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Potato & Artichoke Quiches
with Romaine & Orange Salad
55 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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2 Servings
- Est. 790 Cals/serving
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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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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.
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.
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!
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.
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.
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!
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