Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Red, White & Blue Quiche

with Radish, Basil & Arugula Salad

Red, White & Blue Quiche with Radish, Basil & Arugula Salad
Cook Time
35-45mins
Makes
4 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 550 calories

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.

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

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!