscious

Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Plant-Forward

Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.

Diabetes Friendly

Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

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.)

Get Cooking

Nutrition

PER SERVING
Calories

650 Cals (est.)

fresh

ingredients

tried-and-true

kitchen tools

Add to Basket

More...

Add to Basket

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. 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.

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.

5 Make the vinaigrette:

While the quiches bake, slowly whisk 2 teaspoons of olive oil into the shallot-lemon juice mixture until well combined. Season with salt and pepper to taste.

6 Make the salad & plate your dish:

Just before serving, place the arugula in a medium bowl Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine; season with salt and pepper to taste. Divide the baked quiches and salad between 2 dishes. Enjoy!

Tips from Home Chefs

About Blue Apron

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 any time with a week's notice. We can't wait to cook with you!