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Mushroom & Cheese Quiches
with Oregano-Roasted Potato
50 minWellness at Blue Apron
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2 Servings
- Est. 780 Cals/serving
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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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fresh
ingredients
Title
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2 Cage-Free Farm Eggs
- 2 Pie Crusts
- 4 oz Cremini Mushrooms
- 1 Lemon
- 1 Russet Potato
- 2 oz Roasted Piquillo Peppers
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1 tsp Whole Dried Oregano
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¼ cup Crumbled Feta Or Goat Cheese
- 1 Yellow Onion
- ½ cup Part-Skim Ricotta Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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