Sugar Snap Pea & Farmer's Cheese Quiche with Spinach, Feta & Cucumber Salad

Sugar Snap Pea & Farmer's Cheese Quiche

with Spinach, Feta & Cucumber Salad

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 645 Cals/serving

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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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!

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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!