Pesto & Tomato Quiche with Romaine Salad & Honey Mustard Dressing
Good to Make Ahead

Pesto & Tomato Quiche

with Romaine Salad & Honey Mustard Dressing

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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tips & techniques
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:
3 Prepare the remaining ingredients:

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. To make the dressing, 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. Let the baked quiche cool, uncovered, then cover with foil and refrigerate. Transfer the prepared vegetables and dressing to separate airtight containers; cover and refrigerate. Transfer the chopped almonds to a zip-top bag and set aside. Finish and serve as directed in Step 4. 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 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:

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. To make the dressing, 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. Let the baked quiche cool, uncovered, then cover with foil and refrigerate. Transfer the prepared vegetables and dressing to separate airtight containers; cover and refrigerate. Transfer the chopped almonds to a zip-top bag and set aside. Finish and serve as directed in Step 4. Enjoy! 

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