Pesto & Tomato Quiche with Honey Mustard-Dressed Salad

Pesto & Tomato Quiche

with Honey Mustard-Dressed Salad

35 MIN
4 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Our light, flaky pie crust is the perfect vessel for this herbaceous quiche filling, which gets pops of flavor from creamy goat cheese and juicy fresh tomatoes. A side salad of romaine lettuce, crunchy radishes, and almonds—dressed with a creamy honey mustard—provides refreshing contrast to the rich quiche.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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ingredients
Pesto & Tomato Quiche with Honey Mustard-Dressed Salad
Title
  • 4 Pasture-Raised Eggs
  • 1 Pie Crust
  • ½ lb Grape Tomatoes
  • ¾ lb Carrots
  • 3 oz Radishes
  • ⅓ cup Basil Pesto
  • 1 Tbsp Red Wine Vinegar
  • ¼ cup Creamy Mustard Sauce
  • 2 tsps Honey
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Spreadable Goat Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Romaine Lettuce Hearts
Make the filling:
1 Make the filling:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 425°F. Wash and dry the fresh produce. Halve the tomatoes. Crack the eggs into a large bowl; beat until smooth. Add the pesto and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk until thoroughly combined. Add the halved tomatoes; season with salt and pepper. Stir to combine. 

Assemble & bake the quiche:
2 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Evenly top with small spoonfuls of the the cheese. Bake the quiche 24 to 26 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, roughly chop the lettuce. Peel the carrots; grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine the prepared vegetables in a large bowl. To make the dressing, in a separate bowl, whisk together the creamy mustard sauce, vinegar, and honey (kneading the packet before opening). Slowly whisk in 1 1/2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper. 

Make the salad & serve your dish:
4 Make the salad & serve your dish:

Just before serving, to the bowl of prepared vegetables, add the dressing and almonds; season with salt and pepper. Toss to combine. Serve the baked quiche with the salad on the side. Enjoy! 

Tips from Home Chefs

Make the filling:
1 Make the filling:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 425°F. Wash and dry the fresh produce. Halve the tomatoes. Crack the eggs into a large bowl; beat until smooth. Add the pesto and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk until thoroughly combined. Add the halved tomatoes; season with salt and pepper. Stir to combine. 

2 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Evenly top with small spoonfuls of the the cheese. Bake the quiche 24 to 26 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. 

Assemble & bake the quiche:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, roughly chop the lettuce. Peel the carrots; grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine the prepared vegetables in a large bowl. To make the dressing, in a separate bowl, whisk together the creamy mustard sauce, vinegar, and honey (kneading the packet before opening). Slowly whisk in 1 1/2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper. 

4 Make the salad & serve your dish:

Just before serving, to the bowl of prepared vegetables, add the dressing and almonds; season with salt and pepper. Toss to combine. Serve the baked quiche with the salad on the side. Enjoy! 

Make the salad & serve your dish:
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