Truffle & Fontina Quiche with Arugula & Pistachio Salad
Mother's Day

Truffle & Fontina Quiche

with Arugula & Pistachio Salad

45 MIN
2 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
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
  • No Change
    I don't want to make any changes to my meal
  • add Pancetta
    add 3 oz Antibiotic-Free Diced Pancetta View recipe
  • No Change

    From the Test Kitchen

    These crowd-pleasing quiches showcase a rich, savory mix of melty smoked gouda cheese, earthy mushrooms, and our savory truffle zest seasoning––perfect for a delightful Mother's Day brunch. A side salad of crisp arugula tossed with a tangy and crunchy combo of marinated radishes and roasted pistachios lends refreshing contrast to all the bold flavors.
    CLICK FOR RECIPE CARD

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      870 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Truffle & Fontina Quiche with Arugula & Pistachio Salad
    Title
    • 2 Pie Crusts
    • 2 Pasture-Raised Eggs
    • ½ lb Mushrooms
    • 2 oz Arugula
    • 3 oz Radishes
    • 1 Yellow Onion
    • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
    • 2 oz Fontina Cheese
    • 2 Tbsps Roasted Pistachios
    • 2 Tbsps Crème Fraîche
    • 1 Tbsp Sherry Vinegar
    time-saving
    tips & techniques
    Prepare the ingredients & marinate the radishes
    1 Prepare the ingredients & marinate the radishes

    Place an oven rack in the center of oven, then preheat to 425°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Transfer to a large bowl; add the vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the pistachios.  

    Cook the mushrooms & onion
    2 Cook the mushrooms & onion

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

    Make the filling
    3 Make the filling

    Crack the eggs into a large bowl; beat until smooth. Add the grated cheese, crème fraîche, and truffle zest. Whisk until thoroughly combined and smooth. Add the cooked mushrooms and onion. Season with salt and pepper; stir until combined. 

    Assemble & bake the quiches
    4 Assemble & bake the quiches

    Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts; season with salt and pepper. Bake, rotating the sheet pan halfway through, 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.

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

    While the quiches cool, to the bowl of marinated radishes, add the arugula and 2 teaspoons of olive oil. Season with salt and pepper; toss to combine. Serve the baked quiches with the salad. Garnish the salad with the chopped pistachios. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients & marinate the radishes
    1 Prepare the ingredients & marinate the radishes

    Place an oven rack in the center of oven, then preheat to 425°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Transfer to a large bowl; add the vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the pistachios.  

    2 Cook the mushrooms & onion

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

    Cook the mushrooms & onion
    Make the filling
    3 Make the filling

    Crack the eggs into a large bowl; beat until smooth. Add the grated cheese, crème fraîche, and truffle zest. Whisk until thoroughly combined and smooth. Add the cooked mushrooms and onion. Season with salt and pepper; stir until combined. 

    4 Assemble & bake the quiches

    Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts; season with salt and pepper. Bake, rotating the sheet pan halfway through, 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
    Make the salad & serve your dish
    5 Make the salad & serve your dish

    While the quiches cool, to the bowl of marinated radishes, add the arugula and 2 teaspoons of olive oil. Season with salt and pepper; toss to combine. Serve the baked quiches with the salad. Garnish the salad with the chopped pistachios. Enjoy! 

    Browse Steps
    1 of 5