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Red, White & Blue Quiche Fill 1 Created with Sketch.

with Radish, Basil & Arugula Salad

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, we’re celebrating the Fourth of July early with this delicious, festive quiche. Our eggy filling is made with red onion and purple (also called blue) potato—along with zucchini and fresh basil, for a summery touch. Dollops of white ricotta create fluffy creaminess on top. We’re rounding out this exciting meal with a lemon-dressed arugula and radish salad.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Small dice the potato. Peel and small dice the onion. Small dice the zucchini. Pick the basil leaves off the stems; discard the stems. Quarter and deseed the lemon. Cut off and discard the ends of the radishes; thinly slice into rounds.

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the potato and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Remove from heat.

Make the filling:
3 Make the filling:

Crack the eggs into a large bowl; season with salt and pepper and beat until smooth. Add half the Parmesan cheese and 2 tablespoons of water; whisk until smooth. Add the cooked vegetables and half the basil (tearing just before adding); season with salt and pepper. Stir to thoroughly combine.

Assemble & bake the quiche:
4 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust (you may have extra filling). Using a spoon, top the filling with 8 to 10 equal-sized scoops of the ricotta cheese, leaving some space between the scoops; season with salt and pepper. Bake 24 to 26 minutes, or until the crust is browned and the filling is set and cooked through. Let stand for at least 2 minutes before serving.

Make the dressing:
5 Make the dressing:

While the quiche bakes, in a small bowl, combine the juice of all 4 lemon wedges and the remaining Parmesan cheese; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

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

Just before serving, in a large bowl, combine the arugula, radishes and remaining basil (tearing just before adding); season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Serve the baked quiche with the salad on the side. 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.

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
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Small dice the potato. Peel and small dice the onion. Small dice the zucchini. Pick the basil leaves off the stems; discard the stems. Quarter and deseed the lemon. Cut off and discard the ends of the radishes; thinly slice into rounds.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the potato and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Remove from heat.

Cook the vegetables:
Make the filling:
3 Make the filling:

Crack the eggs into a large bowl; season with salt and pepper and beat until smooth. Add half the Parmesan cheese and 2 tablespoons of water; whisk until smooth. Add the cooked vegetables and half the basil (tearing just before adding); season with salt and pepper. Stir to thoroughly combine.

4 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust (you may have extra filling). Using a spoon, top the filling with 8 to 10 equal-sized scoops of the ricotta cheese, leaving some space between the scoops; season with salt and pepper. Bake 24 to 26 minutes, or until the crust is browned and the filling is set and cooked through. Let stand for at least 2 minutes before serving.

Assemble & bake the quiche:
5 Make the dressing:

While the quiche bakes, in a small bowl, combine the juice of all 4 lemon wedges and the remaining Parmesan cheese; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the arugula, radishes and remaining basil (tearing just before adding); season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Serve the baked quiche with the salad on the side. Enjoy!