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Sugar Snap Pea & Farmer's Cheese Quiche Fill 1 Created with Sketch.

with Spinach, Feta & Cucumber Salad

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 645 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This veggie quiche is packed with fresh, seasonal flavor. Our filling of eggs, sugar snap peas, chives and garlic gets a delicious lift from farmer’s cheese. Also called “farmer cheese,” it’s a type of cheese made through an age-old method: milk is separated into curds and whey, then the curds are condensed to form firm blocks of cheese. Because it isn’t aged, farmer’s cheese is light and tangy, about as close as you can get to the pure flavor of fresh milk. To pair with this delicious quiche, we’re serving a salad of spinach, crunchy cucumber and feta tossed with a shallot vinaigrette.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:
Cook the vegetables:
2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the garlic and sugar snap peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sugar snap peas are bright green and the garlic is fragrant. Remove from heat.

Make the filling:
3 Make the filling:

While the vegetables cook, crack the eggs into a large bowl; season with salt and pepper and beat until smooth. Whisk in the farmer’s cheese, chives and 2 tablespoons of water. Add the cooked vegetables; season with salt and pepper and whisk until thoroughly combined.

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 pie crust. Bake 22 to 24 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand for at least 5 minutes before serving.

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

Just before serving, in a large bowl, combine the spinach, cucumber and feta cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); 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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the garlic and sugar snap peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sugar snap peas are bright green and the garlic is fragrant. Remove from heat.

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

While the vegetables cook, crack the eggs into a large bowl; season with salt and pepper and beat until smooth. Whisk in the farmer’s cheese, chives and 2 tablespoons of water. Add the cooked vegetables; season with salt and pepper and whisk until thoroughly combined.

4 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the pie crust. Bake 22 to 24 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand for at least 5 minutes before serving.

Assemble & bake the quiche:
6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the spinach, cucumber and feta cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); 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!