Pesto & Tomato Quiche with Honey Mustard-Dressed Salad

Pesto & Tomato Quiche

with Honey Mustard-Dressed Salad

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
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

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 featuring crunchy radishes and carrots, dressed with a sweet and tangy honey-mustard, provides bright contrast to the rich quiche.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Pesto & Tomato Quiche with Honey Mustard-Dressed Salad
Title
  • 4 Pasture-Raised Eggs
  • 1 Pie Crust
  • ½ lb Grape Tomatoes
  • 3 oz Radishes
  • ¾ lb Carrots
  • ⅓ cup Basil Pesto
  • 1 Tbsp Red Wine Vinegar
  • ¼ cup Creamy Mustard Sauce
  • 1 Tbsp Honey
  • 1 oz Goat Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 head Green Or Red Leaf Lettuce
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 the cheese (crumbling before adding). 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 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 the cheese (crumbling before adding). 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 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:
Browse Steps
1 of 4