Tomato & Scallion Quiches Fill 1 Created with Sketch.

with Honey-Mustard Potato Salad

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 910 calories Group 22 Created with Sketch.
    Nutrition Label
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This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Bright, summer flavors abound in this dish thanks to the fresh, juicy tomatoes in our eggy quiches and the snappy green beans tossed with piquant dijon mustard and crunchy almonds in our potato salad.

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Tomato & Scallion Quiches with Honey-Mustard Potato Salad
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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 425°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions. Halve the tomatoes.

Assemble & bake the quiches:
2 Assemble & bake the quiches:

Crack the eggs into a medium bowl; beat until smooth. Whisk in the cream (shaking the bottle before opening), spice blend, and 1/4 cup of water; season with salt and pepper. Add the sliced scallions and halved tomatoes; season with salt and pepper. Stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Carefully pour the filling into the pie crusts. Bake the quiches 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven. Let stand at least 2 minutes before serving.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the quiches bake, cut the green beans into 2-inch pieces. Medium dice the potatoes. Roughly chop the almonds.

Blanch & shock the green beans:
4 Blanch & shock the green beans:

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green bean pieces to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Leaving the pot of water boiling, using a slotted spoon or tongs, immediately transfer the cooked green beans to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.

Make the potato salad & serve your dish:
5 Make the potato salad & serve your dish:

Add the diced potatoes to the same pot of boiling water and cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the honey (kneading the packet before opening), mustard, shocked green beans, chopped almonds, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the quiches with the potato salad on the side. Enjoy!

Make Ahead:
6 Make Ahead:

Prepare as directed. Let the baked quiches cool, uncovered, then cover with foil and refrigerate. Transfer the potato salad to an airtight container; cool, uncovered, then cover and refrigerate. When ready to serve, add a drizzle of olive oil to the potato salad; season with salt and pepper and stir to combine. Serve the quiches with the potato salad on the side. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 425°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions. Halve the tomatoes.

2 Assemble & bake the quiches:

Crack the eggs into a medium bowl; beat until smooth. Whisk in the cream (shaking the bottle before opening), spice blend, and 1/4 cup of water; season with salt and pepper. Add the sliced scallions and halved tomatoes; season with salt and pepper. Stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Carefully pour the filling into the pie crusts. Bake the quiches 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven. Let stand at least 2 minutes before serving.

Assemble & bake the quiches:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the quiches bake, cut the green beans into 2-inch pieces. Medium dice the potatoes. Roughly chop the almonds.

4 Blanch & shock the green beans:

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green bean pieces to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Leaving the pot of water boiling, using a slotted spoon or tongs, immediately transfer the cooked green beans to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.

Blanch & shock the green beans:
Make the potato salad & serve your dish:
5 Make the potato salad & serve your dish:

Add the diced potatoes to the same pot of boiling water and cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the honey (kneading the packet before opening), mustard, shocked green beans, chopped almonds, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the quiches with the potato salad on the side. Enjoy!

6 Make Ahead:

Prepare as directed. Let the baked quiches cool, uncovered, then cover with foil and refrigerate. Transfer the potato salad to an airtight container; cool, uncovered, then cover and refrigerate. When ready to serve, add a drizzle of olive oil to the potato salad; season with salt and pepper and stir to combine. Serve the quiches with the potato salad on the side. Enjoy! 

Make Ahead: