Mushroom & Cheese Quiches with Oregano-Roasted Potato

Mushroom & Cheese Quiches

with Oregano-Roasted Potato

50 MIN
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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Pescatarian
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Mushroom & Cheese Quiches with Oregano-Roasted Potato
Title
time-saving
tips & techniques
Cremini Mushrooms
Pie Crust
Lemon
Russet Potatoes
Piquillo Peppers
Yellow Onion
Ricotta Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Mushroom & Cheese Quiches

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
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:
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