Summer Vegetable Quiche

with Ricotta, Cherry Tomatoes & Arugula Salad

40 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Inside this gorgeous quiche (a classic, savory tart), a wealth of the season’s finest produce awaits. We’re mixing our eggs—the defining ingredient in any quiche—with summer squash, cherry tomatoes, fresh corn and basil, then pouring the rich filling into a flaky crust. And we’re topping it off with dollops of fluffy ricotta. The cheese softens into the filling as it sets in the oven, creating a surface layer of silky, lightly-crispy texture. For a refreshing touch, we’re serving this gourmet quiche with a salad of arugula and sherry vinaigrette.

See Plans

Nutrition

PER SERVING
Calories

570 Cals (est.)

fresh

ingredients

4 Farm Eggs
1 Pie Crust
¾ cup Grated Parmesan Cheese
4 oz Cherry Tomatoes
3 cloves Garlic
3 oz Arugula
1 ear Of Corn
1 Summer Squash
1 bunch Basil
2 Tbsps Sherry Vinegar
1 Shallot
½ cup Part-Skim Ricotta Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the stem end of the squash; medium dice the squash. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Halve the cherry tomatoes. Pick the basil leaves off the stems; discard the stems. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a small bowl with the vinegar.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the garlic, squash and corn; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes have softened. Remove from heat.

3 Make the filling:

While the vegetables cook, crack the eggs into a large bowl; beat until smooth. Whisk in the Parmesan cheese and basil (roughly chopping the leaves just before adding); season with salt and pepper. Add the cooked vegetables; stir to thoroughly combine.

4 Assemble & bake the quiche:

Place the pie crust on a sheet pan. Carefully pour the filling into the crust. 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 20 to 22 minutes, or until the crust has browned and the filling is cooked through and lightly crispy on top. Remove from the oven. Let stand for at least 5 minutes before serving.

5 Make the vinaigrette:

While the quiche bakes, season the shallot-vinegar mixture 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, place the arugula in a large bowl; season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra). Toss to combine; season with salt and pepper to taste. Serve the baked quiche with the salad on the side. Enjoy!