Truffle & Fontina Quiche with Mushrooms, Zucchini & Spinach
Mother's Day

Truffle & Fontina Quiche

with Mushrooms, Zucchini & Spinach

55 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
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.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
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.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • add Pancetta
    add 3 oz Antibiotic-Free Diced Pancetta View recipe
  • No Change
    I don't want to make any changes to my meal
  • No Change

    From the Test Kitchen

    This crowd-pleasing quiche showcase a rich, savory duo 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 paired with a tangy and crunchy combo of marinated radishes and roasted pistachios lends refreshing contrast to all the bold flavors.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    fresh
    ingredients
    Truffle & Fontina Quiche with Mushrooms, Zucchini & Spinach
    Title
    • 1 Pie Crust
    • 4 Pasture-Raised Eggs
    • ½ lb Mushrooms
    • 4 oz Arugula
    • 3 oz Radishes
    • 5 oz Baby Spinach
    • 1 Yellow Onion
    • 1 Zucchini
    • 4 oz Fontina Cheese
    • ½ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
    • 4 Tbsps Crème Fraîche
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Roasted Pistachios
    • 1 Tbsp Sherry Vinegar
    Prepare the ingredients & marinate the radishes
    1 Prepare the ingredients & marinate the radishes

    Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve, peel, and thinly slice the onion. Grate the fontina on the large side of a box grater. Roughly chop the pistachios. 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.

    Cook the vegetables
    2 Cook the vegetables

    In a large pan (nonstick if you have), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms and zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Turn off the heat.

    Make the filling
    3 Make the filling

    Crack the eggs into a large bowl; beat until smooth. Add the grated fontina, crème fraîche, and truffle zest. Whisk until thoroughly combined and smooth. Add the cooked vegetables. Season with salt and pepper; 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. Add the filling; season with salt and pepper. Bake 24 to 26 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

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

    While the quiche cools, 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 quiche with the salad. Garnish the salad with the parmesan and chopped pistachios. Enjoy!

    Tips from Home Chefs

    About Blue Apron

    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.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

    Get This Recipe Delivered
    Prepare the ingredients & marinate the radishes
    1 Prepare the ingredients & marinate the radishes

    Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve, peel, and thinly slice the onion. Grate the fontina on the large side of a box grater. Roughly chop the pistachios. 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.

    2 Cook the vegetables

    In a large pan (nonstick if you have), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms and zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Turn off the heat.

    Cook the vegetables
    Make the filling
    3 Make the filling

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

    4 Assemble & bake the quiche

    Place the pie crust on a sheet pan, leaving it in its tin. Add the filling; season with salt and pepper. Bake 24 to 26 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

    Assemble & bake the quiche
    Make the salad & serve your dish
    5 Make the salad & serve your dish

    While the quiche cools, 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 quiche with the salad. Garnish the salad with the parmesan and chopped pistachios. Enjoy!