Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Zucchini & Tomato Quiche
with Romesco Sauce & Arugula Salad
45 MIN
4 Servings
From the Test Kitchen
This crowd-pleasing quiche showcases zucchini, tomato, and melty fontina cheese all baked inside a flaky, golden brown crust. A side salad of peppery arugula and crunchy almonds––plus the savory romesco sauce we're drizzling on the quiche––brings it all together on a nutty note.
CLICK FOR RECIPE CARD
Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories700 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
4 Pasture-Raised Eggs
-
1 Pie Crust
-
2 Zucchini
-
2 cloves Garlic
-
6 Tbsps Romesco Sauce (Contains Almonds)
-
4 oz Arugula
-
4 oz Grape Tomatoes
-
¼ tsp Crushed Red Pepper Flakes
-
4 oz Fontina Cheese
-
1 Tbsp Red Wine Vinegar
-
2 oz Sliced Roasted Red Peppers
-
¼ cup Sliced Roasted Almonds
-
2 Tbsps Crème Fraîche
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Grate the cheese on the large side of a box grater.
2
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped garlic, halved tomatoes, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Assemble & bake the quiche
Crack the eggs into a large bowl; beat until smooth. Add the crème fraîche and grated cheese; whisk to thoroughly combine. Add the cooked vegetables. Season with salt and pepper; stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Bake 18 to 20 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.
4
Make the salad & serve your dish
Meanwhile, roughly chop the peppers. In a large bowl, combine the vinegar and 2 teaspoons of olive oil; season with salt and pepper. Whisk to thoroughly combine. Just before serving, add the arugula, chopped peppers, and almonds. Toss to combine. Taste, then season with salt and pepper if desired. Serve the baked quiche with the salad on the side. Top the quiche with the romesco sauce. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Grate the cheese on the large side of a box grater.
2
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped garlic, halved tomatoes, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Assemble & bake the quiche
Crack the eggs into a large bowl; beat until smooth. Add the crème fraîche and grated cheese; whisk to thoroughly combine. Add the cooked vegetables. Season with salt and pepper; stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Bake 18 to 20 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.
4
Make the salad & serve your dish
Meanwhile, roughly chop the peppers. In a large bowl, combine the vinegar and 2 teaspoons of olive oil; season with salt and pepper. Whisk to thoroughly combine. Just before serving, add the arugula, chopped peppers, and almonds. Toss to combine. Taste, then season with salt and pepper if desired. Serve the baked quiche with the salad on the side. Top the quiche with the romesco sauce. Enjoy!
Tips from Home Chefs