Your Blue Apron Basket

Checkout Checkout
Continue Browsing
Loading...
Checkout Checkout
Continue Browsing
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

We ship wine to the following states:
or
We ship wine to the following states:

Pesto & Tomato Quiche Fill 1 Created with Sketch.

with Romaine Salad & Honey Mustard Dressing

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Our light, flaky pie crust is the perfect vessel for this herbaceous, eggy quiche filling, which gets bright pops of flavor from bites of creamy, tangy goat cheese and juicy fresh tomatoes.

Get Cooking
fresh
ingredients
Pesto & Tomato Quiche with Romaine Salad & Honey Mustard Dressing
Title
  • 4 Pasture-Raised Eggs
  • 1 Pie Crust
  • 2 Romaine Lettuce Hearts
  • ½ lb Grape Or Cherry Tomatoes
  • 3 oz Radishes
  • ¾ lb Carrots
  • ⅓ cup Basil Pesto
  • 1 Tbsp Red Wine Vinegar
  • ¼ cup Creamy Mustard Sauce
  • 2 Tbsps Spreadable Goat Cheese
  • 1 Tbsp Honey
  • 3 Tbsps Roasted Almonds
  • ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
step-by-step
instructions
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 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 & make the dressing:
3 Prepare the remaining ingredients & make the dressing:

While the quiche bakes, roughly chop the lettuce. Peel the carrots and grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a bowl. Roughly chop the almonds. In a separate bowl, whisk together the honey (kneading the packet before opening), creamy mustard sauce, and vinegar. 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! 

Make ahead modifications:
5 Make ahead modifications:

Prepare as directed through Step 3. Transfer the baked quiche, prepared vegetables, almonds, and dressing to airtight containers, then cool, uncovered. Cover and refrigerate. When ready to serve, remove everything from the refrigerator. Serve as directed in Step 4. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

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
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 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 & make the dressing:
3 Prepare the remaining ingredients & make the dressing:

While the quiche bakes, roughly chop the lettuce. Peel the carrots and grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a bowl. Roughly chop the almonds. In a separate bowl, whisk together the honey (kneading the packet before opening), creamy mustard sauce, and vinegar. 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:
Make ahead modifications:
5 Make ahead modifications:

Prepare as directed through Step 3. Transfer the baked quiche, prepared vegetables, almonds, and dressing to airtight containers, then cool, uncovered. Cover and refrigerate. When ready to serve, remove everything from the refrigerator. Serve as directed in Step 4. Enjoy!