Zucchini & Parmesan Quiches with Green Leaf Lettuce Salad & Pink Lemon Vinaigrette

Zucchini & Parmesan Quiches

with Green Leaf Lettuce Salad & Pink Lemon Vinaigrette

40 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.
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.
15 Minute Meals
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

From the Test Kitchen

In this recipe, we’re serving up a pair of hearty quiches featuring one of the season’s earliest harvests of zucchini. For light, bright flavor, we’re infusing the quiches’ egg filling with crème fraîche and the zest of a pink lemon (a unique variety with pink-tinted flesh). We’re also using the lemon’s tart, floral juice in the vinaigrette for our salad of green leaf lettuce and shaved Parmesan.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    755 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Crack the eggs into a large bowl; beat until smooth. Peel and mince the garlic. Small dice the zucchini. Cut off and discard the root end of the lettuce; separate the leaves. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons (you may have extra); place in a bowl with the juice of all 4 lemon wedges.

Cook & drain the spinach:
2 Cook & drain the spinach:

In a medium pan (nonstick, if you have one), 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. Wipe out the pan.

Cook the zucchini:
3 Cook the zucchini:

In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and zucchini; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Remove from heat.

Assemble & bake the quiches:
4 Assemble & bake the quiches:

Place the pie crusts on a sheet pan, leaving them in their tins. To the bowl of eggs, add the crème fraîche, lemon zest and 2 tablespoons of water; season with salt and pepper. Whisk until smooth. Add the cooked zucchini and chopped spinach; season with salt and pepper. Whisk until thoroughly combined. Evenly divide the filling between the pie crusts (you may have extra filling). Top with half the cheese. Bake 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven and let stand for at least 5 minutes before serving.

Make the vinaigrette:
5 Make the vinaigrette:

While the quiches bake, season the shallot-lemon juice mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

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

Just before serving, in a large bowl, combine the lettuce and remaining cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine and season with salt and pepper to taste. Divide the baked quiches and salad between 2 plates. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Crack the eggs into a large bowl; beat until smooth. Peel and mince the garlic. Small dice the zucchini. Cut off and discard the root end of the lettuce; separate the leaves. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons (you may have extra); place in a bowl with the juice of all 4 lemon wedges.

2 Cook & drain the spinach:

In a medium pan (nonstick, if you have one), 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. Wipe out the pan.

Cook & drain the spinach:
Cook the zucchini:
3 Cook the zucchini:

In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and zucchini; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Remove from heat.

4 Assemble & bake the quiches:

Place the pie crusts on a sheet pan, leaving them in their tins. To the bowl of eggs, add the crème fraîche, lemon zest and 2 tablespoons of water; season with salt and pepper. Whisk until smooth. Add the cooked zucchini and chopped spinach; season with salt and pepper. Whisk until thoroughly combined. Evenly divide the filling between the pie crusts (you may have extra filling). Top with half the cheese. Bake 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven and let stand for at least 5 minutes before serving.

Assemble & bake the quiches:
5 Make the vinaigrette:

While the quiches bake, season the shallot-lemon juice mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the lettuce and remaining cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine and season with salt and pepper to taste. Divide the baked quiches and salad between 2 plates. Enjoy!

Browse Steps
1 of 6