Summer Vegetable Quiche with Radish, Cherry Tomato & Romaine Salad

Summer Vegetable Quiche

with Radish, Cherry Tomato & Romaine Salad

55 MIN
4 Servings
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Chefs, this delicious vegetable quiche is all about texture. Inside our flaky, buttery crust and silky, custard-like filling are red potatoes—sliced and browned on the stovetop for a crispy exterior—plus tender zucchini, spinach and goat cheese, for pockets of crumbly-smooth creaminess (and satisfying tang). A vibrant romaine, radish and cherry tomato salad on the side adds the perfect amount of crunch to balance out our luscious seasonal quiche.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into ¼-inch-thick rounds. Small dice the zucchini. Peel and finely chop the garlic. Cut off and discard the root end of the romaine; roughly chop the leaves and transfer to a large bowl. Halve the tomatoes. Cut off and discard the ends of the radishes; thinly slice into rounds.

Brown the potatoes:
2 Brown the potatoes:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes in a single, even layer; season with salt and pepper. Cook, turning occasionally, 5 to 6 minutes, or until browned and slightly tender.

Add the zucchini & garlic:
3 Add the zucchini & garlic:

Add the zucchini and garlic to the pan; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened and fragrant; season with salt and pepper to taste. Transfer to a plate and set aside to cool slightly. Wipe out the pan.

Cook & drain the spinach:
4 Cook & drain the spinach:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop.

Assemble & bake the quiche:
5 Assemble & bake the quiche:

To make the filling, crack the eggs into a large bowl; beat until smooth. Add the cooked vegetables and chopped spinach; season with salt and pepper. Stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the pie crust (you may have extra filling); top with the cheese. Bake 20 to 22 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 2 minutes before serving.

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

While the quiche bakes, to make the dressing, in a small bowl, combine the vinegar and crème fraîche. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Just before serving, add the tomatoes and radishes to the bowl of romaine; 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

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.

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Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into ¼-inch-thick rounds. Small dice the zucchini. Peel and finely chop the garlic. Cut off and discard the root end of the romaine; roughly chop the leaves and transfer to a large bowl. Halve the tomatoes. Cut off and discard the ends of the radishes; thinly slice into rounds.

2 Brown the potatoes:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes in a single, even layer; season with salt and pepper. Cook, turning occasionally, 5 to 6 minutes, or until browned and slightly tender.

Brown the potatoes:
Add the zucchini & garlic:
3 Add the zucchini & garlic:

Add the zucchini and garlic to the pan; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened and fragrant; season with salt and pepper to taste. Transfer to a plate and set aside to cool slightly. Wipe out the pan.

4 Cook & drain the spinach:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop.

Cook & drain the spinach:
Assemble & bake the quiche:
5 Assemble & bake the quiche:

To make the filling, crack the eggs into a large bowl; beat until smooth. Add the cooked vegetables and chopped spinach; season with salt and pepper. Stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the pie crust (you may have extra filling); top with the cheese. Bake 20 to 22 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 2 minutes before serving.

6 Make the salad & serve your dish:

While the quiche bakes, to make the dressing, in a small bowl, combine the vinegar and crème fraîche. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Just before serving, add the tomatoes and radishes to the bowl of romaine; 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!