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Cherry Tomato & Onion Quiches Fill 1 Created with Sketch.

with Sautéed Corn & Summer Squash

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s meal takes advantage of some of summer’s brightest, most flavorful produce. At the base of our quiches are cherry tomatoes (yours may be red or yellow) and red onion—briefly sautéed to soften them and bring out their sweetness. We’re adding the vegetables to a mix of eggs and creamy ricotta, then baking it all inside buttery pastry. A side of sweet sautéed corn and tender summer squash completes the dish with another seasonal lift.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and large dice the onion. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Medium dice the squash. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Thinly slice the chives.

Cook the onion & tomatoes:
2 Cook the onion & tomatoes:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the seasoned tomatoes and cook, stirring frequently, 3 to 4 minutes, or until softened. Turn off the heat; season with salt and pepper to taste.

Make the filling:
3 Make the filling:

Crack the eggs into a large bowl and beat until smooth. Whisk in the ricotta cheese and 2 tablespoons of water. Add the cooked onion and tomatoes; gently stir to combine. Season with salt and pepper.

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 pie crusts. Bake 18 to 20 minutes, or until the crusts have browned and the filling is set and cooked through. Remove from the oven and let stand for at least 5 minutes.

Cook the squash & corn:
5 Cook the squash & corn:

Once the quiches have baked for about 10 minutes, wipe out the pan used to cook the onion and tomatoes. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash in a single layer. Cook, without stirring, 3 to 5 minutes, or until lightly browned. Add the corn; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Transfer to a serving dish.

Plate your dish:
6 Plate your dish:

Transfer the baked quiches to a serving dish. Garnish the cooked squash and corn with the chives. 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.

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
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and large dice the onion. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Medium dice the squash. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Thinly slice the chives.

2 Cook the onion & tomatoes:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the seasoned tomatoes and cook, stirring frequently, 3 to 4 minutes, or until softened. Turn off the heat; season with salt and pepper to taste.

Cook the onion & tomatoes:
Make the filling:
3 Make the filling:

Crack the eggs into a large bowl and beat until smooth. Whisk in the ricotta cheese and 2 tablespoons of water. Add the cooked onion and tomatoes; gently stir to combine. Season with salt and pepper.

4 Assemble & bake the quiches:

Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the pie crusts. Bake 18 to 20 minutes, or until the crusts have browned and the filling is set and cooked through. Remove from the oven and let stand for at least 5 minutes.

Assemble & bake the quiches:
Cook the squash & corn:
5 Cook the squash & corn:

Once the quiches have baked for about 10 minutes, wipe out the pan used to cook the onion and tomatoes. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash in a single layer. Cook, without stirring, 3 to 5 minutes, or until lightly browned. Add the corn; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Transfer to a serving dish.

6 Plate your dish:

Transfer the baked quiches to a serving dish. Garnish the cooked squash and corn with the chives. Enjoy!

Plate your dish: