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Mushroom & Cheese Quiches Fill 1 Created with Sketch.

with Oregano-Roasted Potato

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

To make these rich, fluffy quiches, we’re mixing a base of creamy ricotta and eggs with earthy sautéed mushrooms and sweet roasted peppers, for pops of brightness. A side of oregano-seasoned potato (which goes into the oven along with the quiches) gets another fragrant lift from lemon juice.

fresh
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the onion. Roughly chop the peppers. Halve the potato lengthwise; cut crosswise into 1/4-inch-thick pieces. Quarter and deseed the lemon.

Cook the mushrooms & onion:
2 Cook the mushrooms & onion:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onion. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Turn off the heat. Season with salt and pepper to taste.

Make the filling:
3 Make the filling:

Crack the eggs into a large bowl; beat until smooth. Whisk in the ricotta cheese and 2 tablespoons of water. Add the cooked mushrooms and onion and chopped peppers. Stir to thoroughly combine.

Assemble the quiches & season the potato:
4 Assemble the quiches & season the potato:

Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts. Top with the crumbled cheese. Season with salt and pepper. Place the sliced potato on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano; toss to coat. Arrange in an even layer.

Bake the quiches & potato:
5 Bake the quiches & potato:

Bake the quiches and seasoned potato 18 to 20 minutes, or until the quiche filling is cooked through and the potato is tender when pierced with a fork. Remove from the oven. Let the baked quiches stand for at least 2 minutes before serving.

Finish & plate your dish:
6 Finish & plate your dish:

Evenly top the roasted potato with the juice of 2 lemon wedges. Serve the baked quiches with the finished potato and remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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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!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the onion. Roughly chop the peppers. Halve the potato lengthwise; cut crosswise into 1/4-inch-thick pieces. Quarter and deseed the lemon.

2 Cook the mushrooms & onion:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onion. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Turn off the heat. Season with salt and pepper to taste.

Cook the mushrooms & onion:
Make the filling:
3 Make the filling:

Crack the eggs into a large bowl; beat until smooth. Whisk in the ricotta cheese and 2 tablespoons of water. Add the cooked mushrooms and onion and chopped peppers. Stir to thoroughly combine.

4 Assemble the quiches & season the potato:

Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts. Top with the crumbled cheese. Season with salt and pepper. Place the sliced potato on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano; toss to coat. Arrange in an even layer.

Assemble the quiches & season the potato:
Bake the quiches & potato:
5 Bake the quiches & potato:

Bake the quiches and seasoned potato 18 to 20 minutes, or until the quiche filling is cooked through and the potato is tender when pierced with a fork. Remove from the oven. Let the baked quiches stand for at least 2 minutes before serving.

6 Finish & plate your dish:

Evenly top the roasted potato with the juice of 2 lemon wedges. Serve the baked quiches with the finished potato and remaining lemon wedges on the side. Enjoy!

Finish & plate your dish: