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Spinach, Tomato, & Goat Cheese Quiche Fill 1 Created with Sketch.

with Roasted Broccoli

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

These rich, fluffy quiches are why the classic French dish is one of our favorite go-to meals. Ours feature tender spinach, juicy tomatoes, and two kinds of cheeses: tangy goat and briny feta.

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 425°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the chives.

Make the filling & assemble the quiches:
2 Make the filling & assemble the quiches:

Crack the eggs into a medium bowl. Add the goat cheese; season with salt and pepper and whisk until smooth. Add the cooked spinach and tomatoes; stir to combine. Leaving them in their tins, place the pie crusts on one side of a sheet pan. Carefully pour the filling into the pie crust. Crumble the feta cheese. Top the filling with half the feta cheese (you will have extra). Season with salt and pepper. 

Cook the spinach & add the tomatoes:
3 Cook the spinach & add the tomatoes:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the spinach 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 frequently, 1 to 2 minutes, or until wilted. Turn off the heat and stir in the seasoned tomatoes.

Bake & serve your dish:
4 Bake & serve your dish:

Place the broccoli florets on the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 20 to 22 minutes, or until the quiches are set and cooked through and the broccoli is tender when pierced with a fork. Remove from the oven. Let the quiches stand at least 2 minutes before serving. Top the roasted broccoli with the vinegar; carefully stir to combine on the sheet pan. Serve the baked quiches with the dressed broccoli. Garnish the quiches with the sliced chives. 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!

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 425°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the chives.

2 Make the filling & assemble the quiches:

Crack the eggs into a medium bowl. Add the goat cheese; season with salt and pepper and whisk until smooth. Add the cooked spinach and tomatoes; stir to combine. Leaving them in their tins, place the pie crusts on one side of a sheet pan. Carefully pour the filling into the pie crust. Crumble the feta cheese. Top the filling with half the feta cheese (you will have extra). Season with salt and pepper. 

Make the filling & assemble the quiches:
Cook the spinach & add the tomatoes:
3 Cook the spinach & add the tomatoes:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the spinach 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 frequently, 1 to 2 minutes, or until wilted. Turn off the heat and stir in the seasoned tomatoes.

4 Bake & serve your dish:

Place the broccoli florets on the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 20 to 22 minutes, or until the quiches are set and cooked through and the broccoli is tender when pierced with a fork. Remove from the oven. Let the quiches stand at least 2 minutes before serving. Top the roasted broccoli with the vinegar; carefully stir to combine on the sheet pan. Serve the baked quiches with the dressed broccoli. Garnish the quiches with the sliced chives. Enjoy!

Bake & serve your dish: