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Potato & Artichoke Quiches Fill 1 Created with Sketch.

with Romaine & Orange Salad

  • icon_cook Created with Sketch.
    Cook Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s dish is a nod to the Roman potato and artichoke frittata (a type of crustless quiche). We're sautéing our potato and artichoke hearts with garlic and a touch of hot red chile flakes before combining it all with eggs and tangy goat cheese. A side salad of crisp romaine and juicy orange, just coming into season, makes for a refreshing counterpoint to the rich filling of the quiches.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and medium dice the potato. Drain the artichokes; roughly chop. Peel and mince the garlic. Crack the eggs into a large bowl; beat until smooth. Cut off and discard the root end of the romaine; roughly chop the leaves. Cut off and discard the rind and white pith of the orange; slice into segments.

Cook the potato:
2 Cook the potato:

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the potato and season with salt and pepper. Cook, stirring occasionally, 12 to 13 minutes, or until browned and tender.

Add the artichokes & make the filling:
3 Add the artichokes & make the filling:

To the pan, add the artichokes, garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant; season with salt and pepper to taste. Transfer to the bowl of beaten eggs. Add the cheese and season with salt and pepper. Stir to thoroughly combine.

Assemble the quiches:
4 Assemble the quiches:

Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts.

Bake the quiches:
5 Bake the quiches:

Place the quiches in the oven and bake 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven and let stand for at least 2 minutes before serving.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

Just before serving, in a large bowl, combine the romaine, orange and vinegar. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly combine; season with salt and pepper to taste. Divide the baked quiches and salad between 2 plates. Enjoy!

Tips from Home Chefs

About Blue Apron

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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.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and medium dice the potato. Drain the artichokes; roughly chop. Peel and mince the garlic. Crack the eggs into a large bowl; beat until smooth. Cut off and discard the root end of the romaine; roughly chop the leaves. Cut off and discard the rind and white pith of the orange; slice into segments.

2 Cook the potato:

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the potato and season with salt and pepper. Cook, stirring occasionally, 12 to 13 minutes, or until browned and tender.

Cook the potato:
Add the artichokes & make the filling:
3 Add the artichokes & make the filling:

To the pan, add the artichokes, garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant; season with salt and pepper to taste. Transfer to the bowl of beaten eggs. Add the cheese and season with salt and pepper. Stir to thoroughly combine.

4 Assemble the quiches:

Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts.

Assemble the quiches:
Bake the quiches:
5 Bake the quiches:

Place the quiches in the oven and bake 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven and let stand for at least 2 minutes before serving.

6 Make the salad & plate your dish:

Just before serving, in a large bowl, combine the romaine, orange and vinegar. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly combine; season with salt and pepper to taste. Divide the baked quiches and salad between 2 plates. Enjoy!